Ziti Eggplant and Fontina Gratin
Indulge in the comforting layers of this Ziti Eggplant and Fontina Gratin, a baked Italian masterpiece that blends hearty pasta, tender seared eggplant, and melty Fontina cheese in a luscious marinara sauce. This irresistibly cheesy dish is elevated with fresh basil, golden breadcrumbs, and a hint of Parmesan for a finish that's both crispy and creamy. Perfect for family dinners or entertaining a crowd, this gratin delivers bold, comforting flavors while offering a vegetarian option that's both hearty and satisfying. Simple to prepare yet impressive to serve, this baked ziti gratin pairs beautifully with a crisp green salad or garlic bread for a complete Italian-inspired feast. Whether you're a pasta lover or an eggplant enthusiast, this recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 12 ounces Ziti pasta
- 1 large Eggplant
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 cups Marinara sauce
- 2 cups Fontina cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Fresh basil leaves, chopped
- 0.5 cups Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplant into 1/4-inch thick rounds. Sprinkle both sides with salt and let the slices rest for 15 minutes on a paper towel to draw out excess moisture. Pat them dry with another paper towel.
Bring a large pot of salted water to a boil and cook the ziti pasta until al dente, which is about 2 minutes less than the package instructions suggest. Drain and set aside.
In a large skillet over medium heat, heat 2 tablespoons of olive oil. Sear the eggplant slices in batches for 2-3 minutes per side, adding more olive oil as needed. Remove and set aside on a plate lined with paper towels.
Spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
Layer half of the cooked ziti on top of the marinara. Spread another 1 cup of marinara sauce over the pasta, and sprinkle half of the Fontina cheese, 1/4 cup of Parmesan cheese, and 1 tablespoon of basil on top.
Place a layer of eggplant slices over the cheese, slightly overlapping them.
Repeat the layering process with the remaining ziti, marinara sauce, Fontina cheese, Parmesan cheese, basil, and eggplant slices.
In a small bowl, mix the breadcrumbs with 1 tablespoon of olive oil. Sprinkle this mixture evenly on top of the final layer.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Let the gratin rest for 10 minutes before serving. Garnish with additional chopped basil, if desired.
Nutrition Facts
Calories |
2690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.1 g | 200% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 6469 mg | 281% | |
| Total Carbohydrate | 224.7 g | 82% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 50.5 g | ||
| Protein | 111.7 g | 223% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2253 mg | 173% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2280 mg | 49% | |
*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.
