Baked Ziti with Eggplant and Ricotta Cheese

It seems like every time I post a recipe, I end up with a craving. Two weeks ago, I posted my recipe for Eggplant Parmesan. Ever since, I’ve been craving eggplant. Rather than create a repeat performance of my Eggplant Parmesan, I decided to try something different. This time I added sauteed, diced eggplant to a fresh tomato sauce. Then, I double-layered pasta, the tomato sauce with eggplant, ricotta and mozzarella cheese for a mouthwatering baked ziti. This was so good, we, literally had to pry ourselves away from the kitchen table to keep from over-indulging. The eggplant and cheeses make this ziti casserole so satisfying, you won’t miss the meat. As if that isn’t temptation enough, this recipe is seriously simple to put together. This is just so ooey-gooey good, I’ve yet to figure out if this is Italian fare, or soul food!

 

Missing from picture: butter, eggplant

Chop onion and mince garlic.

Peel eggplant and cut into 1/2-inch cubes. Place eggplant cubes in colander.  Sprinkle with salt. You can be more generous with the salt, as the eggplant will not be sitting as long as with the eggplant parmesan. Let stand for 30 minutes. Rinse salt off the eggplant. Drain well and pat dry with paper towels.

 

There's the eggplant (but, butter still missing).

Preheat oven to 350° F.

Cook ziti in boiling salted water until tender; drain. Add butter and toss to coat.

In large skillet, over medium heat, saute eggplant, onion and garlic in oil until tender, 4 to 6 minutes. 

Stir in drained tomatoes, tomato paste, 1/2 teaspoon 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.

In small bowl, whisk egg. Blend in ricotta cheese and remaining 1/2 teaspoon salt.

In shallow 4-quart casserole, layer half each of cooked pasta, tomato mixture, ricotta cheese mixture and mozzarella cheese. 

Repeat layering with remaining ingredients. 

Cover with aluminum foil. Bake at 350° F. for 45 minutes. Remove cover and, if necessary, return to oven until mozzarella cheese is fully melted.

BAKED ZITI WITH EGGPLANT AND RICOTTA
Source: Slightly adapted from Food.com
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 pound eggplant, peeled and cut into 1/2-inch cubes
• Salt
• 1 pound penne pasta
• 2 Tablespoons butter
• 1 medium onion, chopped
• 1 to 2 teaspoons garlic, minced
• 1/4 cup vegetable oil
• 1 can (28-ounces) diced tomatoes, undrained  
• 1 can (6 -ounces) tomato paste
• 1 teaspoon salt, divided
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons dried basil leaves
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup Parmesan cheese
• 1 egg, beaten
• 1 container (15-ounces) ricotta cheese
• 3 cups shredded mozzarella cheese

             
DIRECTIONS:
1. Place eggplant cubes in colander, sprinkle generously with salt. Let stand for 30 minutes. Rinse and
    drain thoroughly. Pat dry, if necessary.
2. Preheat oven to 350° F.
3. Cook ziti in boiling salted water until tender; drain. Add butter and toss to coat.
4. In large skillet, over medium heat, cook eggplant, onion and garlic in oil until tender, 4 to 6 minutes.
    Stir in tomatoes and tomato paste, 1/2 teaspoon 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.
5. In small bowl, blend ricotta cheese, beaten egg and remaining 1/2 teaspoon salt.
6. In shallow 4-quart casserole, layer half each: cooked pasta, tomato mixture, ricotta cheese mixture
    and mozzarella cheese. Repeat layering with remaining ingredients. Cover with aluminum foil. Bake at
    350° for 45 minutes. Remove cover and return to oven, if necessary, to fully melt mozzarella topping.

Servings: 6
Preparation Time: 45 minutes
Cooking Time: 1 hour and 30 minutes