Best 3 Eggplant Pasta Bake Recipes
Indulge in a symphony of flavors with our delectable Eggplant Pasta Bake, a culinary masterpiece that tantalizes the taste buds and nourishes the soul. This hearty and satisfying dish combines the rich, earthy flavors of roasted eggplant with the comforting embrace of pasta, creating a harmonious balance of textures and tastes. Whether you're a seasoned chef or a novice in the kitchen, our meticulously curated recipes guide you through every step of the cooking process, ensuring a flawless and flavorful outcome. From the initial roasting of the eggplant to the final sprinkling of cheese, each recipe is meticulously crafted to deliver a dish that will leave you and your loved ones craving for more. Dive into the culinary adventure and savor the extraordinary flavors of Eggplant Pasta Bake.
Let's cook with our recipes!
EGGPLANT, TOMATO AND MOZZARELLA PASTA BAKE
Provided by Katie Lee Biegel
Categories main-dish
Time 1h25m
Yield to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Season aggressively with salt. Add the rigatoni and cook 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain.
- Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Toss the eggplant and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes. (Leave the oven on.)
- Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. If it looks dry, add the remaining pasta water. Stir in 1 cup mozzarella.
- Spray a 9-by-13-inch baking dish with nonstick spray. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil. Bake until the cheese is melted and golden brown, 20 to 25 minutes. (Turn the broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve.
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.
Provided by John Stine
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- 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.
- Arrange the sliced eggplant on a greased cookie sheet and bake in the preheated oven for 20 minutes.
- 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.
- In a medium saucepan, melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth. Remove from heat.
- 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.
- Bake uncovered in the preheated oven for 35 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 420.2 calories, Carbohydrate 40.9 g, Cholesterol 41.3 mg, Fat 19.5 g, Fiber 6.7 g, Protein 21 g, SaturatedFat 9 g, Sodium 382.7 mg, Sugar 7.8 g
EGGPLANT PASTA BAKE
This is a bit quicker than making eggplant lasagna. Simple ingredients make this a quick weeknight meal. Great as a main dish or serve it with some chicken for a wonderful meal.
Provided by mindynicole7
Categories Spaghetti
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to directions, rinse and drain.
- Saute eggplant, onion, garlic and herbs de prevonce in olive oil until cooked through.
- Mix all ingredients in a bowl and transfer to a lightly greased casserole dish. Sprinkle desired amount of grated parmesan cheese on top of dish.
- Bake at 350 degrees for 20-30 minutes or until heated through.
Tips:
- To choose the best eggplants, look for ones that are firm and heavy for their size. Avoid eggplants with blemishes or wrinkles.
- If you are short on time, you can use pre-cooked eggplant. Just be sure to drain it well before using.
- If you don't have a food processor, you can mash the eggplant with a fork or potato masher.
- Feel free to experiment with different cheeses in this recipe. Mozzarella, Parmesan, and ricotta are all great options.
- If you are vegan, you can substitute tofu for the ricotta cheese and nutritional yeast for the Parmesan cheese.
- This pasta bake can be served immediately or stored in the refrigerator for later. It is also freezer-friendly.
Conclusion:
Eggplant pasta bake is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover eggplant and is also a good source of vitamins and minerals. Whether you are looking for a quick and easy weeknight meal or a special dish to serve to guests, eggplant pasta bake is sure to please.
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