Eggplant and Ziti Parmesan Bake Recipe
This eggplant and ziti parmesan recipe is a cozy baked pasta dish layered with tomato sauce, a light ricotta-cottage cheese mix, and a parmesan topping. You’ll salt the eggplant to release moisture, simmer the sauce with herbs, then bake until the top turns golden. Ingredients and how to make it are below.
Ingredients
Ingredients
Step-by-Step Method
Salt the eggplant
Cut the eggplant into slices or cubes. Sprinkle with salt, set in a colander, and let it sit for about 20 minutes. Pat dry so the bake doesn’t turn watery.
Preheat and cook the pasta
Preheat the oven to 375°F (190°C). Boil the ziti in salted water until just al dente, then drain and set aside.
Season the tomato sauce
Warm the tomato sauce in a saucepan. Stir in garlic, black pepper, dried basil, oregano, and red pepper flakes. Simmer 5–10 minutes to bring the flavors together.
Mix the cheeses
In a bowl, combine ricotta, cottage cheese, fresh parsley, and dried parsley. If it feels too thick, loosen it with 1–2 tablespoons of water.
Build the first layer
Spread a thin layer of tomato sauce on the bottom of a baking dish. Add half the eggplant, then half the pasta. Dollop on half the cheese mixture and sprinkle with some parmesan.
Finish layering
Add the remaining eggplant, pasta, and the rest of the sauce. Top with the remaining parmesan, spreading it out evenly.
Bake until bubbly
Bake for 30–40 minutes, until the edges are bubbling and the top is lightly browned. If it browns too fast, tent loosely with foil.
Rest and serve
Let it rest for 10 minutes so it slices neatly. Serve warm, and add a little extra parsley if you like.