BAKED ZITI
List of Ingredients
- 2 MEDIUM EGGPLANTS
- SALT
- 2 LARGE ZUCCHINI
- 1/2 CUP OLIVE OIL
- 1 LB. ZITI OR PENNE
- 1 ONION CHOPPED
- 2 GARLIC CLOVES, CHOPPED
- 2 ( 28 OZ.) CAN WHOLE TOMATOES
- 1/4 CUP BASIL LEAVES, ROLLED TOGETHER AND SLICED THIN
- 1/4 CUP CHOPPED PARSLEY
- PEPPER
- 4 TABLESPOONS BUTTER
- 1 CUP SHREDDED MOZZARELLA
- 1 CUP GRATED PARMESAN CHEESE
Instructions
- PEEL THE EGGPLANTS, CUT INTO 1/8" THICK SLICES, SPRINKLE WITH SALT AND PUT IN A COLANDER TO DRAIN. PAT DRY. SLICE THE ZUCCHINI. SET ASIDE.
- IN A SKILLET, HEAT 1/4 CUP OLIVE OIL AND FRY THE EGGPLANT AND ZUCCHINI UNTIL BROWNED ON BOTH SIDES. TAKE OUT AND DRAIN ON PAPER TOWELS.
- COOK ZITI IN BOILING SALTED WATER. DRAIN AND SET ASIDE IN A BOWL.
- IN A SAUCEPAN, HEAT THE REMAINING 1/4 CUP OIL. ADD THE ONION AND COOK UNTIL TRANSLUCENT. ADD THE GARLIC AND COOK FOR 2 MINUTES. ADD THE TOMATOES, BASIL, PARSLEY, SALT AND PEPPER. SIMMER UNCOVERED FOR 20 MINUTES. POUR INTO THE BOWL WITH THE DRAINED ZITI.
- RUB TWO SHALLOW BAKING PANS WITH OLIVE OIL. IN THE FIRST PAN, PUT 1/4 OF THE ZITI, THEN 1/4 OF THE EGGPLANT AND ZUCCHINI. DOT WITH BUTTER, ADD 1/4 OF THE MOZZARELLA AND THEN 1/4 OF THE PARMESAN CHEESE. REPEAT THE LAYERS IN THAT PAN AND DO THE SAME IN THE SECOND PAN.
- BAKE ONE OF THE PANS IN A 350° OVEN FOR 30 MINUTES OR UNTIL THE TOP IS BROWNED AND CRUSTY.
- COVER THE OTHER PAN TIGHTLY WITH ALUMINUM FOIL AND FREEZE. DEFROST BEFORE BAKING.
Final Comments
ENJOY!
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