EGGPLANT BAKED ZITI

WHEN BAKED ZITI MET EGGPLANT PARMESAN … I’ll have what she’s having.

I am such an eggplant parm girl and, let’s be real, who doesn’t love baked ziti? Put those hands together and [insert glitter explosion] magic happens. This rich, somewhat nostalgic feeling dish is the perfect hearty dish for a meatless Monday or for any night you have your vegetarian friends come over. They will love it and if you’re not a vegetarian, don’t worry, you’ll still love every bite.

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EGGPLANT BAKED ZITI

Yield: 8 Servings

Author: Michelle Williams

Prep time: 25 MinCook time: 40 MinTotal time: 1 H & 5 M

Ingredients

• Ziti (1 pound)
• Cooking Olive Oil (2 tablespoons, divided)
• Chinese Eggplant (2 long ones, chopped into a crumble)
• Garlic Powder (1 teaspoon)
• Onion Powder (1 teaspoon)
• Salt
• Pepper
• Garlic (4 cloves, minced)
• Crushed Tomatoes (28-ounce can)
• Kosher Salt (1 teaspoon)
• White Sugar (1 1/2 teaspoons)
• Heavy Cream (1 cup)
• Parmesan Cheese (1/3 cup + 2 tablespoons, grated. Divided)
• Fresh Basil (1/3 cup +1 teaspoon, chopped. Divided)
• Shredded Mozzarella (2 cups, divided)

KITCHEN TOOLS

• Stock Pot with Lid
• Strainer
• Large Non-Stick Frying Pan
• Wooden Spoon
• Large Mixing Bowl OR Plate
• Cutting Board
• Chefs Knife
• 8x8 Inch OR 9x13 Inch Baking Dish

Instructions

TO MAKE YOUR PASTA AND PREP YOUR GROUND BEEF

1. Over high heat, bring 4 quarts of salted water to a rolling boil in your stock pot. Add your pasta and cook to an even firmer than normal al dente according to your package's instructions. The package I used recommended 10 minutes and I cooked mine for 9 for this recipe. While your ziti is cooking, move on to your eggplant.
2. Strain. Set aside.
3. In your frying pan, heat 1 tablespoon of your olive oil over high heat.
4. Add eggplant. Season it with salt, pepper, garlic powder, and onion powder. Use your wooden spoon to stir it around until you have a crumble. Then, let it sit untouched until you see some golden browning happening on the side that is touching the pan—about 6 minutes.
5. Transfer your eggplant to a large mixing bowl or plate. DON'T clean your frying pan.

TO MAKE YOUR SAUCE

1. Preheat your oven to 425 degrees.
2. Heat your remaining 1 tablespoon of olive oil in the frying pan you just used to make your eggplant. Add your garlic and cook until softened—1 minute.
3. Add crushed tomatoes, salt, and sugar. Mix. Let simmer for 10 minutes.
4. Add heavy cream, 1/3 cup of parmesan, and 1/3 cup of basil. Mix until it's all fully integrated.
5. Mix in your eggplant.
6. Put your pasta back in the now empty stock pot, pour the eggplant sauce over it, and use your wooden spoon to fold it all together until you have an even mixture.
7. Transfer half of your ziti mixture into your baking dish as your first layer. Sprinkle 1 cup of shredded mozzarella and 1 tablespoon of grated parmesan evenly over the top of it to make your second layer. Add the rest of your ziti mixture to make your third layer. And then evenly sprinkle on 1 more cup of shredded mozzarella and 1 tablespoon of grated parmesan on top of it all.
8. Bake until you have a touch of golden browning on your cheese— about 17-19 minutes.
9. Sprinkle your remaining teaspoon of basil over the top.
10. Serve. Eat. Enjoy!

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