For an extra layer of flavor, consider grilling the eggplant slices before layering them into the casserole. Fresh herbs like basil or oregano, sprinkled on top before baking, add a fragrant touch. If using homemade marinara sauce, be sure to adjust the seasoning to your liking. To prevent the top from browning too quickly, cover the dish with foil during the last 15 minutes of baking. Serve with a side salad and crusty bread for a complete meal.
Eggplant-Ziti Parmesan
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PREP TIME0 mins
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COOK TIME45 mins
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TOTAL TIME8 hrs 45 mins
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SERVING8 People
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VIEWS93
A comforting and classic Italian-American casserole, featuring layers of tender eggplant, perfectly al dente ziti pasta, and a rich, flavorful sauce, all baked to bubbly, golden perfection. This is a dish that satisfies the soul and brings everyone to the table.
Ingridients
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Nutrition
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Carbohydrate64 g
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Cholesterol109 mg
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Fiber7 g
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Protein34 g
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Saturated Fat11 g
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Sodium903 mg
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Sugar12 g
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Fat20 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the Eggplant: Place the eggplant slices in a colander. Generously salt the eggplant and allow to drain for at least 1 hour, or preferably overnight, in the refrigerator. This removes excess moisture and prevents a soggy casserole. (1-12 hours)
02 Step
Recipe View Preheat and Prepare: Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish with olive oil. (5 minutes)
03 Step
Recipe View Cook the Pasta: Bring a large pot of salted water to a boil. Add the ziti pasta and cook for about 6 minutes, until it is al dente. The pasta should still be firm as it will continue to cook in the oven. Drain well. (10 minutes)
04 Step
Recipe View Make the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, beaten eggs, half of the shredded mozzarella cheese, and half of the Pecorino Romano cheese. Season with salt and pepper to taste. (5 minutes)
05 Step
Recipe View Assemble the Casserole: Spread a thin layer of marinara sauce in the bottom of the prepared baking dish. Arrange a layer of drained eggplant slices over the sauce. Spread half of the ricotta mixture evenly over the eggplant, followed by half of the ziti pasta. Ladle more sauce over the pasta. Repeat the layers: eggplant, remaining ricotta mixture, remaining ziti pasta, and sauce. (20 minutes)
06 Step
Recipe View Top and Bake: Sprinkle the remaining mozzarella cheese and Pecorino Romano cheese evenly over the top of the casserole. Bake in the preheated oven for 35-40 minutes, or until the cheese is melted, bubbly, and lightly browned. (40 minutes)
07 Step
Recipe View Rest and Serve: Let the casserole rest for 10-15 minutes before slicing and serving. This allows the layers to set and makes it easier to serve. (10-15 minutes)
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Evangeline Klein
Jun 20, 2025The tip about draining the eggplant overnight is a game-changer. No more soggy eggplant!
Nelda Adams
Apr 6, 2025I added some Italian sausage to the sauce for extra flavor. It was amazing!
Cornell Schmeler
Mar 15, 2025Easy to follow and the results are fantastic. I will definitely be making this again.
Rocio Schowalter
Nov 16, 2024This recipe is a family favorite! The eggplant was perfectly cooked and the flavors melded together beautifully.
Cara Mueller
Sep 23, 2024I made this for a potluck and it was a huge hit. Everyone raved about how delicious it was!