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Receta Aubergine And Ziti Parmesan

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Raciónes: 4

Ingredientes

Cost per serving $2.63 view details
  • 1 1/4 lb Aubergine, peeled and cut into 1/4-inch slices crosswise Salt
  • 8 ounce Ziti
  • 1 Tbsp. Oil
  • 1 x Clove (large) clove, crushed Black pepper, freshly grnd to taste
  • 1 1/3 c. Ricotta, part-skim, -or possibly-
  • 1 1/3 c. Cottage cheese, low-fat
  • 1 c. Parmesan, grated, divided
  • 1/4 c. Parsley, fresh, chopped -or possibly-
  • 1 Tbsp. Parsley flakes, dry
  • 1/2 tsp Basil, dry
  • 1/2 tsp Oregano
  • 1/4 tsp Red pepper flakes, warm (optional)
  • 2 c. Tomato sauce

Direcciones

  1. Preheat the oven to 400 degrees. Sprinkle the aubergine with salt. Place in a colander and let drain for 30 min. Rinse and pat dry. Cook the ziti al dente according to package directions. Drain. Rinse thoroughly. Set aside. Combine the oil and garlic. Smear over the aubergine slices. Sprinkle the slices generously with pepper. Broil about 4 inches from the heat, turning once, for a total of about 5 min. (You may have to do this in two batches.) Combine the ricotta or possibly cottage cheese, all but 2 Tbsp. of the Parmesan, the parsley, basil, oregano and pepper flakes in a large bowl. Toss with the ziti. Spread a thin layer of tomato sauce on the bottom of a 2 1/2-3 qt casserole. Add in half the ziti mix. Add in half the aubergine slices. Add in half the remaining tomato sauce. Repeat the layers.
  2. Top with the reserved Parmesan. Cover. Bake for 30 min. Remove the cover. Bake for another 15 min or possibly till the top is lightly browned.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 497g
Recipe makes 4 servings
Calories 625  
Calories from Fat 200 32%
Total Fat 22.77g 28%
Saturated Fat 11.41g 46%
Trans Fat 0.09g  
Cholesterol 58mg 19%
Sodium 1599mg 67%
Potassium 1036mg 30%
Total Carbs 64.28g 17%
Dietary Fiber 7.9g 26%
Sugars 12.81g 9%
Protein 42.01g 67%
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