Eggplant and ziti parmesan is a dish that combines the richness of Italian tradition with the unique flavor of eggplant, an ingredient highly valued in various cultures. Originating from Italy, the recipe uses ziti, a tubular pasta that in other Latin American countries may also be known as macaroni or tubes, adapting to local ingredients without losing its essence. This dish has transcended borders and has become popular in countries such as Mexico, Argentina, and Colombia, although each adds its personal touch to the preparation. The combination of cheeses, herbs, and tomato sauce gives the recipe a comforting and versatile flavor, ideal for sharing at family gatherings or special dinners.
How to Prepare Eggplant and Ziti Parmesan
Sprinkle the eggplant with salt.
Place the eggplant in a colander and let it drain for 30 minutes.
Rinse the eggplant and pat it dry.
Cook the ziti al dente according to the package instructions.
Drain and rinse the pasta, and set it aside.
Combine the oil and garlic, and spread the mixture on the eggplant slices.
Then generously sprinkle the slices with pepper.
Broil the eggplant slices about 4 inches from the heat, turning them once, for a total of approximately 5 minutes.
In a large bowl, combine the ricotta or cottage cheese, all the parmesan except for 2 tablespoons, the parsley, basil, oregano, and pepper flakes.
Mix the cheese mixture with the ziti.
On the bottom of a 2 to 3-quart casserole dish, spread a thin layer of tomato sauce, add half of the ziti mixture, then half of the eggplant slices, and then half of the remaining tomato sauce.
Repeat the layers of ziti, eggplant, and sauce.
Top with the 2 reserved tablespoons of parmesan.
Cover the casserole and bake it in a preheated oven at 400 degrees for 30 minutes.
Remove the lid and bake the casserole for another 15 minutes or until the top is lightly golden.
