Cheesy Eggplant and Bucatini Casserole

  • Difficulty: Medium
  • 25 minutes
  • 6 servings

This delicious and hearty dish is a 25 minutes job at most if you have all the ingredients ready at your disposal. Just wrap the velvety eggplant and salty bacon with delicious bucatini. Top everything with cheesy cheddar!

Ingredients Needed for Cheesy Eggplant and Bucatini Casserole

¼ eggplant
4 ounces of cooked bucatini pasta (one 16-ounce package)
2 ounces of bacon (4 strips)
8 eggs
salt
pepper
¼ cup heavy cream
1 cup cheddar, grated (4 ounces)

How to Cook Cheesy Eggplant and Bucatini Casserole

  1. Layer an 8 x 3 x 1.5 inches (20 x 8 x 4 cm) casserole with 1/2 of all the cooked bucatini. Add the 3 slices of eggplant, the bacon, and the remaining bucatini.
  2. Add the eggs and heavy cream to a bowl. Season with salt and pepper and whisk. Pour this mixture over the bucatini, then layer on top the grated cheddar. Bake for 15 minutes at 360⁰F/180⁰C.

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