Eggplant Ziti Parmesan: A Delicious Twist on a Classic
Eggplant Parmesan is a beloved comfort food, and Ziti Parmesan is equally cherished. This recipe combines the best of both worlds, creating a hearty and satisfying Eggplant Ziti Parmesan that’s perfect for family dinners, potlucks, or any occasion where you want to impress. It’s a layered dish featuring tender eggplant slices, perfectly cooked ziti pasta, rich tomato sauce, and a generous blanket of melted mozzarella and parmesan cheese. This recipe provides detailed instructions for each step, ensuring a delicious and successful outcome every time.
## Why You’ll Love This Eggplant Ziti Parmesan
* **Classic Comfort Food Fusion:** It brings together two favorite Italian-American dishes into one cohesive and delicious creation.
* **Satisfying and Hearty:** This dish is incredibly filling and satisfying, making it perfect for a crowd.
* **Customizable:** You can easily adapt the recipe to your liking by adding different vegetables, meats, or cheeses.
* **Great for Meal Prep:** It reheats beautifully, making it a great option for meal prepping.
* **Impressive but Easy:** While it looks impressive, the recipe is surprisingly easy to follow with detailed instructions.
## Ingredients You’ll Need
### For the Eggplant
* 2 large eggplants, peeled and sliced into ½-inch thick rounds
* 1 teaspoon salt, plus more for seasoning
* ½ cup all-purpose flour
* 2 large eggs, beaten
* 1 cup breadcrumbs (Italian seasoned or plain), divided
* ½ cup grated Parmesan cheese
* ½ cup olive oil, for frying
### For the Ziti and Sauce
* 1 pound ziti pasta
* 1 (28-ounce) can crushed tomatoes
* 1 (15-ounce) can tomato sauce
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* ½ teaspoon garlic powder
* ½ teaspoon onion powder
* ½ teaspoon red pepper flakes (optional)
* 1 tablespoon olive oil
* 2 cloves garlic, minced
* Salt and pepper to taste
### For the Cheese Layer
* 15 ounces ricotta cheese
* 1 large egg
* ¼ cup chopped fresh parsley
* ½ teaspoon salt
* ¼ teaspoon black pepper
* 2 cups shredded mozzarella cheese
* ½ cup grated Parmesan cheese
## Equipment You’ll Need
* Large skillet
* Large pot
* 9×13 inch baking dish
* Mixing bowls
* Colander
* Slotted spoon or spatula
## Step-by-Step Instructions
### Step 1: Prepare the Eggplant
1. **Salt the Eggplant:** Place the eggplant slices in a colander and sprinkle them with 1 teaspoon of salt. This will help draw out excess moisture and prevent them from becoming soggy when fried. Let them sit for at least 30 minutes, or up to an hour. The salt draws out the bitter flavor and excess liquid from the eggplant. This step is crucial for achieving the right texture.
2. **Rinse and Dry:** After 30 minutes, rinse the eggplant slices thoroughly under cold water to remove the salt. Pat them dry with paper towels. Make sure they are as dry as possible for better breading.
3. **Prepare the Breading Station:** Set up three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, beat the eggs. In the third dish, combine the breadcrumbs and ½ cup of grated Parmesan cheese. These dishes form your breading assembly line.
4. **Bread the Eggplant:** Dredge each eggplant slice in the flour, shaking off any excess. Dip it into the beaten egg, ensuring it’s fully coated. Then, dredge it in the breadcrumb mixture, pressing gently to help the crumbs adhere. Evenly coat each slice to guarantee crispy perfection.
### Step 2: Fry the Eggplant
1. **Heat the Oil:** Heat ½ cup of olive oil in a large skillet over medium heat. The oil should be hot enough to sizzle gently when you add the eggplant. Don’t overcrowd the pan; work in batches to maintain a consistent temperature.
2. **Fry the Eggplant:** Carefully place the breaded eggplant slices in the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes per side, or until golden brown and tender. Keep a close watch to avoid burning. The golden brown color indicates that the eggplant is perfectly fried.
3. **Drain the Eggplant:** Remove the fried eggplant slices from the skillet with a slotted spoon or spatula and place them on a paper towel-lined plate to drain excess oil. This ensures that your Eggplant Ziti Parmesan isn’t overly greasy.
### Step 3: Cook the Ziti
1. **Cook the Pasta:** While the eggplant is frying, cook the ziti pasta according to the package directions until al dente. Al dente pasta will hold its shape better during baking. Don’t overcook the pasta!
2. **Drain the Pasta:** Drain the cooked pasta in a colander and set aside. Ensure all water is drained for the best result.
### Step 4: Prepare the Tomato Sauce
1. **Sauté the Garlic:** In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, or it will taste bitter.
2. **Add the Tomato Sauce and Seasonings:** Add the crushed tomatoes, tomato sauce, dried oregano, dried basil, garlic powder, onion powder, and red pepper flakes (if using) to the saucepan. Season with salt and pepper to taste. Stir well to combine. The herbs and spices are the backbone of the rich sauce.
3. **Simmer the Sauce:** Bring the sauce to a simmer, then reduce the heat and let it simmer for at least 15 minutes, stirring occasionally. Simmering allows the flavors to meld and deepen. Longer simmering will enhance the flavor even more.
### Step 5: Prepare the Ricotta Cheese Mixture
1. **Combine the Ingredients:** In a medium mixing bowl, combine the ricotta cheese, egg, chopped fresh parsley, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Mix well until everything is evenly combined. This ricotta mixture creates a creamy layer that complements the other ingredients.
### Step 6: Assemble the Eggplant Ziti Parmesan
1. **Preheat the Oven:** Preheat your oven to 375°F (190°C). Ensuring the oven is properly heated is important for even baking.
2. **Layer the Ingredients:** Spread a thin layer of tomato sauce on the bottom of a 9×13 inch baking dish. This prevents the pasta from sticking and adds flavor to the base of the dish. Arrange a layer of fried eggplant slices over the sauce, overlapping slightly if necessary. Next, spread half of the ricotta cheese mixture evenly over the eggplant. Then, add half of the cooked ziti pasta. Sprinkle with 1 cup of shredded mozzarella cheese and ¼ cup of grated Parmesan cheese. Repeat the layers: tomato sauce, eggplant, ricotta cheese mixture, ziti pasta, mozzarella cheese, and Parmesan cheese. These layers create a beautiful and delicious final product.
3. **Top with Cheese:** Top the final layer of ziti pasta with the remaining 1 cup of shredded mozzarella cheese and ¼ cup of grated Parmesan cheese. The cheese topping will melt and create a golden-brown crust.
### Step 7: Bake the Eggplant Ziti Parmesan
1. **Bake:** Cover the baking dish with aluminum foil and bake for 25 minutes. Covering the dish prevents the top from browning too quickly and helps the cheese melt evenly.
2. **Uncover and Bake:** Remove the foil and bake for another 20-25 minutes, or until the cheese is melted and golden brown and the sauce is bubbling. Watch carefully to prevent burning. The golden-brown cheese is the indication that the dish is ready.
3. **Rest:** Let the Eggplant Ziti Parmesan rest for at least 10 minutes before serving. This allows the layers to set and makes it easier to cut and serve.
## Tips and Variations
* **Salting the Eggplant:** Don’t skip the salting step! It’s crucial for removing excess moisture and bitterness from the eggplant.
* **Breadcrumb Mixture:** For a richer flavor, toast the breadcrumbs in a dry skillet for a few minutes before using them.
* **Spice It Up:** Add a pinch of red pepper flakes to the tomato sauce for a little heat.
* **Add Meat:** Ground beef, Italian sausage, or shredded chicken can be added to the sauce for a heartier dish.
* **Vegetarian Option:** Make sure your parmesan cheese is vegetarian-friendly, as some parmesan cheeses contain animal rennet.
* **Cheese Variations:** Experiment with different cheeses, such as provolone, fontina, or asiago.
* **Fresh Herbs:** Add fresh basil or oregano to the tomato sauce for a brighter flavor.
* **Make Ahead:** You can assemble the Eggplant Ziti Parmesan ahead of time and store it in the refrigerator for up to 24 hours before baking. Add about 10-15 minutes to the baking time if baking from cold.
* **Freezing:** Baked Eggplant Ziti Parmesan can be frozen for up to 2-3 months. Thaw completely in the refrigerator before reheating.
* **Gluten-Free:** Use gluten-free breadcrumbs and gluten-free pasta to make this recipe gluten-free.
* **Add Vegetables:** Sautéed mushrooms, bell peppers, or onions can be added to the tomato sauce for extra flavor and nutrients.
## Serving Suggestions
* Serve the Eggplant Ziti Parmesan with a side salad and garlic bread for a complete meal.
* It’s also great as a main course for a potluck or family gathering.
* Pair it with a glass of red wine for a classic Italian-American dining experience.
## Nutritional Information (Estimated)
* Calories: Approximately 500-600 per serving (depending on portion size and ingredients used)
* Fat: 25-35g
* Protein: 20-30g
* Carbohydrates: 50-60g
*Note: This is an estimate and may vary based on specific ingredients and portion sizes.*
## Storage Instructions
* **Refrigerate:** Store leftover Eggplant Ziti Parmesan in an airtight container in the refrigerator for up to 3-4 days.
* **Reheat:** Reheat in the oven at 350°F (175°C) until heated through, or microwave individual portions.
## Eggplant Ziti Parmesan Recipe Card
**Yields:** 8-10 servings
**Prep time:** 1 hour
**Cook time:** 1 hour
### Ingredients:
#### For the Eggplant:
* 2 large eggplants, peeled and sliced into ½-inch thick rounds
* 1 teaspoon salt, plus more for seasoning
* ½ cup all-purpose flour
* 2 large eggs, beaten
* 1 cup breadcrumbs (Italian seasoned or plain), divided
* ½ cup grated Parmesan cheese
* ½ cup olive oil, for frying
#### For the Ziti and Sauce:
* 1 pound ziti pasta
* 1 (28-ounce) can crushed tomatoes
* 1 (15-ounce) can tomato sauce
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* ½ teaspoon garlic powder
* ½ teaspoon onion powder
* ½ teaspoon red pepper flakes (optional)
* 1 tablespoon olive oil
* 2 cloves garlic, minced
* Salt and pepper to taste
#### For the Cheese Layer:
* 15 ounces ricotta cheese
* 1 large egg
* ¼ cup chopped fresh parsley
* ½ teaspoon salt
* ¼ teaspoon black pepper
* 2 cups shredded mozzarella cheese
* ½ cup grated Parmesan cheese
### Instructions:
1. **Prepare the Eggplant:** Salt the eggplant slices and let them sit for 30 minutes to 1 hour. Rinse and pat dry. Set up a breading station and bread each slice.
2. **Fry the Eggplant:** Fry the breaded eggplant in olive oil until golden brown on both sides. Drain on paper towels.
3. **Cook the Ziti:** Cook the ziti pasta according to package directions until al dente. Drain and set aside.
4. **Prepare the Tomato Sauce:** Sauté garlic in olive oil. Add crushed tomatoes, tomato sauce, and seasonings. Simmer for 15 minutes.
5. **Prepare the Ricotta Cheese Mixture:** Combine ricotta cheese, egg, parsley, salt, and pepper.
6. **Assemble the Dish:** Preheat oven to 375°F (190°C). Layer tomato sauce, eggplant, ricotta mixture, ziti pasta, mozzarella cheese, and Parmesan cheese in a 9×13 inch baking dish. Repeat layers.
7. **Bake:** Cover with foil and bake for 25 minutes. Remove foil and bake for another 20-25 minutes, or until cheese is melted and golden brown.
8. **Rest:** Let rest for 10 minutes before serving.
Enjoy your delicious Eggplant Ziti Parmesan!