Eggplant Pasta Bake
This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians.
Ingredients
Roasted eggplant
- 9 ½ Cups Eggplant, peeled, small dice 1
- 3 Tablespoons Oil, olive blend
- 2 Tablespoons Seasoning, Italian
- 1 Tablespoons Salt, Kosher
- ¾ Tablespoon Pepper, black, table grind
- ¾ Tablespoon Aprika, smoked, ground
Ricotta
- 9 2/3 Cups Tofu, silken
- ¾ Cup Seasoning, Italian
- ¼ Cup Lemons, juice
- ¼ Cup Oil, olive blend
- 3 Tablespoons Garlic, granulated
- 1 Tablespoon Salt, Kosher
Pasta
- 4 ½ Quart Pasta, penne, whole wheat, cooked
- 6 cups s Sauce, marinara, low sodium, canned
Breadcrumb topping
- ¾ Cup Breadcrumbs, dry, seasoned, Italian
- 2 Tablespoons Oil, olive blend
- ¾ Tablespoon Paprika, ground
Instructions
- 1. For roasted eggplant: Preheat oven to 425°F. Toss diced eggplant with oil blend, Italian seasoning, salt, pepper, and paprika. Spread in a single layer on a parchment-lined baking sheet. Roast for 20–25 minutes, flipping halfway, or until golden and soft.2. For ricotta: In a large mixing bowl add tofu, Italian seasoning, lemon juice, oil blend, garlic and salt. Mix to combine and reserve in cooler until needed.3. Add pasta and marinara sauce to ricotta mix. Toss to combine. Transfer pasta mix to a hotel pan and bake at 425°F for 10 minutes.4. For breadcrumb topping: In a small mixing bowl, combine breadcrumbs, oil blend, and paprika.5. After 10 minutes remove pasta from oven and top with breadcrumbs, and bake for an additional 5-7 minutes or until breadcrumbs are golden brown. Serve 2 cups of eggplant pasta bake per serving.
Notes
*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.