Ziti Eggplant And Fontina Gratin Recipes

ZITI, EGGPLANT AND FONTINA GRATIN

Steps:

• *Before sauteeing the eggplant dice it and salt it and then let it drain. (It can be done in colander or on paper towels).This is to get rid of the bitter flavor!
• In a large nonstick frying pan, heat 4 tablespoons of the oil & a couple of pinches of red pepper flakes, over moderately high heat.
• Add the eggplant and 3/4 teaspoon of the salt and cook, stirring frequently, until the eggplant is soft, 10 to 15 minutes.
• Stir in the garlic, parsley, and 1/4 teaspoon of the pepper and cook 3 minutes longer.
• Heat the broiler. In a large pot of boiling, salted water, cook the pasta until just done, about 10 to 15 minutes; then drain.
• Toss the pasta with the eggplant, the remaining 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Add the cheese and toss again.
• Transfer the pasta to a shallow baking dish or gratin dish.
• Broil until the cheese melts and starts to brown, 2 to 3 minutes.

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.

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.