Eggplant Ziti Parmesan Recipes

ZITI AND EGGPLANT

Steps:

• Heat the olive oil in a skillet over medium heat, and cook the eggplant about 10 minutes. Stir in the tomatoes, basil, pepper, and sugar. Simmer, stirring occasionally, 45 minutes. Mix the roasted red peppers into the skillet with the eggplant mixture. Continue cooking until eggplant is the consistency of the rest of the sauce.
• Bring a large pot of lightly salted water to a boil. Place ziti pasta in the pot, cook 9 to 11 minutes, until al dente, and drain. Serve the eggplant and tomato sauce over the cooked ziti.
• Preheat oven to 375 degrees F (190 degrees C). Open pitas and evenly spread insides with butter. Sprinkle with Parmesan cheese and season with paprika, salt and pepper. I like to make a light sprinkling of paprika across each piece. Heat pitas in the preheated oven until golden brown, about 6 minutes. Use to scoop up eggplant sauce, or eat separately.

EGGPLANT PARMESAN WITH RIGATONI

Steps:

• For the sauce: Add the olive oil, crushed red pepper, onion and salt to taste to a medium saucepan. Turn on the heat to medium and saute the onions until translucent, 5 to 7 minutes. Add the crushed tomatoes, garlic, 1/4 cup water and more salt to taste. Stir to combine and allow to cook down until the sauce is reduced and the flavors have melded, 15 to 20 minutes.
• For the eggplant: Meanwhile, preheat the oven to 400 degrees F.
• Peel the eggplant lengthwise, alternating every inch so there are still some strips of skin remaining. Slice the eggplant into 1/2-inch rounds and arrange on a sheet tray. Season the eggplant on both sides generously with salt and set aside.
• Set up a dredging station with three bowls: place the flour into one bowl, eggs into another and panko in the third. One at a time, dip the eggplant rounds into the flour first, then the eggs and finally the panko. Press the breading into the eggplant to ensure it is fully coated. Place on a sheet tray lined with a rack.
• Heat the olive oil in a large saute pan until it shimmers. Add the eggplant in batches and cook until golden brown, turning once, 3 to 4 minutes per side. Drain the eggplant on a paper towel-lined tray. Drain the oil from the pan and set the pan aside for later.
• Top each piece of eggplant with a spoonful of sauce and a slice of fresh mozzarella. Bake until the cheese is just melted, 5 minutes. Sprinkle with the Parmesan cheese.
• For the pasta: Bring a large pot of water to a boil. Season the pasta water generously with salt. It should be as salty as the sea. Add the rigatoni and cook according to package directions. Drain and set aside.
• To finish, add a few scoops of sauce to the saute pan that the eggplant was cooked in. Add the cooked rigatoni and toss in the sauce, ensuring all of the noodles are coated. Add the Parmesan cheese and a drizzle of olive oil.
• To serve: Plate 2 pieces of the eggplant Parmesan alongside a generous scoop of rigatoni and finish with the fresh basil. Enjoy!

EGGPLANT-ZITI PARMESAN

Steps:

• 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.
• 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.
• 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.
• Bake for 45 minutes in the preheated oven, until heated through and cheese is lightly browned.

THE BEST EGGPLANT PARMESAN RECIPE BY TASTY

Steps:

• Cut each eggplant into about ½-inch (1-cm) thick round slices.
• Arrange the slices in a single layer on a baking sheet lined with paper towels.
• Sprinkle the eggplant with half of the coarse salt. Flip the slices over and sprinkle with the rest of the salt.
• Put another baking sheet on top of the eggplant and place something heavy, like a cast-iron skillet, on the top baking sheet to help release moisture from the eggplant. Let sit for 30 minutes.
• Uncover the eggplant slices and pat dry with paper towels. Brush most of the salt from the eggplant with a paper towel, then transfer to a medium bowl. Set aside.
• In a separate medium bowl, combine the flour, oregano, basil, garlic powder, and pepper. Mix well.
• Heat the vegetable oil in a large frying pan until it reaches 375°F (190°C).
• Coat each eggplant slice in the flour mixture, shaking off any excess flour.
• Preheat the oven to 350°F (180°C).
• Fry the eggplant in batches until golden brown on both sides, 2-3 minutes per side. Drain on a paper towel-lined baking sheet and pat dry using more paper towels to absorb excess oil.
• Pour about 1 cup (260 g) of marinara sauce into a 2½-quart (2 L) baking dish and spread evenly to cover the bottom of the dish.
• Add about 8 eggplant slices (it's okay if they overlap) and cover with ½ cup (130 g) of marinara. Sprinkle with a third of the fresh basil, then top with about a third of the shredded mozzarella and Parmesan. Repeat to make 2 more layers. Finish with the fresh mozzarella cheese and a final sprinkling of Parmesan.
• Bake for 30 minutes, until the mozzarella is bubbling and golden brown.
• Let cool for 10 minutes, then serve garnished with fresh basil.
• Enjoy!

