Eggplant (Aubergine) and Ziti Parmesan

"Eggplant and ziti parmesan"
 
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photo by Sackville photo by Sackville
photo by Sackville
Ready In:
1hr 45mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Sprinkle the eggplant with salt. Place the eggplant in a colander, and let it drain for 30 minutes.
  • Rinse the eggplant, and pat it dry.
  • Cook the ziti al dente according to the package directions.
  • Drain and rinse the pasta, and set it aside. Combine the oil and garlic, and smear it on the eggplant slices.
  • Then sprinkle the slices generously with pepper.
  • Broil the eggplant slices about 4 inches from the heat, turning them once, for a total of about 5 minutes.
  • (You may have to do this in 2 batches.) In a large bowl, combine the ricotta or cottage cheese, all but 2 tablespoons of the parmesan, the parsley, basil, oregano, and pepper flakes.
  • Toss the cheese mixture with the ziti.
  • On the bottom of a 2-= to 3 quart casserole, spread a thin layer of tomato sauce, add half the ziti mixture, then half the eggplant slices, then half the remaining tomato sauce. Repeat the ziti, eggplant, and sauce layers.
  • Top with the reserved 2 tablespoons of parmesan.
  • Cover the casserole, and bake it in a preheated 400 degree oven for 30 minutes.
  • Remove the cover, and bake the casserole for another 15 minutes or until the top is lightly browned.
  • .

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Reviews

  1. A really good dish! I'm new to eggplant, so I actually used some already breaded eggplant slices (frozen - from Trader Joe's), and that made this dish easier. I cut this down to a small size, for two and we really loved it. Thanks for posting.
     
  2. Very yummy, but a bit labor intensive. Even after peeling, "draining" (not 1 drop drained), broiling, and baking the eggplant, it was still a bit tough to cut when I thought it should be fork tender. Maybe I went wrong somewhere. I also used about 3 cups tomato sauce and only cooked it for 35 minutes total.
     
  3. Sackwell...I TOTALLY agree! This was a "different" sort of recipe for me! Used reduced fat parm, love that is low fat, Thanks for the recipe..and that is that! :)
     
  4. Had this for tonight's dinner. Followed directions and made no changes. Will make again. Great recipe.
     
  5. I breaded my eggplant since I prefer it that way. This was very good, much like a lasagna. Thanks Ashbury! Roxygirl
     
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