Eggplant Parmesan Baked Ziti

Two of your favorite Italian-style dishes in one! We take our beloved baked ziti recipe and top it off with fried crispy eggplant slices and fresh basil for a baked pasta dish you won’t soon forget.

INGREDIENTS

• Baked Pasta:
• 1 (1-pound) package DeLallo Penne Ziti Pasta
• 1 (25.25-ounce) jar DeLallo Pomodoro Fresco Marinara Sauce
• 8 ounces shredded provolone cheese
• 8 ounces DeLallo Whole-Milk Ricotta Cheese
• Handful fresh torn basil
• Eggplant:
• 1 cup DeLallo Italian Seasoned Breadcrumbs
• 1 tablespoon fresh Italian flat-leaf parsley, minced
• 2 tablespoons grated Parmigiano-Reggiano
• 1/2 cup all-purpose flour
• 2 jumbo eggs, beaten lightly
• 1 small eggplant, sliced
• 1/2 cup DeLallo Pure Olive Oil
• Salt and pepper

DIRECTIONS

1. To prepare pasta: Bring a large pot of salted water to a boil for pasta. Cook pasta according to package instruction. Drain. In an ovenproof skillet, toss hot pasta with sauce and shredded cheese and set aside.
2. To prepare eggplant: Preheat the oven to 425˚F. In a small mixing bowl, combine breadcrumbs, parsley, grated Parmigiano-Reggiano and a pinch of salt and pepper to taste.
3. Place breadcrumb mixture, flour and eggs in three separate dishes. First, dredge eggplant in flour, making sure to shake off any excess. Next, dip eggplant in beaten eggs making sure to let any excess drip off. Finally, dredge in breadcrumb mixture to coat well. Allow breaded eggplant to rest before frying.
4. Heat olive oil in a large saucepan on medium-high heat. Once oil is ready, which can be determined by tossing in a breadcrumb to see if it sizzles, fry eggplant until golden. Be sure to turn for even cooking, about 3 minutes per side. Remove eggplant from hot oil and onto a baking sheet lined with paper towels.
5. Top pasta with a layer of breaded eggplant rounds and generous dollops of ricotta. Bake for 15-20 minutes or until the cheese becomes golden brown and bubbly. Remove from heat.
6. Serve sprinkled with fresh basil.