| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Swiss |
|
1 |
servings |
INGREDIENTS
| 1 |
md |
Size eggplant |
| 1/2 |
c |
Oil |
| 1 |
pk |
Ziti |
| 8 |
oz |
Ricotta cheese |
| 1 |
|
Jar marinara sauce |
| 3 |
oz |
Grated cheese |
|
|
Garlic powder |
|
|
Oregano |
INSTRUCTIONS
Source: Amit Cookery
1. Preheat oven to 425. Peel eggplant and cut crosswise into thin slices.
Dredge each slice with flour and brown on both sides in hot oil.
2. Cook ziti 6 minutes according to package directions. Drain and return to
pot. Blend in ricotta cheese, half of the sauce, half of the grated cheese.
Season with garlic powder and oregano.
3. Cover the bottom of a baking dish with part of the ziti mixture and top
it with a layer of eggplant. Add alternating layers of remaining ziti and
eggplant until both are used.
4. Pour remaining half of the sauce over the top, and sprinkle with
remaining half of grated cheese.
5. Bake for about 20 minutes, or until brown and crispy.
I've made this numerous times and it's always a hit. Usually substitute the
lb. container of low fat cottage cheese for the ricotta and use more of the
grated cheese, either Swiss, mozzarella or muenster.
Posted to JEWISH-FOOD digest by HKS94@aol.com on Feb 8, 1999, converted by
MM_Buster v2.0l.
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