Eggplant (Aubergine) and Ziti Parmesan

Recipe by ashbury
READY IN: 1hr 45mins




  • Sprinkle the eggplant with salt. Place the eggplant in a colander, and let it drain for 30 minutes.
  • Rinse the eggplant, and pat it dry.
  • Cook the ziti al dente according to the package directions.
  • Drain and rinse the pasta, and set it aside. Combine the oil and garlic, and smear it on the eggplant slices.
  • Then sprinkle the slices generously with pepper.
  • Broil the eggplant slices about 4 inches from the heat, turning them once, for a total of about 5 minutes.
  • (You may have to do this in 2 batches.) In a large bowl, combine the ricotta or cottage cheese, all but 2 tablespoons of the parmesan, the parsley, basil, oregano, and pepper flakes.
  • Toss the cheese mixture with the ziti.
  • On the bottom of a 2-= to 3 quart casserole, spread a thin layer of tomato sauce, add half the ziti mixture, then half the eggplant slices, then half the remaining tomato sauce. Repeat the ziti, eggplant, and sauce layers.
  • Top with the reserved 2 tablespoons of parmesan.
  • Cover the casserole, and bake it in a preheated 400 degree oven for 30 minutes.
  • Remove the cover, and bake the casserole for another 15 minutes or until the top is lightly browned.
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