Ingredients:
1 eggplants, washed
500 g ziti pasta or 500 g penne
500 g ricotta cheese
500 g mozzarella cheese
1/3 cup parmigiano
2 cups tomatoes or 2 cups pasta sauce
3 cloves garlic, minced
salt
pepper
oregano
2 tablespoons olive oil
10 liters water
Directions:
Preheat the oven to 190 C (375 F).
In a large pot, boil the water.
When it boils, add the salt and pasta.
Stir for thirty seconds.
Boil the pasta for eight minutes and drain.
Cut the eggplant into 1 cm cubes.
In a large bowl, using your hands, toss with the olive oil, garlic, and parmigiano cheese.
Add salt, pepper, and oregano and toss.
Grate the mozzarella.
Toss 2/3 of the mozzarella cheese with the eggplant mixture.
Reserve the other third.
Using a spoon, flick bits of the ricotta into the bowl.
Toss gently with your hands, using a folding technique- start at the bottom and fold it over the top so you don’t spread the ricotta too much.
Oil a 23 cm (9 in) square pan.
When the pasta is cool enough to handle, add it to the bowl and toss quickly.
Spread the mixture in the baking pan.
Cover with the tomato sauce.
Bang the pan on the counter a few times to get everything to settle and the air bubbles out.
Cover with the remaining mozzarella.
Cover LOOSELY with a”tent” of tin foil- do not let the foil touch the food!
Bake for 35 minutes.
Remove the tin foil and bake for 10 minutes more.
Rest for 5 to 10 minutes before serving.
Servings: 4-6
Time preparation: 15 min.
Time total: 90 min.