BAKED ZITI WITH EGGPLANT AND RICOTTA CHEESE

Baked Ziti With Eggplant and Ricotta Cheese image

Provided by Abby Girl

Categories Cheese

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

Previous Next

1 lb eggplant, peeled and cut into 1/2-inch cubes
salt
1 lb ziti pasta (or penne pasta)
2 tablespoons butter
1 medium onion, copped
1 garlic, chopped fine
1/4 cup vegetable oil
796 ml tomatoes, cut and undrained
156 ml tomato paste
1 teaspoon salt, divided
1 1/2 teaspoons oregano, chopped
1 1/2 teaspoons basil, chopped
1/4 teaspoon red pepper flakes
1/4 cup parmesan cheese
500 g ricotta cheese
1 egg, beaten
750 ml mozzarella cheese, grated (3 cups)

Steps:

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