Ziti al Mulignan (Baked Pasta with Eggplant)

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READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 190°C (375°F).
  • In a large pot, boil the water.
  • When it boils, add the salt and pasta.
  • Stir for thirty seconds.
  • Boil the pasta for eight minutes and drain.
  • Cut the eggplant into 1 cm cubes.
  • In a large bowl, using your hands, toss with the olive oil, garlic, and parmigiano cheese.
  • Add salt, pepper, and oregano and toss.
  • Grate the mozzarella.
  • Toss 2/3 of the mozzarella cheese with the eggplant mixture.
  • Reserve the other third.
  • Using a spoon, flick bits of the ricotta into the bowl.
  • Toss gently with your hands, using a folding technique- start at the bottom and fold it over the top so you don't spread the ricotta too much.
  • Oil a 23 cm (9 in) square pan.
  • When the pasta is cool enough to handle, add it to the bowl and toss quickly.
  • Spread the mixture in the baking pan.
  • Cover with the tomato sauce.
  • Bang the pan on the counter a few times to get everything to settle and the air bubbles out.
  • Cover with the remaining mozzarella.
  • Cover LOOSELY with a"tent" of tin foil- do not let the foil touch the food!
  • Bake for 35 minutes.
  • Remove the tin foil and bake for 10 minutes more.
  • Rest for 5 to 10 minutes before serving.
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