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Eggplant Pasta Bake
August 31, 2010

So, I had to change a few things because I live in a place where things like vegetarian burger crumbles don't exist and because my oven cooks at a steady 600+ degrees... 1) Since I don't have vegetarian burger crumbles, I just left them out all together. Maybe it tastes better with them, but it was still quite good without them. 2) I can't afford olive oil in this country but sunflower oil did just fine. 3) Ancho chili peppers don't exist here so I used a central-asian spicy pepper. I don't think I'll do this again because I didn't feel like the spice really added anything to the dish but I will add a second red pepper for a bit more of that flavor. 3) I didn't have mozzarella cheese but another melt-able white cheese was substituted and tasted great. Overall, the recipe was good but it did come out bland, as another reviewer mentioned. When I make it again, this is what I will do differently: 1) I will cut the eggplant to be about 1/8 inch thick and probably use a second eggplant. 2) When baking the eggplant, I will put pieces of garlic inside the eggplant slices and put butter with a sprinkle of salt on top. 3) I will salt and season the white sauce to taste and make a little extra to mix with the pasta. 4) I will mix some white sauce and cheese with the pasta before putting it in the dish to bake.

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