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Ingredientes
- 2 lb eggplant, peeled, cut into 1/2 inch slices
- Â Â salt
- 8 ounce ziti or possibly penne pasta
- 1 Tbsp. vegetable oil
- 2 x cloves crushed garlic
- 1 x onion lightly sauteed in butter until golden brown
- 1Â 1/3 c. MAGGIO ricotta cheese
- 1 c. MAGGIO grated parmesan cheese
- 1/2 c. parsley
- 1 tsp basil
- 1/2 tsp red pepper flakes
- 2 c. spaghetti sauce
Direcciones
- Makes 4 servings. Lightly sprinkle the sliced eggplant with salt on both
- sides. Lay slices in colander. Cover with paper towel and small weighted plate.
- Drain at least half hour until moisture is removed. Rinse slices and dry. Cook the pasta according to package. directions, drain and set aside. Coat the liquid removed eggplant slices with oil and garlic. Sprinkle with pepper to taste.
- Broil the eggplant slices in oven on both sides until lightly golden brown, about 5-6 min. Mix together ricotta cheese, 1/2 of the parmesan cheese, parsley, basil, pepper flakes, sauteed onion and cooked pasta. In a 2 qt casserole dish place a thin layer the tomato sauce, half of the pasta mix, then half of the eggplant slices then repeat again starting with tomato sauce layer.
- Sprinkle top with remaining 1/4 c. parmesan cheese. Cover and bake in preheated 400-degree oven for 30 min. Uncover and bake 15 min longer to brown top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 404g | |
| Recipe makes 4 servings | |
| Calories 409 | |
| Calories from Fat 72 | 18% |
| Total Fat 8.18g | 10% |
| Saturated Fat 1.4g | 6% |
| Trans Fat 0.09g | |
| Cholesterol 3mg | 1% |
| Sodium 537mg | 22% |
| Potassium 1033mg | 30% |
| Total Carbs 73.36g | 20% |
| Dietary Fiber 12.1g | 40% |
| Sugars 18.28g | 12% |
| Protein 12.03g | 19% |
