Eggplant-ziti Parmesan

Ingredients

• Servings: 8
• 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
• 1/2 cup grated pecorino romano cheese
• 1 (26 ounce) jar spaghetti sauce, or your favorite recipe
• 1 pinch salt and pepper to taste

Recipe

Cook Time: 45 mins Ready Time: 8 hrs 45 mins


• 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.