After a long day in the sun, we were eager to whip up something quick for dinner that our whole family would love. We had eggplant to use up, which made us think of this dish!
This dish is so great because it can be easily prepped in advance, and thrown in the oven for as little as 20 minutes when you’re ready to eat!
If you love baked cheesy pasta, please keep reading to see the recipe and instructions below for this twist on a classic baked ziti!
Ingredients:
-Olive Oil
-Salt
-Pepper
-2 cloves of garlic (and garlic powder)
-1 can crushed tomatoes
-1 small onion
-Basil
-1 lb. Ziti pasta
-Eggplant (one medium sized, or two small)
-Mozzarella
-Pecorino Romano
-Red pepper flakes
Instructions:
1. Preheat oven to 375°. Bring a big pot of water to boil, salt and add ziti, cook until al dente. Reserve 1 1/2 cup pasta water. Strain pasta and set aside.
2. Heat a couple tablespoons of olive oil in a medium skillet over medium heat. Dice eggplant (with skin) and put in skillet. Add salt, pepper and garlic powder and toss. Keep moving around until it softens and develops a golden brown color. Take off heat and set aside.
3. In another large skillet heat a couple of tablespoons of olive oil. Add half an onion (finely chopped), and two cloves of garlic (finely chopped). Stir and cook until onion becomes translucent. Add one 28 oz. can of crushed tomatoes. Add salt, pepper, and basil to taste. Add the pasta water slowly, to create a smooth sauce. Simmer until satisfied (about 15-20 minutes). *This is where you can add some crushed red pepper flakes if you prefer a sauce with a subtle kick!
4. In a large bowl mix cooked pasta, eggplant and sauce until it’s evenly coated. Fold in 1 1/2 cups of mozzarella and 3/4 of a cup of Pecorino Romano.
5. Pour mixed pasta into a greased casserole dish. Top with 1/2 cup mozzarella and a sprinkle of Pecorino (really however much you want for a cheesy topping!) Bake for 20-25 minutes until sauce is bubbling and cheese is fully melted.
6. Serve and enjoy!!
Please see below for additional photos of the steps to create this baked ziti with eggplant.
Eggplant starting to get the golden brown color we love!
Keep cooking those onions and garlic until they are translucent. Don’t forget to keep them moving around the olive oil to avoid burning the garlic!
Making your own quick sauce for this dish is well worth it in the end. It makes all the difference!
Best part! Mixing everything together! (Our pasta was still warm here so you can see the mozzarella starting to melt)
Top it off.
Serving hot is crucial!
Plate & enjoy!!
Let us know in the comments below if you tried and loved this recipe as much as our family did!
allinaandmarreana.com 