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.
Ingredients
- medium eggplant, peeled and: 1 piece (sliced)
- dry ziti pasta: 1 pack (16 ounce pack)
- ricotta cheese: 1 container (15 ounce container)
- eggs: 2 piece (beaten)
- mozzarella cheese: 1 pound (shredded)
- Pecorino Romano cheese: 0.5 cup (grated)
- spaghetti sauce, or your favorite recipe: 1 jar (26 ounce jar)
- pinch salt and pepper: 1 piece (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Bake for 45 minutes in the preheated oven, until heated through and cheese is lightly browned.
