| 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
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