THE BEST EGGPLANT PARMESAN

Steps:

• In a Dutch oven over medium heat, cook garlic in oil 1 minute. Stir in tomatoes, olives, basil, capers, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 45-60 minutes or until thickened., Meanwhile, for eggplant, place flour and eggs in separate shallow bowls. In another bowl, combine bread crumbs, garlic powder and oregano. Dip eggplant in flour, eggs, then bread crumb mixture., In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender. Drain on paper towels. In a large bowl, combine the eggs, ricotta, 1/2 cup Parmesan cheese, basil and pepper., Preheat oven to 350°. In each of two greased 13x9-in. baking dishes, layer 1-1/2 cups tomato sauce, four eggplant slices, 1 cup ricotta mixture and 2 cups mozzarella cheese. Repeat layers. Sprinkle each with remaining Parmesan cheese. Bake, uncovered, 35-40 minutes or until bubbly. Let stand 10 minutes before cutting.

EGGPLANT (AUBERGINE) AND ZITI PARMESAN

Steps:

• Sprinkle the eggplant with salt. Place the eggplant in a colander, and let it drain for 30 minutes.
• Rinse the eggplant, and pat it dry.
• Cook the ziti al dente according to the package directions.
• Drain and rinse the pasta, and set it aside. Combine the oil and garlic, and smear it on the eggplant slices.
• Then sprinkle the slices generously with pepper.
• Broil the eggplant slices about 4 inches from the heat, turning them once, for a total of about 5 minutes.
• (You may have to do this in 2 batches.) In a large bowl, combine the ricotta or cottage cheese, all but 2 tablespoons of the parmesan, the parsley, basil, oregano, and pepper flakes.
• Toss the cheese mixture with the ziti.
• On the bottom of a 2-= to 3 quart casserole, spread a thin layer of tomato sauce, add half the ziti mixture, then half the eggplant slices, then half the remaining tomato sauce. Repeat the ziti, eggplant, and sauce layers.
• Top with the reserved 2 tablespoons of parmesan.
• Cover the casserole, and bake it in a preheated 400 degree oven for 30 minutes.
• Remove the cover, and bake the casserole for another 15 minutes or until the top is lightly browned.
• .

HEARTY EGGPLANT PARMESAN

Steps:

• Place flour and eggs in separate shallow bowls. In another bowl, combine the bread crumbs, basil, oregano, salt and pepper. Dip eggplant slices in flour and then in eggs; coat with crumb mixture. , In a large skillet, cook eggplant in oil in batches until golden brown on both sides; drain. Arrange in a greased 13-in. x 9-in. baking dish. Top with marinara sauce and cheese. , Cover and bake at 350° for 15 minutes. Uncover; bake 5-10 minutes longer or until golden brown.

EGGPLANT PARMESAN PASTA

Steps:

• In a high-sided large (12-inch) skillet with a lid, heat 2 tablespoons of the oil over medium. Add panko, season with salt and pepper, and cook, stirring constantly, until golden and crispy, about 2 minutes. Transfer to a plate. Set a large pot of salted water to boil.
• Wipe out the skillet and heat 2 tablespoons of the oil over medium. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic until fragrant, 30 seconds. Add eggplant and drizzle over the remaining ¼ cup oil. Season with salt and pepper, and cook, stirring occasionally, until eggplant is softened, about 8 minutes. Add in tomato paste and stir constantly until lightly caramelized on the bottom of the skillet, about 2 minutes. Add crushed tomatoes, basil sprig, oregano and 1½ cups of water, and bring to a simmer over medium-high heat.
• Cover the skillet and reduce heat to medium. Cook, stirring occasionally and smashing some of the eggplant, until the eggplant is very tender and the sauce is thickened, about 15 minutes. Discard the basil sprig.
• Meanwhile, in the large pot of water, cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water and drain.
• Add cooked pasta, reserved pasta water and the eggplant sauce to the large pasta cooking pot, and cook over medium heat, stirring, until sauce thickens and coats the pasta, 2 to 3 minutes. Stir in ¼ cup of the chopped basil.
• Add Parmesan to the panko and mix well. Divide the pasta in bowls and top each with some of the mozzarella. Sprinkle over cheesy bread crumbs, and garnish with the remaining basil.