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    You are in: Home / Cheese / Baked Ziti With Eggplant and Ricotta Cheese Recipe
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    Baked Ziti With Eggplant and Ricotta Cheese

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    45 mins

    45 mins

    Abby Girl's Note:

    Layers of pasta, eggplant cooked in a fresh tomato sauce and cheese is wonderful comfort food

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    Units: US | Metric


    1. 1
      Place eggplant cubes in colander, sprinkle generously with salt. Let stand for 30 minutes. Rinse and drain thoroughly.
    2. 2
      Cook ziti in large amounts of boiling salted water until tender; drain. Add butter and toss to coat.
    3. 3
      In large skillet, cook eggplant, onion and garlic in oil until tender. Stir in tomatoes and tomato paste, 1/2 tsp salt, basil, oregano and red pepper flakes. Bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. Remove from heat and stir in parmesan cheese.
    4. 4
      In small bowl, blend ricotta cheese, egg and remaining 1/2 tsp salt.
    5. 5
      In shallow three quart (3mL) casserole, layer half each: cooked pasta, tomato mixture, ricotta cheese mixture and mozzarella cheese. Repeat layering with remaining ingredients. Bake at 350 for 45 minutes or until cheese melts.

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    Ratings & Reviews:

    • on July 20, 2009


      Soooooo goooooood!! Made it in 2 8" pans for OMAC. Freezes like a charm. My eggplant hating husband has been requesting this one over and over again. Definitely a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Baked Ziti With Eggplant and Ricotta Cheese

    Serving Size: 1 (477 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 828.9
    Calories from Fat 364
    Total Fat 40.5 g
    Saturated Fat 19.5 g
    Cholesterol 137.6 mg
    Sodium 1162.8 mg
    Total Carbohydrate 79.6 g
    Dietary Fiber 8.0 g
    Sugars 11.0 g
    Protein 38.6 g

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