- For the Eggplant:
- 1 Eggplant
- 1 cup Extra Virgin Olive Oil
- Salt and Freshly Ground Pepper
- 1 Onion (diced)
- 2 cloves Garlic (minced)
- 3 tablespoons Extra Virgin Olive Oil
- Salt and Freshly Ground Pepper
- 2 28-oz can Whole Tomatoes (crushed)
- Fresh Basil
- 1 pound Ziti
- 1 pound Mozzarella (cut into 1/2-inch cubes)
- Pecorino Romano
FOR THE EGGPLANT:
Preheat the oil to 350F. Cut the eggplant into rounds about 1/2-inch-thick dice. Saute in olive oil until golden brown, about 2 to 3 minutes.
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| Salt and Pepper slices |
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| Fry until golden brown |
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| Allow to drain on paper towels |
FOR THE MARINARA SAUCE:
Heat the olive oil in skillet over medium heat. Add the onion, and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 90 seconds. Add the crushed tomatoes and season generously with salt and pepper. Cook and reduce slightly for about a half hour. Top with fresh basil.
ASSEMBLY:
Preheat oven to 350F. Cook the ziti to half of the time on the package instructions. On the bottom of a casserole, create a bed of the eggplant. Grate pecorino over the eggplant and then top with half of the sauced ziti mixture. Grate more pecorino over the ziti mixture, then cover with another layer of the eggplant rounds. Add the remaining sauced ziti mixture. Cover with the remaining sauce and grate pecorino generously over the top. Bake for 30-40 minutes, until golden brown and melted.
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| Add small amount of sauce to bottom of dish, top with half of the eggplant |
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| Add half of ziti sauce and pasta. (Layer like lasagna: Eggplant, sauce, ziti, cheese. Then repeat: Eggplant, sauce, ziti, cheese) |
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| Add other half of the cubed mozzarella cheese cubes |
