Eggplant Ziti Lasagna

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 400ºF with a rack in the middle position.

Step 2

Bring a large pot of salted water to a boil. Add the ziti and cook until just before al-dente (check your package directions, and cook for 1-2 minutes less. It will continue to cook while baking). When done, drain in a colander, and toss with 2 tbsp olive oil to prevent sticking. Pour into a large casserole dish.

Step 3

While the pasta is boiling, heat 1 tbsp of the olive oil in a large skillet. Add the crushed garlic and let simmer over a low heat for about 1 minute, until just starting to show the slightest colour.

Step 4

Cook the eggplant over medium heat, until soft. Add the sauce, bring up to a simmer, and season to taste with salt and pepper. Stir in the water (this is to help the sauce from thickening up too much in the oven).P our the sauce over the pasta in the casserole dish. Toss well to ensure all the pasta has been well coated. Dollop the ricotta over the top of the pasta in heaping tablespoons. Use a spoon or spatula to slightly swirl the ricotta into the pasta. It's ok (good!) to leave big pockets of ricotta in some spots.

Step 5

Sxprinkle on the parmesan cheese, then top with the shredded mozzarella.B ake the pasta for about 30 minutes, until the sauce is bubbling and the cheese is nice and golden on top. Let sit for 15 to 20 minutes before serving.

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