- 1
Ingredients
- 2 lb. ziti or rigatoni pasta
- 3 tbsp. olive oil
- 4 medium stalks celery, chopped
- 2 garlic cloves, crushed with press
- 1 large onion, chopped
- 1 medium eggplant (about 1 1/2 lb.), cut into 1-inch pieces
- 1 can (28 oz.) crushed tomatoes
- 1 can (14 1/2 oz.) diced tomatoes
- 1 tsp. salt
- 1 c. plain dried bread crumbs
- 1 c. loosely packed fresh parsley leaves, coarsely chopped
- 1/2 c. freshly grated Parmesan cheese
- 1 pkg. (1 lb.) part-skim mozzarella cheese, cut into 1/2-inch pieces
Preparation
Step 1
Heat 8-quart saucepot of salted water to boiling over high heat. Add pasta and cook as label directs. While pasta is cooking, prepare eggplant sauce: In deep 12-inch skillet, heat 1 tablespoon oil over medium heat. Add celery, garlic, and onion, and cook 10 to 12 minutes or until vegetables are tender and golden. Add eggplant; cover skillet and cook 10 to 12 minutes or until eggplant softens slightly, stirring frequently. Stir in crushed tomatoes and diced tomatoes with their juice and 1/2 teaspoon salt; simmer, uncovered, 5 minutes or until mixture thickens slightly, stirring occasionally. Meanwhile, preheat oven to 375 degrees F. In medium bowl, with fork, mix bread crumbs, parsley, grated Parmesan, and remaining 2 tablespoons oil and 1/2 teaspoon salt. Drain pasta. Return pasta to saucepot or place in large bowl; stir in eggplant sauce to coat. Add mozzarella and toss to combine. Divide pasta mixture between 2 ungreased 13 inch by 9 inch baking dishes and spread evenly; top each with half of breadcrumb mixture. Bake 1 casserole, uncovered, 30 minutes or until top browns and sauce bubbles. Let stand 10 minutes for easier serving. Meanwhile, prepare second casserole for freezing.