Eggplant Casserole

Eggplant Casserole

1 small eggplant Flour 1/2 cup olive oil 1 pkg. ziti (8 oz) 8 oz ricotta cheese 1 jar spaghetti sauce (15.5 oz) Grated Parmesan cheese (3 oz)

Preheat oven to 425. Peel eggplant and cut crosswise into thin slices. Dredge each slice in flour and brown on both sides in hot oil. Drain on paper towels. Cook ziti 6 minutes (al dente) according to package directions. Drain and return to pot. Blend in ricotta, half the sauce and half the Parmesan. Cover bottom of baking dish with the ziti mixture and top it with a layer of eggplant. Add alternating layers of remaining ziti and eggplant until both are used. Pour over the rest of the sauce, sprinkle with rest of Parmesan and bake until brown and crispy,about 20 minutes. Serves 3 to 4 Source: My Old Recipes

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