Three Cheese Baked Ziti with Eggplant

Rating: 5
Prep Time: 30 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 40 minutes
Yield: 8 servings
Classic Italian-American baked ziti with roasted eggplant, spicy red pepper sauce and oodles of melted, gooey cheese including ricotta, mozzarella and parmesan.
Ingredients

  • 2 firm eggplants, about 1 + 1/2 pounds each
  • coarse salt
  • 6 - 7 tablespoons extra-virgin olive oil
  • 1 small yellow onion, diced
  • 4 cloves minced garlic
  • 28 ounce can crushed tomatoes, (I like San Marzano)
  • 12 ounces ziti (I like Barilla whole-grain)
  • 1 heaping teaspoon Italian seasoning, crushed between fingertips
  • 1 heaping tablespoon chopped fresh parsley
  • 1 teaspoon crushed red pepper flakes, optional
  • fresh black pepper
  • 3 cups whole milk ricotta cheese
  • 1/3 cup freshly grated Parmesan cheese
  • 3 cups fresh shredded mozzarella cheese
  • butter, for greasing pan

Instructions
  1. Trim off stems, peel the eggplant and cut into 1-inch cubes. Toss them with 1 tablespoon coarse salt in a large colander and let them drain over a bowl for 1 hour. After an hour use paper towels to dry them - blot excess water and salt off them.
  2. Preheat the oven to 400 degrees F. Generously grease a large baking sheet and toss the eggplant with 3-4 tablespoons of oil. Spread out evenly and bake until browned, carefully tossing halfway through about 25-35 minutes.
  3. In a large sauce pan over medium-low heat 2 tablespoons oil; saute onion until tender and translucent add garlic and saute until fragrant. Add tomatoes, Italian seasoning, parsley and red pepper flakes. Season to taste with salt and pepper. Bring to a simmer and cook 30 minutes, stirring often and reseasoning if needed.
  4. In a medium bowl stir the ricotta cheese with 1/2 cup of the mozzarella and the parmesan cheese.
  5. Cook the ziti to a minute under al dente according to package directions in plenty of salted water. Drain and add to a large mixing bowl. Toss with sauce, eggplant and 1 cup of the ricotta cheese.
  6. Generously grease a 9 x 13 casserole pan. Place 1/2 of the pasta evenly over the bottom of the pan. Dollop 1/2 of the remaining ricotta cheese by the spoonfuls over top then sprinkle with half the mozzarella. Repeat: spread the rest of the pasta evenly over top, dollop with the remaining ricotta and sprinkle with mozzarella.
  7. Bake 30-35 minutes until hot in the middle and lightly golden on top. Let set 5 minutes before serving.