Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 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
- 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.
- 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.
Languages
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% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
