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Baked Ziti #6, w/eggplant+zucchini




Source of Recipe


from vickie at rc


Recipe Link: recipecircus.com/recipes/VICBOOP/ITALIAN/BAKED_ZITI.html

Baked Ziti #6, w/eggplant+zucchini

2 medium eggplants
salt
2 large zucchini
1/2 cup Olive oil
1 pound ziti or penne pasta
1 chopped onion
2 chopped garlic cloves
2, 28 ounce cans crushed tomatoes
1/4 cup basil leave, rolled together and thinly sliced
1/4 cup freshly chopped parsley
ground black pepper
4 Tablespoons butter
1 cup shredded mozzarella cheese
1 cup grated Parmesan Cheese

Peel the eggplants. Cut into 1/8 inch thick slices. Sprinkle
with salt and put in a colander to drain. Pat dry.
Slice the zucchini and set aside.
In a skillet, heat 1/4 cup of the Olive oil. Fry eggplant and
zucchini until browned on both sides. Remove to paper
towels to drain.
Cook pasta to al dente, in salted boiling water. Drain and
set aside in a bowl.
In a saucepan, heat the remaining 1/4 oil. Add the onion
and cook until translucent. Add the garlic and cook for 2
minutes. Add the tomatoes, basil, parsley, salt and pepper.
Let simmer, uncovered, for 20 minutes. Pour into the bowl
with the pasta.
Rub 2 shallow baking pans with Olive oil.
In the 1st pan, place 1/4 of the past, then 1/4 of the eggplant/
zucchini. Dot with butter. Add 1/4 of the Mozzarella cheese,
and then 1/4 of the Parmesan cheese. Repeat layers in that
pan and do the same in the 2nd pan.
Bake 1 of the pans at 350 degrees F. for 30 minutes or until
the top is browned and crusty.
Cover the other pan tightly with aluminum foil and freeze for
baking later. Let defrost before baking.