Ingredients
8
8 servings
- •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
- •0.5 cup grated Pecorino Romano cheese
- •1 (26 ounce) jar spaghetti sauce, or your favorite recipe
- •1 pinch salt and pepper to taste
Instructions
- 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.
- 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.
- 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.
- Bake for 45 minutes in the preheated oven, until heated through and cheese is lightly browned.
Nutritional Facts
Per 8 servings
- Calories: 570
- Carbohydrate: 64g
- Fat: 20g
- Fiber: 7g
- Protein: 34g
- Sugar: 12g
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