Pasta - Eggplant and Ziti - Pascento

Pasta - Eggplant and Ziti - Pascento
Pasta - Eggplant and Ziti - Pascento

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    Eggplant

  • 4

    jars of sauce

  • 1

    lb of ziti noodles

  • 6

    eggs

  • Mozzarella cheese

  • Parmesan cheese

Directions

Peel one eggplant and cut into very thin slices (about ¼”). Prepare a plate of flour and a bowl of 6 eggs, parmesan cheese and parsley whipped together. Coat each slice of eggplant with flour then put into egg mixture (let sit in mixture a few moments) then put into frying pan that has about ¼” to ½ “ of olive oil. Fry on one side until golden brown then flip and fry on other side. Take out and drain on paper towels. This process takes about one hour to complete. Cook ziti noodles for only about 6 to 8 minutes after the water has come to a second boil. (The noodles will finish cooking when combined with the eggplant.) Put just enough sauce on the noodles to coat and sprinkle parmesan cheese and pepper to taste. In a 9 x 13 pan put a thin layer of sauce then cover with one layer of eggplant. Another layer of sauce. Pour ziti noodles in. Another layer of sauce. Sprinkle some mozzarella cheese. Another layer of sauce. Layer of eggplant, layer of sauce. Sprinkle mozzarella and parmesan cheese over top. Bake at 375 fir 30 minutes or until hot. Do not cover. If you have eggplant left over can freeze for another time. Just put single layers in between paper towels and put into plastic bag.

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