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Eggplant-Ziti Parmesan
Eggplant-Ziti Parmesan
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Cook Time:
45 minutes
Total Time:
525 minutes
Homestyle Italian dish passed down from my family. Hearty and delicious, perfect for any meal. Pair with crusty bread and salad for a satisfying dinner. Easy to make, enjoy!
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
  • 0.5 cup grated Pecorino Romano cheese
  • 1 (26 ounce) jar spaghetti sauce, or your favorite recipe
  • 1 pinch salt and pepper to taste
Instructions:
  • Place the eggplant slices in a bowl, generously sprinkle with salt, and refrigerate for at least an hour to drain. For best results, refrigerate overnight.
  • 1. Preheat the oven to 350 degrees F (175 degrees C). 2. Boil a pot of lightly salted water. Add ziti pasta and cook for 6 minutes until almost tender. It will finish cooking in the oven. Drain. 3. Combine ricotta cheese and eggs in a small bowl. Mix in half of the mozzarella and Pecorino Romano cheese.
  • Start by elegantly coating the bottom of a 9x13 inch baking dish with a delicate layer of sauce. Layer the eggplant, cheese, ziti pasta, and additional sauce, building all the way to the brim of the dish. Finish by gracefully sprinkling the remaining mozzarella cheese on top.
  • Bake for 45 minutes in a preheated oven until the cheese is lightly browned and the dish is heated through.

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