Eggplant-Ziti Parmesan
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Description
I come from a big Italian family, my mom made this all the time. Very delicious and very hardy. A great anytime meal. The secret to good eggplant is to peel and drain it, so it's not soggy. Serve with crusty italian bread, and a tossed salad, and you have a hearty meal. It seems like a lot of work but it's not. I hope you enjoy your meal.
Ingredients
- 1 medium eggplant, peeled and thinly sliced
- 1 (16 ounce) package dry ziti pasta
- 1 (15 ounce) container ricotta cheese
- 2 eggs, beaten
- 1 pound mozzarella cheese, shredded
- ½ cup grated Pecorino Romano cheese
- 1 (26 ounce) jar spaghetti sauce, or your favorite recipe
- 1 pinch salt and pepper to taste
Directions
- 1. Place the eggplant slices in a bowl, and sprinkle with salt. Let drain over a bowl in the refrigerator for at least an hour. I like to do this overnight.
- 2. Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook for about 6 minutes, or until almost tender. It will cook the rest of the way in the oven. Drain. Mix together the ricotta cheese and eggs in a small bowl. Stir in half of the mozzarella cheese and Pecorino Romano cheese.
- 3. Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish. Arrange layers of eggplant, cheese, ziti pasta, and more sauce all the way to the top of the pan. Top with remaining mozzarella cheese.
- 4. Bake for 45 minutes in the preheated oven, until heated through and cheese is lightly browned.
Nutrition Facts
serving: 8 servings
calories: 570.4 kcal
carbohydrates: 63.5 g
protein: 33.5 g
saturated fat: 10.8 g
cholesterol: 108.9 mg
sodium: 902.5 mg
fiber: 6.5 g
sugar: 12.1 g
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