Eggplant-Ziti Parmesan Recipe

Recipesfull introduces to you: Italian Recipes. (Eggplant-Ziti Parmesan Recipe). I come from a big Italian family, my mom made this all the time. Very delicious and very hardy. A great anytime meal. The secret to good eggplant is to peel and drain it, so it's not soggy. Serve with crusty italian bread, and a tossed salad, and you have a hearty meal. It seems like a lot of work but it's not. I hope you enjoy your meal.

Brief

Cook: 45 mins

Additional: 8hrs

Total: 8hrs45 mins

Servings: 8

Yield: 8 servings

Eggplant-Ziti Parmesan Recipe

Ingredients

1 medium eggplant

peeled and thinly sliced

1 (16 ounce) package dry ziti pasta

1 (15 ounce) container ricotta cheese

2 eggs

beaten

1 pound mozzarella cheese

shredded

½ cup grated Pecorino Romano cheese

1 (26 ounce) jar spaghetti sauce

or your favorite recipe

1 pinch salt and pepper to taste

Piadina Romagnola (Italian Flat Bread)

World Cuisine

Directions

Step 1

Place the eggplant slices in a bowl and sprinkle with salt. Let drain over a bowl in the refrigerator for at least an hour. I like to do this overnight.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook for about 6 minutes or until almost tender. It will cook the rest of the way in the oven. Drain. Mix together the ricotta cheese and eggs in a small bowl. Stir in half of the mozzarella cheese and Pecorino Romano cheese.

Step 3

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.

Step 4

Bake for 45 minutes in the preheated oven until heated through and cheese is lightly browned.

Nutritional Information

Eggplant-Ziti Parmesan Recipe

Servings Per Recipe:8

Calories: 570.4

% Daily Value *

Protein: 33.5g 67%

Carbohydrates: 63.5g 21%

Dietary Fiber: 6.5g 26%

Sugars: 12.1g

Fat: 19.9g 31%

Saturated Fat: 10.8g 54%

Cholesterol: 108.9mg 36%

Vitamin A Iu: 1009.9IU 20%

Niacin Equivalents: 14.7mg 113%

Vitamin B6: 0.4mg 23%

Vitamin C: 3.3mg 6%

Folate: 179.8mcg 45%

Calcium: 712.5mg 71%

Iron: 3.3mg 19%

Magnesium: 84.4mg 30%

Potassium: 709mg 20%

Sodium: 902.5mg 36%

Thiamin: 0.1mg 12%

Calories From Fat: 179.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.