Cheesy Eggplant and Bucatini Casserole







A recipe from the cuisine, allowed in a diet.

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!

Nutritional Chart

Calories: 257 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 14 g
  • 19 g
  • 23 g

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
¼ cup heavy cream
1 cup cheddar, grated (4 ounces)

How to Make 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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