| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Pasta, Vegetarian, Dairy, Main dish | 1 | servings |
INGREDIENTS
| 3 | oz | Ziti pasta; cooked al dente |
| 2 | Thick eggplant; (1/2") slices | |
| 2 | tb | Flour |
| 2 | tb | Oil |
| 1/4 | c | Ricotta cheese |
| 1 | tb | Grated parmesan or romano cheese |
| 1 | oz | Mozzarella cheese; shredded |
| 1/2 | c | Marinara sauce; divided |
| 2 | sl | Mozzarella cheese |
INSTRUCTIONS
Coat eggplant slices with flour. Sauté in oil until browned and tender. Drain and dice. Combine ziti, eggplant, ricotta, parmesan or romano, shredded mozzarella and 1/4 cup of marinara sauce. Spoon into lightly greased shallow individual Au Gratin dish. Bake at 325° for 15 minutes. Remove form oven. Top with rest of marinara sauce and sliced cheese. Broil, 4" from heat source until cheese is melted. Recipe by: R. Banghart Converted by MM_Buster v2.0l.
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