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Eggplant Pasta Bake |
"Layers of eggplant, pasta, and a puree of veggies called a sofrito create a dense, creamy casserole this is filling and nutritious."
Ingredients :
- 1 huge eggplant, peeled and thinly sliced
- 1/2 pound dry penne pasta
- 1 huge onion, chopped
- 1 pink bell pepper, chopped
- 2 cloves garlic
- 1 ancho chile pepper, chopped (optionally available)
- 2 tablespoons olive oil
- 6 tablespoons butter
- 6 tablespoons all-reason flour
- 2 cups milk
- 1 (12 ounce) bundle vegetarian burger crumbles
- 1 half cups shredded mozzarella cheese
Instructions :
Prep : 45M | Cook : 8M | Ready in : 1H20M |
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- Preheat oven to 375 levels F (190 stages C). Lightly oil a large, deep casserole dish. Bring a big pot of lightly salted water to a boil. Add pasta and cook dinner for eight to 10 mins or till al dente; drain.
- Arrange the sliced eggplant on a greased cookie sheet and bake in the preheated oven for 20 minutes.
- In a meals processor, puree the onion, bell pepper, garlic and optional ancho chile pepper. If the combination is too thick upload a tablespoon of water. In a massive skillet, warmth the oil over medium heat. Pour the onion combination into the pan and cook dinner, stirring every now and then, for 10 mins or till the liquid has evaporated and the aggregate has thickened. Remove from the heat and set apart.
- In a medium saucepan, soften butter over low heat. Stir in flour till clean. Add milk, stirring until clean. Remove from warmth.
- Arrange half of the baked eggplant in the greased casserole dish. Spoon in 1/2 of the white sauce, protecting the eggplant. Spread the veggie crumbles over the white sauce, accompanied by using the pasta, and a layer of the bell pepper puree. Cover the the onion and pepper combination with ultimate eggplant and spoon the closing white sauce over the eggplant. Sprinkle the mozzarella cheese over the casserole.
- Bake uncovered in the preheated oven for 35 mins. Let stand 10 minutes earlier than serving.
Notes :
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