Ingredients Needed for Cheesy Eggplant and Bucatini Casserole
4 ounces of cooked bucatini pasta (one 16-ounce package)
2 ounces of bacon (4 strips)
¼ cup heavy cream
1 cup cheddar, grated (4 ounces)
How to Cook Cheesy Eggplant and Bucatini Casserole
- 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.
- 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.