Eggplant and ziti parmesan

Yield: 4 Servings

Measure Ingredient
1¼ pounds Eggplant; peeled and cut into 1/4-inch slices crosswise
\N \N Salt
8 ounces Ziti
1 tablespoon Oil
1 \N Clove (large) clove; crushed
\N \N Black pepper; freshly ground to taste
1⅓ cup Ricotta; part-skim, -or-
1⅓ cup Cottage cheese; low-fat
1 cup Parmesan; grated, divided
¼ cup Parsley; fresh, minced -or-
1 tablespoon Parsley flakes; dried
½ teaspoon Basil; dried
½ teaspoon Oregano
¼ teaspoon Red pepper flakes; hot (optional)
2 cups Tomato sauce

From: Joel Ehrlich <Joel.Ehrlich@...> Date: Mon, 24 Jun 1996 09:57:38 -0800 Preheat the oven to 400 degrees. Sprinkle the eggplant with salt. Place in a colander and let drain for 30 minutes. Rinse and pat dry. Cook the ziti al dente according to package directions. Drain. Rinse thoroughly. Set aside. Combine the oil and garlic. Smear over the eggplant slices. Sprinkle the slices generously with pepper. Broil about 4 inches from the heat, turning once, for a total of about 5 minutes. (You may have to do this in two batches.) Combine the ricotta or cottage cheese, all but 2 tablespoons of the Parmesan, the parsley, basil, oregano and pepper flakes in a large bowl. Toss with the ziti. Spread a thin layer of tomato sauce on the bottom of a 2½-3 quart casserole. Add half the ziti mixture. Add half the eggplant slices. Add half the remaining tomato sauce. Repeat the layers.

Top with the reserved Parmesan. Cover. Bake for 30 minutes. Remove the cover. Bake for another 15 minutes or until the top is lightly browned.

EAT-L Digest 24 June 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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