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Creamy Baked Noodle Casserole with Eggplant – vegetarian recipe
Stav Kogan

Creamy Baked Noodle Casserole with Eggplant

Inspired by Greek pastitsio, this vegetarian baked noodle casserole layers rich, saucy eggplant between pasta and a dreamy, cheesy béchamel sauce. A perfect comfort food dish for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 serving
Calories: 680
Ingredients Method Nutrition

Ingredients
  

  • For the Eggplant Filling
  • 2 tablespoons (30 ml / 1 fl oz) extra virgin olive oil, plus more as needed
  • 1 pound (450 g / 15.9 oz) eggplant, cut into 1-inch cubes
  • Salt and freshly ground black pepper
  • 1 small red onion, chopped
  • 1 tablespoon (15 ml / 0.5 fl oz) minced garlic
  • 1/4 teaspoon (20 ml / 0.7 fl oz) ground cinnamon
  • 1/4 teaspoon (20 ml / 0.7 fl oz) ground cloves
  • Cayenne or red pepper flakes, to taste
  • 2 cups (450 g / 15.9 oz) chopped tomatoes, canned or fresh
  • For the Pasta and Cheese Sauce
  • 8 ounces (225 g / 7.9 oz) ziti, penne, or other short pasta
  • 4 tablespoons (60 ml / 2 fl oz) / 1/2 stick butter, divided
  • 2 tablespoons (30 ml / 1 fl oz) bread crumbs, preferably fresh
  • 2 tablespoons (30 ml / 1 fl oz) all-purpose flour
  • 1 1/2 cups (350 ml) milk
  • Pinch of freshly grated nutmeg
  • 2 large eggs, beaten
  • 1 cup (100 g / 3.5 oz) freshly grated Parmesan or Kefalotyri cheese, divided
  • 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 (454 g / 16 oz) 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 (454 g / 16 oz) of boiled and cubed all-purpose potatoes. Layer them just as you would the pasta.

Method
 

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until softened and browned, about 5 minutes.
  3. Remove the eggplant with a slotted spoon and set aside.
  4. Add more oil to the skillet if needed.
  5. Sauté the onion and garlic until soft, about 2 minutes.
  6. Stir in the cinnamon, cloves, and cayenne, then add the chopped tomatoes.
  7. Reduce heat and simmer until the sauce thickens, about 10 minutes.
  8. Stir the cooked eggplant back into the sauce, taste, and adjust seasoning.
  9. Preheat your oven to 350°F / 175°C.
  10. Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente.
  11. While it cooks, melt the butter in a saucepan. Use 1 tablespoon (15 ml / 0.5 fl oz) of the melted butter to grease a large square baking dish.
  12. Drain the pasta well and return it to the pot.
  13. Toss with 1 tablespoon (15 ml / 0.5 fl oz) of melted butter and 1 tablespoon (15 ml / 0.5 fl oz) of bread crumbs.
  14. Set aside.
  15. To make the béchamel, heat the milk in a small saucepan or the microwave until warm.
  16. In a separate saucepan, melt the remaining 2 tablespoons (30 ml / 1 fl oz) of butter over medium-low heat.
  17. Whisk in the flour and cook for 2-3 minutes, creating a roux. Slowly whisk in the warm milk until the sauce is smooth.
  18. Continue cooking and whisking until it thickens, about 3-5 minutes.
  19. Season with nutmeg, salt, and pepper.
  20. 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.
  21. Stir in most of the Parmesan cheese, reserving a few tablespoons for the topping.
  22. Assemble the casserole: Spread half of the pasta in the bottom of your prepared baking dish.
  23. Top with the eggplant mixture.
  24. Layer the remaining pasta on top.
  25. Pour the cheese sauce evenly over everything.
  26. Sprinkle with the reserved Parmesan and the remaining bread crumbs.
  27. Bake for 40-45 minutes, or until the top is golden brown and the sauce is bubbly.
  28. Let the casserole rest for 10 minutes before cutting and serving.

Nutrition

Calories: 680kcalCarbohydrates: 62gProtein: 26gFat: 38g

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