Directions Edit

  1. Preheat oven to 425 F.
  2. Peel Eggplant and cut crosswise into thin slices
  3. Dredge each slice in flour and brown on both sides in hot oil
  4. Drain on paper towels.
  5. Cook ziti 6 minutes (al dente). Drain and return to pot.
  6. Mix in ricotta, half the spaghetti sauce and half the Parmesan cheese
  7. Cover the bottom of a baking dish with ziti and top with a layer of eggplant
  8. Repeat layers of ziti and eggplant until both are gone
  9. Pour remaining spaghetti sauce over the top and sprinkle with remaining Parmesan
  10. Bake until brown and crispy, about 20 minutes.

Serves 3 to 4

Source: my Old Recipes

contributed by Edit

Community content is available under CC-BY-SA unless otherwise noted.