Tasty Tuesday: Eggplant Pasta Casserole

Scrolling through my Instagram feed yesterday, I came across a healthy eats account that had posted this recipe. I couldn't resist. I had to try it out immediately.

The recipe sounded great as it was, but while shopping for groceries, I got the bright idea to add just a few more veggies. It turned out so well, that I HAD to share it with you guys!

1 large eggplant

1 package of sliced Baby Bella mushrooms

1lb of your choice of pasta (I chose wheat penne rigate)

2/3 cup of chopped yellow onions

1 tsp of minced garlic

1 jar of your favorite pasta sauce (mine is Kroger brand tomato & basil)

1 tsp of fresh-ish basil

1 cup of mozzarella cheese

1/2 cup of Parmesan cheese

Garlic Powder

Salt

Pepper

Start by dicing your eggplant into 1/2 inch cubes.

Spread them out on a parchment paper lined pan and season with salt, pepper and garlic powder. Roast in the oven at 500 degrees for 15 minutes.

I decided to beef up my casserole by adding some garlic, onion and mushrooms. Just saute the mixture until the mushrooms and onions are cooked through.

While this is going, cook your pasta according to its directions. Once done, combine all of your ingredients, including half of the cheeses, into a casserole dish. Sprinkle the rest of the cheese on top, and bake in the oven on 425 degrees for 15 minutes or until it's nice and bubbly.

Serve it up hot and enjoy with a little garlic bread. The hubs and the kid, both, cleaned their plates. I'm definitely calling this one a winner!