Eggplant Ziti Parmesan Recipe (Baked Pasta)
Eggplant ziti parmesan recipe prepared with eggplant, tomato sauce and cheeses; It is a satisfying pasta dish cooked in layers in the oven. In this recipe, the eggplants are salted and released, combined with the sauce and fried with parmesan. Ingredients and how-to steps are below.
Ingredients
1. Ingredients
2. Cheese mixture and topping
Step-by-Step Method
Prepare the eggplant
Cut the eggplants into rings or cubes. Sprinkle salt on it, put it in a strainer and let it sit for 20 minutes; Dry the remaining water with a paper towel.
Preheat the oven and boil the pasta
Preheat the oven to 190°C. Boil the ziti pasta in salted boiling water until it remains firm according to the package, drain and set aside.
Season the sauce to taste
Put the tomato sauce in a pot. Add the garlic, black pepper, dried basil, thyme and red pepper flakes. Boil gently over low heat for 5–10 minutes to combine the flavors.
Prepare the cheese mixture
Mix ricotta, curd cheese, fresh parsley and dried parsley in a bowl. If the mixture is too thick, you can add 1–2 tablespoons of water and dilute it.
Arrange in layers
Spread a thin layer of tomato sauce on the bottom of the baking dish. Place half of the eggplants and add half of the pasta on top. Distribute half of the cheese mixture with a spoon and sprinkle with some parmesan.
Complete the second layer
Add remaining eggplant, pasta and tomato sauce. Sprinkle remaining Parmesan cheese on top; Make sure it is distributed evenly everywhere.
Bake in the oven
Place the bowl in the oven and bake for 30–40 minutes, until the top is golden brown and the edges are lightly bubbling. If it browns too quickly, cover loosely with foil.
Let it rest and serve
Remove from oven, let rest for 10 minutes. Slice and serve hot; Sprinkle extra parsley on top if desired.