Cheesy Eggplant and Ziti Bake
A cozy, hearty meal packed with flavor, featuring tender eggplant slices, al dente pasta, and a rich, garlicky tomato sauce smothered in melted mozzarella and Parmesan.
Ingredients
- 1 large eggplant sliced into 1/2-inch rounds
- 12 oz ziti pasta
- 2 cups marinara sauce store-bought or homemade
- 11/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried basil
- 1/2 tsp red pepper flakes optional
- Salt and black pepper
- 2 tbsp olive oil
- Fresh basil or parsley for garnish
Instructions
- Prep the eggplant: After salting and drying the slices, brush them lightly with olive oil. Grill or pan-fry over medium heat for 2-3 minutes per side until tender.
- Cook the ziti: Boil the pasta in salted water until just undercooked (about 8 minutes). Drain, rinse, and toss with a drizzle of olive oil to prevent clumping.
- Layer the bake: Spread 1⁄2 cup marinara sauce in the baking dish. Arrange half the eggplant slices in a single layer, followed by half the pasta. Sprinkle 1⁄2 of both cheeses, then repeat the layers. Top with remaining sauce and cheese. Add red pepper flakes for a kick!
- Bake it: Cover with foil and bake at 375°F for 25 minutes. Remove the foil and bake 10 more minutes until the cheese is golden and bubbly. Let it rest 5 minutes before serving—this helps the layers set!