Best 3 Eggplant Ziti Parmesan Recipes

**Eggplant Ziti Parmesan: A Culinary Symphony of Flavors**

Embark on a culinary journey with Eggplant Ziti Parmesan, a dish that tantalizes taste buds with its exquisite fusion of textures and flavors. This delectable recipe transforms humble eggplants and ziti pasta into a symphony of cheesy, crispy, and satisfying goodness. Layers of roasted eggplant, tender ziti, and a rich tomato sauce create a hearty and flavorful base, while a generous topping of melted Parmesan cheese adds a golden crown of crispy perfection. Whether you're a seasoned cook or a novice in the kitchen, this recipe will guide you effortlessly through the steps to create a dish that will impress family and friends alike. Join us as we explore the culinary wonders of Eggplant Ziti Parmesan, uncovering the secrets behind its irresistible allure.

**Beyond the Classic: Variations and Culinary Delights**

While the classic Eggplant Ziti Parmesan stands as a culinary masterpiece, the article presents a treasure trove of variations that elevate this dish to new heights. Discover the rustic charm of Eggplant Rollatini Parmesan, where tender eggplant slices envelop a savory filling of ricotta cheese, spinach, and sun-dried tomatoes. Indulge in the vibrant flavors of Roasted Eggplant and Zucchini Parmesan, a colorful medley of grilled vegetables topped with a tangy tomato sauce and melted cheese. For a lighter twist, explore the Eggplant Parmesan Stacks, where crispy eggplant rounds are layered with fresh mozzarella and a zesty marinara sauce. Each variation offers a unique taste experience, inviting you to explore the boundless possibilities of this versatile dish.

**A Culinary Journey Awaits: Unraveling the Recipes**

Within this article, you'll find a culinary treasure map leading you through the steps to create these delectable variations of Eggplant Ziti Parmesan. Each recipe is meticulously crafted, providing clear instructions, helpful tips, and ingredient lists to ensure success in your culinary endeavors. Embark on a journey of flavors as you roast eggplants to perfection, simmer rich tomato sauces, and assemble the layers of this iconic dish. Discover the secrets behind the perfect crispy crust, the ideal cheese blend, and the techniques for achieving that irresistible gooey center. Whether you're a seasoned chef or a novice cook, these recipes will guide you every step of the way, transforming your kitchen into a haven of culinary creativity.

Here are our top 3 tried and tested recipes!

EGGPLANT-ZITI PARMESAN

Eggplant-Ziti Parmesan image

I come from a big Italian family, my mom made this all the time. Very delicious and very hardy. A great anytime meal. The secret to good eggplant is to peel and drain it, so it's not soggy. Serve with crusty italian bread, and a tossed salad, and you have a hearty meal. It seems like a lot of work but it's not. I hope you enjoy your meal.

Provided by MOMMULL1214

Categories World Cuisine Recipes European Italian

Time 8h45m

Yield 8

Number Of Ingredients 8

Ingredients

1 medium eggplant, peeled and thinly sliced
1 (16 ounce) package dry ziti pasta
1 (15 ounce) container ricotta cheese
2 eggs, beaten
1 pound mozzarella cheese, shredded
½ cup grated Pecorino Romano cheese
1 (26 ounce) jar spaghetti sauce, or your favorite recipe
1 pinch salt and pepper to taste

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.

Nutrition Facts : Calories 570.4 calories, Carbohydrate 63.5 g, Cholesterol 108.9 mg, Fat 19.9 g, Fiber 6.5 g, Protein 33.5 g, SaturatedFat 10.8 g, Sodium 902.5 mg, Sugar 12.1 g

ZITI AND EGGPLANT

Ziti and Eggplant image

Eggplant pieces absorb the flavors to create a delicious tomato sauce served over ziti, complemented by cheese pita bread. You may easily coordinate the three parts of the recipe (pasta, sauce, pita) to finish at the same time. This recipe works great as just a pasta dish if you want to make the pitas separately! If you want, you can saute some garlic and onions before you throw the eggplant chunks into the skillet.

Provided by toezar

Categories Fruits and Vegetables Vegetables Eggplant

Time 1h15m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 eggplant, peeled and cut into 1/2-inch cubes
1 (28 ounce) can crushed tomatoes
2 tablespoons minced fresh basil
ground black pepper to taste
1 ¼ teaspoons white sugar
1 (7 ounce) jar roasted red pepper, drained and cut into strips
1 (16 ounce) package dry ziti pasta
3 pita bread rounds
2 tablespoons butter
¼ cup grated Parmesan cheese or to taste
sweet paprika to taste
salt and pepper to taste

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.

Nutrition Facts : Calories 544.5 calories, Carbohydrate 91.9 g, Cholesterol 13.1 mg, Fat 12.1 g, Fiber 9.5 g, Protein 18.4 g, SaturatedFat 4.1 g, Sodium 534.1 mg, Sugar 5.1 g

EGGPLANT (AUBERGINE) AND ZITI PARMESAN

Eggplant (Aubergine) and Ziti Parmesan image

Make and share this Eggplant (Aubergine) and Ziti Parmesan recipe from Food.com.

Provided by ashbury

Categories European

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 3/4 lbs eggplants, peeled and cut into 1/2 inch slices
salt
8 ounces ziti pasta
1 tablespoon oil
1 garlic clove, crushed (or more)
black pepper, freshly ground
1 1/3 cups part-skim ricotta cheese or 1 1/3 cups low fat cottage cheese
1 cup parmesan cheese, grated, divided
1/4 cup fresh parsley or 1 tablespoon dried parsley flakes, minced
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/4 teaspoon hot red pepper flakes (optional)
2 cups tomato sauce (or more)

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.
.

Nutrition Facts : Calories 552.1, Fat 18.6, SaturatedFat 9.1, Cholesterol 47.4, Sodium 1135.7, Carbohydrate 68.7, Fiber 10.6, Sugar 11.4, Protein 30.2

Tips:

Choosing the Right Eggplant: Select firm, glossy, and unblemished eggplants. Avoid those with wrinkles, bruises, or soft spots.
Salting the Eggplant: Salting the eggplant helps draw out the bitter juices and prevents it from absorbing too much oil during cooking. Don't skip this step.
Use Fresh Ingredients: Fresh herbs, vegetables, and cheese make a big difference in the flavor of the dish. Use the best quality ingredients you can find.
Don't Overcook the Eggplant: Eggplant cooks quickly, so be careful not to overcook it. It should be tender but still hold its shape.
Layer the Dish Properly: Make sure to layer the eggplant, sauce, cheese, and pasta evenly in the baking dish. This ensures that each bite is packed with flavor.
Broil the Dish at the End: Broiling the dish at the end gives it a golden brown and bubbly top. Keep an eye on it to prevent burning.

Conclusion:

Eggplant Ziti Parmesan is a delicious and versatile dish that can be enjoyed as a main course or a side dish. With its combination of tender eggplant, flavorful sauce, gooey cheese, and crispy breadcrumbs, it's sure to be a hit with everyone. Whether you're looking for a comforting weeknight meal or a special occasion dish, this recipe is a great choice. So gather your ingredients, preheat your oven, and get ready to indulge in this irresistible Italian-inspired dish!