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Eggplant-Ziti Parmesan

Eggplant-Ziti Parmesan

Cost $15, save $25

Source: Recommended by CookPal

  • 60 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Vegetables

    • 1 medium eggplant, peeled and thinly sliced

  • Pasta

    • 1 (16 ounce) package dry ziti pasta

  • Dairy

    • 🧀 1 (15 ounce) container ricotta cheese
    • 🧀 1 pound mozzarella cheese, shredded
    • 🧀 ½ cup grated Pecorino Romano cheese

  • Eggs

    • 🥚 2 eggs, beaten

  • Condiments

    • 1 (26 ounce) jar spaghetti sauce, or your favorite recipe

  • Spices

    • 🧂 1 pinch salt and pepper to taste

STEPS

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. If possible, do this step overnight.

2

Preheat the oven to 350°F (175°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. Drain the pasta.

3

In a small bowl, mix together the ricotta cheese and eggs. Stir in half of the mozzarella cheese and Pecorino Romano cheese.

4

Spread a thin layer of spaghetti sauce in the bottom of a 9x13 inch baking dish. Arrange layers of eggplant, cheese mixture, cooked ziti pasta, and more sauce. Repeat to fill the dish and top with the remaining mozzarella cheese.

5

Bake the dish for 45 minutes in the preheated oven, until heated through and the cheese is lightly browned.

NUTRIENTS

Per 1 serving

🔥

570

Calories

  • 34
    Protein
  • 64
    Carbs
  • 20
    Fats

💡 Peeling and draining the eggplant reduces bitterness and ensures the final dish is not soggy.This dish pairs perfectly with crusty Italian bread and a tossed salad.You can prepare the eggplant a day in advance to save time.