Baked Ziti Siciliano Recipe
Rigatoni, pasta with tomato sauce, breaded eggplant, mozzarella & fresh ricotta.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Preheat the oven to 375°F (190°C). Slice the eggplant into 1/2 inch rounds. Sprinkle salt on both sides and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Bread the Eggplant
Dredge each eggplant slice in olive oil, then coat with breadcrumbs. Place on a baking sheet and bake for 25-30 minutes until golden and crispy.
- 3
Cook the Pasta
In a large pot of salted boiling water, cook the rigatoni until al dente, about 8-10 minutes. Drain and set aside.
- 4
Combine Ingredients
In a large bowl, mix the cooked rigatoni with tomato sauce, ricotta cheese, half of the mozzarella, salt, and pepper. Stir until well combined.
- 5
Layer the Dish
In a 9x13 inch baking dish, spread half of the pasta mixture. Layer with half of the baked eggplant slices, sprinkle with fresh basil, and add half of the remaining mozzarella. Repeat the layers.
- 6
Top and Bake
Sprinkle the top with Parmesan cheese and remaining mozzarella. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.
- 7
Serve
Let the baked ziti cool for a few minutes before slicing. Garnish with fresh basil and serve warm.
