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