Eggplant-Ziti Parmesan

Ingredients and Weight:

• 2 large eggplants (1 pound each)
• 1 pound dried ziti pasta
• 1 onion, chopped (1 cup)
• 2 cloves garlic, minced
• 28-ounce can crushed tomatoes
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound ricotta cheese
• 1 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese

Preparation Time:

45 minutes

Cooking Time:

1 hour

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Cut eggplants into 1/2-inch thick rounds. Place on a baking sheet and sprinkle with salt. Let stand for 30 minutes to remove excess moisture.
3. Meanwhile, cook pasta according to package directions.
4. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
5. Add garlic, tomatoes, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until sauce has thickened.
6. Dip eggplant slices in beaten egg, then dredge in bread crumbs.
7. Heat olive oil in a large skillet over medium heat. Fry eggplant slices until golden brown on both sides, about 3 minutes per side.
8. In a large casserole dish, spread 1/2 of the pasta. Top with 1/2 of the eggplant slices, 1/2 of the ricotta cheese, and 1/2 of the tomato sauce. Repeat layers.
9. Sprinkle with mozzarella and Parmesan cheeses.
10. Bake for 20 minutes, or until cheese is melted and bubbly.

Nutritional Information:

Per serving (1/8 of recipe):

• Calories: 450
• Fat: 20g
• Saturated fat: 10g
• Cholesterol: 70mg
• Sodium: 600mg
• Carbohydrates: 50g
• Dietary fiber: 5g
• Sugar: 10g
• Protein: 20g

Dish Characteristics:

• Rich and flavorful with a combination of textures from the tender eggplant, al dente pasta, creamy ricotta, and melted cheeses.
• Sweet and savory with a balance of tomato sauce's acidity and the sweetness from the eggplant.
• Appetizing appearance with golden-brown eggplant slices and melted mozzarella cheese on top.

User Comments:

• "This is the best eggplant parmesan I've ever had! The eggplant is perfectly cooked, and the flavors are amazing."
• "It's so easy to make, and it tastes like it came from a fancy restaurant."
• "My family loves this dish. It's a great way to get my kids to eat vegetables."

Special Precautions and Tips:

• To ensure even cooking, use eggplant slices of similar size and thickness.
• Season eggplant slices generously with salt to draw out excess moisture and prevent bitterness.
• Fry eggplant slices in shallow oil to prevent over-browning.
• If using breadcrumbs that contain spices or herbs, adjust seasonings in the tomato sauce accordingly.
• Let the dish rest for a few minutes before serving to allow the flavors to meld and the pasta to absorb the sauce.