Eggplant-Ziti Parmesan

Name: Eggplant-Ziti Parmesan
Prep time: 8 h 45 min
Cook time: 8 h 45 min
Total time: 8 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 medium eggplant, peeled and thinly sliced; 2 eggs, beaten; 118 milliliters grated Pecorino Romano cheese; 425 grams ricotta cheese; 1 pinch salt and pepper to taste; 454 grams mozzarella cheese, shredded; 454 grams package dry ziti pasta

Eggplant-Ziti Parmesan might be just the main course you are searching for. This recipe makes 8 servings with 527 calories, 30g of protein, and 23g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of ziti pasta, eggs, ricotta cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 8 hours and 45 minutes.

Instructions

Place the eggplant slices in a bowl, and sprinkle with salt.

Ingredients you will need

Eggplant

Salt

Equipment you will use

Bowl

Let drain over a bowl in the refrigerator for at least an hour. I like to do this overnight.

Equipment you will use

Bowl

Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Oven

Pot

Add ziti pasta, and cook for about 6 minutes, or until almost tender. It will cook the rest of the way in the oven.

Ingredients you will need

Ziti

Equipment you will use

Oven

Drain.

Mix together the ricotta cheese and eggs in a small bowl. Stir in half of the mozzarella cheese and Pecorino Romano cheese.

Ingredients you will need

Pecorino Romano

Mozzarella

Ricotta Cheese

Egg

Equipment you will use

Bowl

Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish. Arrange layers of eggplant, cheese, ziti pasta, and more sauce all the way to the top of the pan. Top with remaining mozzarella cheese.

Ingredients you will need

Mozzarella

Ziti

Eggplant

Cheese