Eggplant Aubergine and Ziti Parmesan

Discover the ultimate comfort dish with this Eggplant Aubergine and Ziti Parmesan recipe! Combining tender roasted eggplant slices with perfectly cooked ziti pasta, this baked casserole is layered with rich marinara sauce, creamy ricotta, and an irresistible blend of mozzarella and Parmesan cheeses. Infused with Italian herbs like dried oregano and fresh basil, this recipe offers bold, savory flavors in every bite. Ideal for a cozy family dinner or a crowd-pleasing potluck dish, this hearty vegetarian meal is easy to prepare and packed with wholesome ingredients. With a golden, bubbly cheese topping, it’s a guaranteed showstopper that will have everyone coming back for seconds.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 pieces Eggplants (medium)
• 12 ounces Ziti pasta
• 4 tablespoons Olive oil
• 2 teaspoons Salt
• 1 teaspoons Black pepper
• 3 cups Marinara sauce
• 2 cups Mozzarella cheese (shredded)
• 1 cup Parmesan cheese (grated)
• 1 cup Ricotta cheese
• 1 teaspoon Dried oregano
• 2 tablespoons Fresh basil leaves (chopped, optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the eggplants into 1/4-inch thick rounds and lay them on a baking sheet. Lightly sprinkle with salt on both sides and let them sit for 15 minutes to draw out excess moisture. Pat them dry with paper towels.

Step 3

Brush both sides of the eggplant slices with 2 tablespoons of olive oil, then season with a pinch of salt and black pepper. Roast the eggplant slices in the oven for 20 minutes, flipping them halfway through cooking, until golden and tender.

Step 4

While the eggplants are roasting, bring a large pot of salted water to a boil and cook the ziti pasta according to the package instructions until al dente. Drain and set aside.

Step 5

Reduce the oven temperature to 375°F (190°C).

Step 6

In a 9x13-inch baking dish, spread 1/2 cup of marinara sauce evenly over the bottom.

Step 7

Layer half of the roasted eggplant slices over the sauce, then spread half of the ziti pasta on top.

Step 8

Dollop half of the ricotta cheese over the pasta, then sprinkle 1 cup of shredded mozzarella and 1/2 cup of grated Parmesan over the top.

Step 9

Pour 1 to 1 1/2 cups of marinara sauce over this layer, and sprinkle half of the dried oregano and fresh basil, if using.

Step 10

Repeat the layers with the remaining eggplant slices, ziti, ricotta, 1 more cup of mozzarella, 1/2 cup of Parmesan, and the remaining marinara sauce. Top with a final sprinkle of oregano.

Step 11

Cover the baking dish with aluminum foil and bake for 20 minutes.

Step 12

Remove the foil and bake uncovered for another 10-15 minutes, or until the cheese is bubbly and lightly golden.

Step 13

Remove the dish from the oven and let it rest for 10 minutes before serving.

Step 14

Garnish with additional fresh basil if desired and serve warm.

Nutrition Facts

Serving size	(2444.3g)

Amount per serving	% Daily Value*
Calories	4131.7

Total Fat 215.3g	0%
Saturated Fat 97.5g	0%
Polyunsaturated Fat 5.3g
Cholesterol 517.3mg	0%
Sodium 10901.2mg	0%
Total Carbohydrate 345.4g	0%
Dietary Fiber 38.6g	0%
Total Sugars 46.3g
Protein 220.4g	0%

Vitamin D 0IU	0%
Calcium 4966.1mg	0%
Iron 17.9mg	0%
Potassium 1943.8mg	0%

*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.

Source of Calories

Fat: 46.1%

Protein: 21.0%

Carbs: 32.9%