Eggplant Aubergine and Ziti Parmesan
Discover the ultimate comfort dish with this Eggplant Aubergine and Ziti Parmesan recipe! Combining tender roasted eggplant slices with perfectly cooked ziti pasta, this baked casserole is layered with rich marinara sauce, creamy ricotta, and an irresistible blend of mozzarella and Parmesan cheeses. Infused with Italian herbs like dried oregano and fresh basil, this recipe offers bold, savory flavors in every bite. Ideal for a cozy family dinner or a crowd-pleasing potluck dish, this hearty vegetarian meal is easy to prepare and packed with wholesome ingredients. With a golden, bubbly cheese topping, it’s a guaranteed showstopper that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 pieces Eggplants (medium)
- 12 ounces Ziti pasta
- 4 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoons Black pepper
- 3 cups Marinara sauce
- 2 cups Mozzarella cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 1 cup Ricotta cheese
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh basil leaves (chopped, optional)
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants into 1/4-inch thick rounds and lay them on a baking sheet. Lightly sprinkle with salt on both sides and let them sit for 15 minutes to draw out excess moisture. Pat them dry with paper towels.
Brush both sides of the eggplant slices with 2 tablespoons of olive oil, then season with a pinch of salt and black pepper. Roast the eggplant slices in the oven for 20 minutes, flipping them halfway through cooking, until golden and tender.
While the eggplants are roasting, bring a large pot of salted water to a boil and cook the ziti pasta according to the package instructions until al dente. Drain and set aside.
Reduce the oven temperature to 375°F (190°C).
In a 9x13-inch baking dish, spread 1/2 cup of marinara sauce evenly over the bottom.
Layer half of the roasted eggplant slices over the sauce, then spread half of the ziti pasta on top.
Dollop half of the ricotta cheese over the pasta, then sprinkle 1 cup of shredded mozzarella and 1/2 cup of grated Parmesan over the top.
Pour 1 to 1 1/2 cups of marinara sauce over this layer, and sprinkle half of the dried oregano and fresh basil, if using.
Repeat the layers with the remaining eggplant slices, ziti, ricotta, 1 more cup of mozzarella, 1/2 cup of Parmesan, and the remaining marinara sauce. Top with a final sprinkle of oregano.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake uncovered for another 10-15 minutes, or until the cheese is bubbly and lightly golden.
Remove the dish from the oven and let it rest for 10 minutes before serving.
Garnish with additional fresh basil if desired and serve warm.
Nutrition Facts
Calories |
4132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.3 g | 276% | |
| Saturated Fat | 97.5 g | 488% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 10901 mg | 474% | |
| Total Carbohydrate | 345.4 g | 126% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 46.3 g | ||
| Protein | 220.4 g | 441% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4966 mg | 382% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1944 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
