Ingredients for Ziti Eggplant And Fontina Gratin
- 7 tablespoons olive oil
- 1 large eggplant (about 1.5 lbs)
- 2 teaspoons salt
- Garlic Cloves
- Fresh Parsley
- Fresh Ground Black Pepper
- Crushed Red Pepper Flakes
- Ziti Pasta
- Fontina
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How to Make Ziti Eggplant And Fontina Gratin
- Dice 1 large eggplant (about 1.5 lbs) and place in a colander. Sprinkle generously with 2 teaspoons of salt. Let it sit and drain for 20-25 minutes.
- Rinse the eggplant thoroughly under cold water to remove excess salt.
- Heat 4 tablespoons olive oil and a pinch of red pepper flakes in a large nonstick skillet over medium-high heat.
- Add the eggplant and ¾ teaspoon salt. Cook, stirring frequently, until softened (10-15 minutes).
- Stir in 2 cloves minced garlic, ¼ cup chopped fresh parsley, and ¼ teaspoon black pepper. Cook for 3 minutes more.
- Preheat your broiler.
- Cook 1 pound ziti pasta in a large pot of boiling salted water until al dente (about 10-15 minutes). Drain well.
- In a large bowl, toss the cooked pasta with the eggplant mixture, 3 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Stir in 8 ounces shredded Fontina cheese.
- Transfer the pasta mixture to a shallow baking dish.
- Broil for 2-3 minutes, or until the cheese is melted and golden brown.
- Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
22g
Fat
72g
Carbs
24g
