Baked Ziti With Eggplant And Ricotta Cheese Recipe

Ingredients for Baked Ziti With Eggplant And Ricotta Cheese

• 1 large eggplant (about 1.5 lbs), cubed
• 2 tsp salt
• Ziti Pasta
• 2 tbsp butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• Vegetable Oil
• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 1/2 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp red pepper flakes (or more, to taste)
• 1/2 cup grated Parmesan cheese
• 15 ounces ricotta cheese
• 1 large egg
• 8 ounces shredded mozzarella cheese

How to Make Baked Ziti With Eggplant And Ricotta Cheese

1. Preheat oven to 350°F (175°C).
2. 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.
3. Rinse the eggplant thoroughly under cold water and pat dry.
4. Cook 1 lb ziti pasta according to package directions until al dente. Drain and toss with 2 tbsp butter.
5. 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).
6. Add the eggplant to the skillet and cook until tender, about 8-10 minutes.
7. 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).
8. Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
9. Remove from heat and stir in 1/2 cup grated Parmesan cheese.
10. In a medium bowl, combine 15 ounces ricotta cheese, 1 large egg, and 1/2 tsp salt.
11. 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.
12. Repeat layers with remaining ingredients.
13. Bake for 45-50 minutes, or until the cheese is melted, bubbly, and golden brown.