Baked Ziti With Eggplant and Ricotta Cheese

“Layers of pasta, eggplant cooked in a fresh tomato sauce and cheese is wonderful comfort food”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place eggplant cubes in colander, sprinkle generously with salt. Let stand for 30 minutes. Rinse and drain thoroughly.
  2. Cook ziti in large amounts of boiling salted water until tender; drain. Add butter and toss to coat.
  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. In small bowl, blend ricotta cheese, egg and remaining 1/2 tsp salt.
  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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