Eggplant (Aubergine) and Ziti Parmesan

  • Prep Time: 30 mins
  • Total Time: 1 hrs 45 mins
  • Servings: 4
  • About This Recipe

    “Eggplant and ziti parmesan”

    Ingredients

  • 1 3/4 lbseggplants, peeled and cut into 1/2 inch slices
  • salt
  • 8ouncesziti pasta
  • 1tablespoonoil
  • 1garlic clove, crushed( or more)
  • black pepper, freshly ground
  • 1 1/3 cups part-skim ricotta cheese or 1 1/3 cupslow fat cottage cheese
  • 1cupparmesan cheese, grated, divided
  • 1/4 cup fresh parsley or 1tablespoondried parsley flakes, minced
  • 1/2 teaspoondried basil
  • 1/2 teaspoonoregano
  • 1/4 teaspoonhot red pepper flakes(optional)
  • 2cupstomato sauce( or more)
  • 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.
  • .
  • Reviews

  • “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.”

  • “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.”

  • “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! :)”

  • “Had this for tonight’s dinner. Followed directions and made no changes. Will make again. Great recipe.”

  • “I breaded my eggplant since I prefer it that way. This was very good, much like a lasagna. Thanks Ashbury!Roxygirl”

  • “What a wonderful “comfort food” recipe. If you like eggplant parmesan you should love this dish. It was very easy to make. Just be sure to slice the eggplant nice and thin. I also needed to use about 3 cups tomato sauce, rather than the 2 cups called for. It didn’t take too long to cook, only about 35 minutes in total.”

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