Eggplant Parmesan Penne Bake

Eggplant Parmesan Penne Bake
  • 250 gms Penne pasta
  • 2 cups Acasa Béchamel sauce
  • 1 medium eggplant, sliced into rounds
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 eggs, beaten
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • Fresh basil leaves (for garnish)


  • Preheat the oven to 375°F (190°C).
  • Cook the Penne pasta according to package instructions until al dente. Drain and set aside.
  • Dip the eggplant slices in the beaten eggs, then coat them with a mixture of breadcrumbs and grated Parmesan cheese.
  • Place the breaded eggplant slices on a baking sheet and bake for 15-20 minutes, or until golden brown and crispy.
  • In a baking dish, spread a layer of marinara sauce. Add a layer of cooked Penne pasta, followed by a layer of crispy eggplant slices.
  • Repeat the layers until all the ingredients are used, finishing with a layer of marinara sauce on top.
  • Pour Acasa Béchamel sauce over the top and sprinkle shredded mozzarella cheese.
  • Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • Garnish with fresh basil leaves before serving.

Chef Tip: For a touch of freshness, sprinkle some chopped fresh parsley or basil over the dish before serving. To give the dish a cheesy twist, sprinkle some shredded mozzarella on top of the stuffed shells before baking.

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