Eggplant (Aubergine) And Ziti Parmesan Recipe

Name: Eggplant (Aubergine) And Ziti Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 lbs eggplants, peeled and cut into 1/2 inch slices; salt; 8 ounces ziti pasta; 1 tablespoon oil; 1 garlic clove, crushed (or more); black pepper, freshly ground; 1 1/3 cups part-skim ricotta cheese or 1 1/3 cups low fat cottage cheese; 1 cup parmesan cheese, grated, divided; 1/4 cup fresh parsley or 1 tablespoon dried parsley flakes, minced; 1/2 teaspoon dried basil; 1/2 teaspoon oregano; 1/4 teaspoon hot red pepper flakes (optional); 2 cups tomato sauce (or more)

Servings: persons

1 3/4 lbs eggplants, peeled and cut into 1/2 inch slices
salt
8 ounces ziti pasta
1 tablespoon oil
1 garlic clove, crushed (or more)
black pepper, freshly ground
1 1/3 cups part-skim ricotta cheese or 1 1/3 cups low fat cottage cheese
1 cup parmesan cheese, grated, divided
1/4 cup fresh parsley or 1 tablespoon dried parsley flakes, minced
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/4 teaspoon hot red pepper flakes (optional)
2 cups tomato sauce (or more)

1
Sprinkle the eggplant with salt. Place the eggplant in a colander, and let it drain for 30 minutes.
2
Rinse the eggplant, and pat it dry.
3
Cook the ziti al dente according to the package directions.
4
Drain and rinse the pasta, and set it aside. Combine the oil and garlic, and smear it on the eggplant slices.
5
Then sprinkle the slices generously with pepper.
6
Broil the eggplant slices about 4 inches from the heat, turning them once, for a total of about 5 minutes.
7
(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.
8
Toss the cheese mixture with the ziti.
9
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.
10
Top with the reserved 2 tablespoons of parmesan.
11
Cover the casserole, and bake it in a preheated 400 degree oven for 30 minutes.
12
Remove the cover, and bake the casserole for another 15 minutes or until the top is lightly browned.
13
.

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 3/4 lbs eggplants, peeled and cut into 1/2 inch slices, salt, 8 ounces ziti pasta, 1 tablespoon oil, and more.

Yes, Eggplant (Aubergine) And Ziti Parmesan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant (Aubergine) And Ziti Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions