Skip to main content New<> this month
Get the Allrecipes magazine

Eggplant-Ziti Parmesan

Rated as 4 out of 5 Stars
1

"I come from a big Italian family, my mom made this all the time. Very delicious and very hardy. A great anytime meal. The secret to good eggplant is to peel and drain it, so it's not soggy. Serve with crusty italian bread, and a tossed salad, and you have a hearty meal. It seems like a lot of work but it's not. I hope you enjoy your meal."
Added to shopping list. Go to shopping list.

Ingredients

8 h 45 m servings 570
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  1. Place the eggplant slices in a bowl, and sprinkle with salt. Let drain over a bowl in the refrigerator for at least an hour. I like to do this overnight.
  2. Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook for about 6 minutes, or until almost tender. It will cook the rest of the way in the oven. Drain. Mix together the ricotta cheese and eggs in a small bowl. Stir in half of the mozzarella cheese and Pecorino Romano cheese.
  3. Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish. Arrange layers of eggplant, cheese, ziti pasta, and more sauce all the way to the top of the pan. Top with remaining mozzarella cheese.
  4. Bake for 45 minutes in the preheated oven, until heated through and cheese is lightly browned.

Nutrition Facts


Per Serving: 570 calories; 19.9 63.5 33.5 109 902 Full nutrition

Explore more

Reviews

Read all reviews 25
  1. 30 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This is the best ziti I have ever made. The only chane I made was to use canned whole tomatoes rather than a prepared sauce, and I dressed the tomatoes up in an Italian seasoning and added a ta...

Most helpful critical review

Eggplant was blah. The rest wasn't exciting. Not to mention we had WAY too much leftovers for 2 people. Will not be making this again.

Most helpful
Most positive
Least positive
Newest

This is the best ziti I have ever made. The only chane I made was to use canned whole tomatoes rather than a prepared sauce, and I dressed the tomatoes up in an Italian seasoning and added a ta...

This was my first time cooking eggplant and I think it went really well! What attracted me to eggplant is how much cheaper it is than meat and still satisfying. This reminds me of lasagna, and I...

This was a very good alternative to a more traditional eggplant parmesan. My husband and I would have liked a little more sauce so keep some extra on hand if you enjoy lots of sauce too. Also,...

My husband is a huge meat eater, so I diced the eggplant up & breaded it with Italian bread crumbs in order to give it more of a meaty texture. I added some mushrooms, onions, tomatoes & zucchi...

Definitely add more sauce to this! Overall the taste was great, but it was a little on the dry side.

Eggplant was blah. The rest wasn't exciting. Not to mention we had WAY too much leftovers for 2 people. Will not be making this again.

A great way to use eggplant! I admit to being a bit nervous about not cooking the eggplant first but, if you slice the eggplant very thin, no need to worry. They cooked beautifully with the zit...

I made this without draining the eggplant, and it didn't turn out soggy at all. The texture was nice, and it made a good hearty meal with garlic bread. My only complaint was that it needed a lot...

This was really good, the next time I will cut up the eggplant in to small pieces and mix everything together more like a traditional baked ziti. i will make this again!!!!