Baked Ziti with Eggplant
With the last of our beasts safely deposited at school for her final year (don’t even get me started!!) I’ve been reminiscing about long ago back-to-school times which got me thinking about family which naturally led me to food and had me scrolling through my archives here on the site wherein I made the stunning discovery that in all these years I have not posted a single recipe for baked ziti!! How could that be when that beloved, kid-friendly, make-ahead dish has been such a staple of our lives?!! Now, I’m sure you already have a favorite recipe for this classic casserole but after that longwinded explanation, how could I not share one that I love?So…in that spirit, please, let me make amends and offer up this wonderful Baked Ziti with Eggplant. Better late than never, right?!!
It’s not hard to make a case for what makes baked ziti so appealing—I mean, even when it’s at its most basic, jarred sauce, team dinner (you know what I mean) it’s still pretty yummy. But go a few steps beyond and add gently sauteéd eggplant, fresh basil and a simple sauce made from San Marzano tomatoes and suddenly this ordinary staple is elevated to WOW!!
Yeah, it takes a little more effort but the end result is so, so worth it! So much flavor and texture and oh, those crispy edges where the cheese kind of sticks to the dish—don’t even think about sharing!!
Here’s to another great school year and lots more family dinners!
Baked Ziti with Eggplant
Makes at least 8 servings, unless you’ve got teenagers and then all bets are off
Prep Time: About 30 minutes; Bake Time: 25-30 minutes
Ingredients
Extra-virgin olive oil
2 medium eggplants, peeled and cut into small cubes
Canola oil
Kosher salt
1 large onion, diced
28 ounce can whole San Marzano tomatoes, crushed by hand
Pinch of red pepper flakes
1 cup water
1 pound ziti (or any small pasta you prefer)
¼ cup fresh basil, sliced roughly
15 ounces ricotta cheese (use less if you want it less cheesy)
1 cup cubed mozzarella
½ cup freshly grated parmesan
The Recipe
1. Preheat oven to 425ºF and brush a 9x13-inch baking dish with olive oil. Set aside. Fill a large pot with water and salt and let it come to a boil for the ziti while you prepare the other ingredients.
2. Heat a large skillet over medium-high heat and when it’s hot, add enough canola oil to cover the bottom. Add half of the eggplant and season with a pinch or two of salt. Let cook for several minutes, stirring every now and then, until the eggplant is starting to brown and get tender. Transfer to a plate and cook remaining eggplant, transferring it too when it’s done.
3. Carefully wipe out the pan (no need to wash it), turn the heat to medium and add 3 tablespoons of olive oil. When the oil is hot, add the onion and cook for a few minutes, until it gets softened and translucent but not browned. Now stir in the tomatoes, red pepper flakes and water. Season with salt and let the mixture simmer for about 5 minutes. Stir in the cooked eggplant and let the mixture cook for another 5 minutes or so until it has reduced and thickened a bit. Stir in the basil.
4. While the tomato mixture is cooking, add the ziti to the boiling water and cook until al dente. Drain well and transfer to a large, heatproof bowl. Pour the sauce over the pasta and mix well. Add in the ricotta and toss gently, then scrape it all into the prepared baking dish. Scatter the mozzarella and parmesan across the top evenly.
5. Bake for about 30 minutes until the top is browned and the sauce is bubbly.
Enjoy!
Note: Recipe adapted from Lidia. I tinkered a lot with this, subbed in and out ingredients and proportions—use it as a guide.
