Imagine the heartiness of lasagna meeting the creamiest macaroni and cheese—that’s exactly what you get with this incredible baked noodle casserole. Inspired by the classic Greek dish pastitsio, we’re layering rich, saucy eggplant between two layers of pasta enveloped in a dreamy, cheesy béchamel sauce. It’s a show-stopping dish that’s perfect for a dinner party, yet simple enough for a cozy weeknight meal when you’re craving pure comfort. The best part? You can prep the components ahead of time, making assembly a breeze!
Ingredients
• For the Eggplant Filling
• 2 tablespoons extra virgin olive oil, plus more as needed
• 1 pound / 450g eggplant, cut into 1-inch cubes
• Salt and freshly ground black pepper
• 1 small red onion, chopped
• 1 tablespoon minced garlic
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• Cayenne or red pepper flakes, to taste
• 2 cups / 450g chopped tomatoes, canned or fresh
• For the Pasta and Cheese Sauce
• 8 ounces / 225g ziti, penne, or other short pasta
• 4 tablespoons / 1/2 stick butter, divided
• 2 tablespoons bread crumbs, preferably fresh
• 2 tablespoons all-purpose flour
• 1 1/2 cups / 350ml milk
• Pinch of freshly grated nutmeg
• 2 large eggs, beaten
• 1 cup / 100g freshly grated Parmesan or Kefalotyri cheese, divided
Instructions
1. Heat olive oil in a large skillet over medium-high heat. Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until softened and browned, about 5 minutes. Remove the eggplant with a slotted spoon and set aside.
2. Add more oil to the skillet if needed. Sauté the onion and garlic until soft, about 2 minutes. Stir in the cinnamon, cloves, and cayenne, then add the chopped tomatoes. Reduce heat and simmer until the sauce thickens, about 10 minutes. Stir the cooked eggplant back into the sauce, taste, and adjust seasoning.
3. Preheat your oven to 350°F / 175°C. Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente. While it cooks, melt the butter in a saucepan. Use 1 tablespoon of the melted butter to grease a large square baking dish.
4. Drain the pasta well and return it to the pot. Toss with 1 tablespoon of melted butter and 1 tablespoon of bread crumbs. Set aside.
5. To make the béchamel, heat the milk in a small saucepan or the microwave until warm. In a separate saucepan, melt the remaining 2 tablespoons of butter over medium-low heat. Whisk in the flour and cook for 2-3 minutes, creating a roux. Slowly whisk in the warm milk until the sauce is smooth. Continue cooking and whisking until it thickens, about 3-5 minutes. Season with nutmeg, salt, and pepper.
6. Remove the sauce from the heat. Slowly whisk a few spoonfuls of the hot sauce into the beaten eggs to temper them, then pour the egg mixture back into the saucepan, whisking constantly. Stir in most of the Parmesan cheese, reserving a few tablespoons for the topping.
7. Assemble the casserole: Spread half of the pasta in the bottom of your prepared baking dish. Top with the eggplant mixture. Layer the remaining pasta on top. Pour the cheese sauce evenly over everything. Sprinkle with the reserved Parmesan and the remaining bread crumbs.
8. Bake for 40-45 minutes, or until the top is golden brown and the sauce is bubbly. Let the casserole rest for 10 minutes before cutting and serving.
Nutritional Information
• (Estimated)
• Servings: 4
• Calories: 680 kcal
• Protein: 26g
• Carbohydrates: 62g
• Fat: 38g
• Fiber: 8g
Pro Tips
• Make-Ahead Magic: Prepare the eggplant filling, béchamel sauce, and cook the noodles up to a day in advance. Store them separately in the fridge, then assemble and add 10-15 minutes to the baking time.
• Mushroom Swap: For a different earthy flavor and ‘meaty’ texture, replace the eggplant with 1 pound of sliced fresh mushrooms, like cremini or portobello. Sauté them until they release their water and begin to brown.
• Summer Broiler Method: When eggplant and tomatoes are in season, slice them thinly instead of dicing. Broil the oiled eggplant slices until golden, then layer them with fresh tomato slices instead of the cooked sauce for a lighter version.
• Potato Power: For an even creamier, gnocchi-like texture, swap the pasta for 1 pound of boiled and cubed all-purpose potatoes. Layer them just as you would the pasta.
FAQ
Q: Can I make this baked noodle casserole vegan
A: Yes, you can adapt this recipe to be vegan. For the béchamel sauce, use a plant-based butter and unsweetened plant milk like soy or oat milk. Replace the Parmesan with a vegan alternative or nutritional yeast for a cheesy flavor. For the eggs, you can either omit them for a slightly less rich sauce or use a vegan egg replacer.
Q: How can I add more protein to this vegetarian casserole
A: To boost the protein, consider adding one can of rinsed lentils or chickpeas to the eggplant and tomato sauce. You could also use a protein-fortified pasta. Serving it with a side of a bean-based salad would also increase the overall protein of the meal.
Q: Is it possible to make this recipe gluten-free
A: Absolutely. To make this casserole gluten-free, simply substitute the ziti or penne with your favorite gluten-free short pasta. For the béchamel sauce, use a gluten-free all-purpose flour blend instead of regular flour. Ensure your bread crumbs are also certified gluten-free.
Q: How long does this eggplant casserole last in the fridge
A: You can store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover the baking dish with foil and reheat in a 350°F / 175°C oven until warmed through. The flavors often meld and taste even better the next day.
