Baked Ziti With Eggplant and Ricotta Cheese
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 453.59 g eggplant, peeled and cut into 1/2-inch cubes
- salt
- 453.59 g ziti pasta (or penne pasta)
- 29.58 ml butter
- 1 medium onion, copped
- 1 garlic, chopped fine
- 59.14 ml vegetable oil
- 796 ml tomatoes, cut and undrained
- 156 ml tomato paste
- 4.92 ml salt, divided
- 7.39 ml oregano, chopped
- 7.39 ml basil, chopped
- 1.23 ml red pepper flakes
- 59.14 ml parmesan cheese
- 500 g ricotta cheese
- 1 egg, beaten
- 750 ml mozzarella cheese, grated (3 cups)
directions
- Place eggplant cubes in colander, sprinkle generously with salt. Let stand for 30 minutes. Rinse and drain thoroughly.
- Cook ziti in large amounts of boiling salted water until tender; drain. Add butter and toss to coat.
- 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.
- In small bowl, blend ricotta cheese, egg and remaining 1/2 tsp salt.
- 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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