Eggplant Pasta Bake

Eggplant Pasta Bake


"Layers of eggplant, pasta, and a puree of vegetables called a sofrito create a dense, creamy casserole that is filling and nutritious."


1 h 20 m servings 420 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 383 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 375 degrees F (190 degrees C). Lightly oil a large, deep casserole dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Arrange the sliced eggplant on a greased cookie sheet and bake in the preheated oven for 20 minutes.
  3. In a food processor, puree the onion, bell pepper, garlic and optional ancho chile pepper. If the mixture is too thick add a tablespoon of water. In a large skillet, heat the oil over medium heat. Pour the onion mixture into the pan and cook, stirring occasionally, for 10 minutes or until the liquid has evaporated and the mixture has thickened. Remove from the heat and set aside.
  4. In a medium saucepan, melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth. Remove from heat.
  5. Arrange half of the baked eggplant in the greased casserole dish. Spoon in half of the white sauce, covering the eggplant. Spread the veggie crumbles over the white sauce, followed by the pasta, and a layer of the bell pepper puree. Cover the the onion and pepper mixture with remaining eggplant and spoon the remaining white sauce over the eggplant. Sprinkle the mozzarella cheese over the casserole.
  6. Bake uncovered in the preheated oven for 35 minutes. Let stand 10 minutes before serving.
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  1. 13 Ratings


I made this recipe last night. And, of course, like many people, I made a few changes but, only because I didn't have an ingredient. I used a green bell pepper instead of a red one since I didn'...

WOW! This was so yummy. It's hard to believe that it is a vegetarian dish. I made a few changes..I used Smart Balance, fat free milk, and whole grain pasta..which made it even more figure fri...

I followed the recipe and it came out a bit bland. I will definitely add some spices to the red pepper/onion mixture next time. And as another review said, don't let the white sauce thicken, c...

So, I had to change a few things because I live in a place where things like vegetarian burger crumbles don't exist and because my oven cooks at a steady 600+ degrees... 1) Since I don't have v...

This was very good, we did not have the chili pepper though. We added 1 can diced tomatoes and 1/2 tsp each of basil and oregano. Will make again and maybe add spinach for more color :)

Made this last night it was good but bland. I used leftover turkey burgers from the night before istead of veggie burgers. I was looking for another way to use eggplant besides parmesan, so I wi...

This was a solid recipe. I didn't find it to be bland as some reviewers stated. I did use a generous amount of fresh garlic in the sofrito, as well as some dried basil. Added some goat cheese to...

Hubby says 3.5 stars. I followed the recipe {{mostly}} with 1 small change. I added fresh basil and parsley to the red pepper mixture. Still somewhat bland and almost boring. It takes a lot o...

Made this last night for my vegetarian wife. We both enjoyed it and will make it again. I made the recipe exactly as written but like some other reviewers I think I will add more eggplant and so...