Baked Ziti With Eggplant and Ricotta Cheese

Total Time
1hr 30mins
Prep 45 mins
Cook 45 mins

Layers of pasta, eggplant cooked in a fresh tomato sauce and cheese is wonderful comfort food

Ingredients Nutrition


  1. Place eggplant cubes in colander, sprinkle generously with salt. Let stand for 30 minutes. Rinse and drain thoroughly.
  2. Cook ziti in large amounts of boiling salted water until tender; drain. Add butter and toss to coat.
  3. In large skillet, cook eggplant, onion and garlic in oil until tender. Stir in tomatoes and tomato paste, 1/2 tsp salt, basil, oregano and red pepper flakes. Bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. Remove from heat and stir in parmesan cheese.
  4. In small bowl, blend ricotta cheese, egg and remaining 1/2 tsp salt.
  5. In shallow three quart (3mL) casserole, layer half each: cooked pasta, tomato mixture, ricotta cheese mixture and mozzarella cheese. Repeat layering with remaining ingredients. Bake at 350 for 45 minutes or until cheese melts.
Most Helpful

Soooooo goooooood!! Made it in 2 8" pans for OMAC. Freezes like a charm. My eggplant hating husband has been requesting this one over and over again. Definitely a keeper!

Aubergine910 July 20, 2009