Baked Ziti With Eggplant Parmesan Recipe

Dollop with the rest of the ricotta basil mixture and sprinkle the top with the rest of the mozzarella cheese.

Baked ziti with eggplant parmesan recipe. 2 large firm eggplants each about 1 25 lbs 2 tbsp coarse salt plus more for pasta sauce you can really use regular salt if you don t have coarse but you ll need less. Remove the cover and bake the casserole for another 15 minutes or until the top is lightly browned. Add enough vegetable oil to film the bottom of the pan.

Meanwhile on a foil lined baking sheet rub the eggplant with 3 tbsp. When well combined pour mixture into a 13 9 baking dish. Pour about 1 4 cup of the evoo in a small dish then using a pastry brush coat the eggplant with evoo.

Cook ziti noodles will roasting eggplant. Add butter and toss to coat. 6 tbsp olive oil.

Cook ziti in large amounts of boiling salted water until tender. Use a vegetable peeler to remove vertical stripes from the eggplant. Place eggplant cubes on a baking sheet sprayed with pam.

Brush a 9 by 13 inch baking dish with olive oil. 1 35 oz can peeled italian plum tomatoes lightly crushed in their juices. Season the pieces liberally with salt and pepper and place in the oven.

Top with the reserved 2 tablespoons of parmesan. Place the chopped eggplant on a nonstick baking sheet. Repeat the same steps for the second layer.