Ingrédients pour Baked Ziti With Eggplant And Ricotta Cheese
- 1 1/2 pounds eggplant
- 3 1/2 teaspoons salt
- 1 pound ziti pasta
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese
- 15 ounces ricotta cheese
- 1 large egg
- 8 ounces shredded mozzarella cheese
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Comment préparer Baked Ziti With Eggplant And Ricotta Cheese
- Preheat oven to 350°F (175°C).
- Cube 1 large eggplant (about 1.5 lbs) into 1-inch pieces. Place in a colander, sprinkle generously with 2 tsp salt, and let stand for 30 minutes to draw out moisture.
- Rinse the eggplant thoroughly under cold water and pat dry.
- Cook 1 lb ziti pasta according to package directions until al dente. Drain and toss with 2 tbsp butter.
- While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Sauté 1 medium onion, chopped, and 2 cloves garlic, minced, until softened (about 5 minutes).
- Add the eggplant to the skillet and cook until tender, about 8-10 minutes.
- Stir in 1 (28 ounce) can crushed tomatoes, 1 (6 ounce) can tomato paste, 1 tsp salt, 1 tsp dried basil, 1/2 tsp dried oregano, and 1/4 tsp red pepper flakes (or more, to taste).
- Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
- Remove from heat and stir in 1/2 cup grated Parmesan cheese.
- In a medium bowl, combine 15 ounces ricotta cheese, 1 large egg, and 1/2 tsp salt.
- In a greased 9x13 inch baking dish, layer half of the cooked ziti, half of the tomato sauce mixture, half of the ricotta mixture, and half of 8 ounces shredded mozzarella cheese.
- Repeat layers with remaining ingredients.
- Bake for 45-50 minutes, or until the cheese is melted, bubbly, and golden brown.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
44g
Fat
97g
Carbs
26g
