Oct 5, 2010
Cooking Time: 1 hr
8 ounces ziti pasta
1 medium-sized eggplant, peeled and thinly sliced
1 (28-ounce) jar spaghetti sauce, divided
2 cups (8 ounces) shredded mozzarella cheese, divided
1/3 cup grated Parmesan cheese, divided
Cook the ziti according to the package directions and drain.
In a large skillet, heat 1/4 inch oil over medium heat until hot but not smoking. Cook the eggplant, a few slices at a time, until well browned on each side, adding more oil as needed. Drain the eggplant on a paper towel-lined platter and cover to keep warm.
Reserve 1 cup of the spaghetti sauce; combine the remaining sauce with the cooked ziti. Preheat the oven to 400°F.
In a 9" x 13" baking dish that has been coated with nonstick cooking spray, layer half the ziti mixture, 3/4 cup mozzarella cheese, half the eggplant, and 2 tablespoons Parmesan cheese; repeat the layers. Top with the reserved cup of spaghetti sauce, the remaining 1/2 cup mozzarella, and the remaining Parmesan cheese.
Bake, uncovered, for 30 minutes, or until heated through.
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