Ingredients
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1 large eggplant, peeled and thinly sliced
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½ pound dry penne pasta
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1 large onion, chopped
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1 red bell pepper, chopped
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2 cloves garlic
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1 ancho chile pepper, chopped (Optional)
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2 tablespoons olive oil
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6 tablespoons butter
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6 tablespoons all-purpose flour
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2 cups milk
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1 (12 ounce) package vegetarian burger crumbles
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1 ½ cups shredded mozzarella cheese
Directions
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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.
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Arrange the sliced eggplant on a greased cookie sheet and bake in the preheated oven for 20 minutes.
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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.
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In a medium saucepan, melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth. Remove from heat.
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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.
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Bake uncovered in the preheated oven for 35 minutes. Let stand 10 minutes before serving.
Nutrition Facts (per serving)
420 | Calories |
20g | Fat |
41g | Carbs |
21g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 420 | |
% Daily Value * | |
Total Fat 20g | 25% |
Saturated Fat 9g | 45% |
Cholesterol 41mg | 14% |
Sodium 383mg | 17% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 7g | 24% |
Total Sugars 8g | |
Protein 21g | 42% |
Vitamin C 27mg | 30% |
Calcium 261mg | 20% |
Iron 2mg | 9% |
Potassium 513mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.