Preheat oven to 400. In a pot of boiling, salted water, cook the pasta until al dente. Drain.
Meanwhile, on a file lined baking sheet, rub the eggplant with 3 tbsp olive oil. Season with salt and pepper. Broil, turning once, until browned, about 7 minutes.
In a saucepan, heat the remaining 1 tbsp olive oil over medium heat. Add the garlic and cook, stirring, for about 3 minutes. Add the marinara.
Spread 1/4 of the sauce on the bottom of an 8x10 inch casserole dish. Layer with half of the pasta. Top with 1/3 each of the mozzarella and parmesan. Repeat the layering, starting with more sauce. Layer on the eggplant and press firmly to pack down. Dollop the remaining sauce on top. Sprinkle with the remaining mozzarella and parmesan. Bake until the cheese is browned and the sauce is bubbling, about 30 minutes.
Originally Submitted
8/30/2013
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