Baked Ziti with Eggplant

Photo by Tufgrlz B.
Adapted from rachaelraymag.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from rachaelraymag.com

Ingredients

  • 3/4

    pound ziti

  • 1

    eggplant (about 1 lb), cut into 12 sliced

  • 1/4

    cup EVOO

  • Salt and pepper

  • 4

    cloves garlic, chopped

  • 1

    24 ouncejar marinara sauce

  • 3/4

    pound shredded mozzarella

  • 1/4

    cup grated parmesan

Directions

Preheat the oven to 400 degrees . In a pot of boiling, salted water, cook the pasta until al dente; drain. Meanwhile, on a foil-lined baking sheet, rub the eggplant with 3 tbsp. EVOO; season with salt and pepper. Broil, turning once, until browned, about 7 minutes. In a saucepan, heat the remaining 1 tbsp. EVOO over medium heat. Add the garlic and cook, stirring, for about 3 minutes. Add the marinara. Spread one-quarter of the sauce on the bottom of an 8-by-10-inch casserole dish. Layer with half of the pasta. Top with one-third each of the mozzarella and parmesan; repeat the layering, starting with more sauce. Layer on the eggplant and press firmly to pack down. Dollop the remaining sauce on top; sprinkle with the remaining mozzarella and parmesan. Bake until the cheese is browned and the sauce is bubbling, about 30 minutes.

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