Baked Macaroni and Eggplant Neapolitan

By mamacasma

Baked Macaroni and Eggplant Neapolitan is like eggplant parmigiana and baked ziti all rolled into one. Every mouthful is pure delight!

Ingredients

• 8 ounces ziti pasta
• Vegetable oil for frying
• 1 medium-sized eggplant, peeled and thinly sliced (see Notes)
• 1 (28-ounce) jar spaghetti sauce, divided
• 2 cups (8 ounces) shredded mozzarella cheese, divided
• 1/3 cup grated Parmesan cheese, divided

Preparation

Step 1

Cook ziti according to package directions; drain.

In a large skillet, heat 1/4 inch oil over medium heat until hot but not smoking. Cook eggplant, a few slices at a time, until well browned on each side, adding more oil as needed. Drain eggplant on a paper towel-lined platter and cover to keep warm.

Reserve 1 cup spaghetti sauce; combine remaining sauce with cooked ziti. Preheat oven to 400 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

Layer half the ziti mixture in prepared baking dish then 3/4 cup mozzarella cheese, half the eggplant, and 2 tablespoons Parmesan cheese; repeat layers. Top with reserved 1 cup spaghetti sauce, remaining 1/2 cup mozzarella, and remaining Parmesan cheese.

Bake, uncovered, for 30 minutes, or until heated through.

OOH ITS SO GOOD!
Notes

Make sure the eggplant is thinly sliced and cooked until very tender and well browned.