Eggplant And Ziti Parmesan

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Casserole	4	Servings

INGREDIENTS

1 1/4	lb	Eggplant, peeled and cut
		into 1/4-inch slices
		crosswise
		Salt
8	oz	Ziti
1	T	Oil
1		Clove, large clove crushed
		Black pepper, freshly ground
		to taste
1 1/3	c	Ricotta, part-skim -or-
1 1/3	c	Cottage cheese, low-fat
1	c	Parmesan, grated divided
1/4	c	Parsley, fresh minced -or-
1	T	Parsley flakes, dried
1/2	t	Basil, dried
1/2	t	Oregano
1/4	t	Red pepper flakes, hot
		optional
2	c	Tomato sauce

INSTRUCTIONS

From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>  Date: Mon, 24 Jun 1996
09:57:38 -0800 Preheat the oven to 400 degrees.  Sprinkle the eggplant
with salt.  Place in a colander and let drain  for 30 minutes. Rinse
and pat dry. Cook the ziti al dente according  to package directions.
Drain. Rinse thoroughly. Set aside. Combine  the oil and garlic. Smear
over the eggplant slices. Sprinkle the  slices generously with pepper.
Broil about 4 inches from the heat,  turning once, for a total of about
5 minutes. (You may have to do  this in two batches.) Combine the
ricotta or cottage cheese, all but  2 tablespoons of the Parmesan, the
parsley, basil, oregano and pepper  flakes in a large bowl. Toss with
the ziti. Spread a thin layer of  tomato sauce on the bottom of a 2
1/2-3 quart casserole. Add half the  ziti mixture. Add half the
eggplant slices. Add half the remaining  tomato sauce. Repeat the
layers. Top with the reserved Parmesan.  Cover. Bake for 30 minutes.
Remove the cover. Bake for another 15  minutes or until the top is
lightly browned.  EAT-L Digest 24 June 1996  From the EAT-L recipe
list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 584 Calories From Fat: 170 Total Fat: 19.3g Cholesterol: 50.4mg Sodium: 1515.4mg Potassium: 1056.6mg Carbohydrates: 65.2g Fiber: 7.8g Sugar: 12.8g Protein: 38.8g