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Eggplant Pasta Bake
- 1 large eggplant, peeled and thinly sliced
- 1/2 pound dry penne pasta
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic
- 1 ancho chile pepper, chopped (optional)
- 2 tablespoons olive oil
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 2 cups milk
- 1 (12 ounce) package vegetarian burger crumbles
- 1 1/2 cups shredded mozzarella cheese
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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 19.5g|
|Saturated Fat 9g|
|Total Carbohydrate 40.9g|
|Dietary Fiber 6.7g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|