Eggplant Ziti
Make traditional eggplant parmesan into something different. Using a classic baked ziti combined with eggplant changes things up a bit. The creamy cheese and pasta sauce mixed with seasoned eggplant cubes makes this dish downright egg-cellent!
Recipe note: For a better result, salt the eggplant for a full hour or overnight, and then rinse them before cooking. Serve it with Aglianico or Montepulciano wine.
Recipe note: For a better result, salt the eggplant for a full hour or overnight, and then rinse them before cooking. Serve it with Aglianico or Montepulciano wine.
Ingredients
- 1 medium eggplant, peeled and thinly sliced
- 2 cup(s) ziti pasta
- 1 87/100 cup(s) ricotta cheese
- 2 eggs, beaten
- 2 cup(s) mozzarella cheese, shredded
- 26 ounce(s) jar spaghetti sauce, or your favorite recipe
- 1/8 teaspoon(s) salt
- 1 dash(es) pepper
Instructions
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Place the eggplant slices in a bowl, and sprinkle with salt.
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Let drain over a bowl in the refrigerator for at least an hour.
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I like to do this overnight.
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Preheat the oven to 350 degrees.
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Bring a large pot of lightly salted water to a boil.
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Add ziti pasta, and cook for about 6 minutes, or until almost tender.
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It will cook the rest of the way in the oven.
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Drain.
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Mix together the ricotta cheese and eggs in a small bowl.
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Stir in half of the mozzarella cheese and Pecorino Romano cheese.
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Spread a thin layer of sauce in the bottom of a 9×13 inch-baking dish.
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Arrange layers of eggplant, cheese, ziti pasta, and more sauce all the way to the top of the pan.
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Top with remaining mozzarella cheese.
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Bake for 45 minutes in the preheated oven, until heated through and cheese is lightly browned.
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Cook Time 45 Min Ready In 1 hour 45 Min.
Nutrition
Calories: 2910.68kcalCarbohydrates: 283.99gProtein: 173.24gFat: 129.97gSaturated Fat: 72.73gCholesterol: 759.11mgSodium: 5280.08mgFiber: 30.97gSugar: 67.95g
Tried this recipe?Let us know how it was!