Visit the Clearance section on Cooking.com and save! Hannah Montana Household Tips 30 Minutes Advice Just For Women Jokes Cleaning Crockpot Appetizers Beauty Every Day Living Tips Beverages Buying a House Debt Bread Candies Cakes Casseroles Cookies Desserts Eggs Fish Favorite International Italian Main Dishes Meat Outdoor Pastas Pies Sauces Pototoes Quote Of The Day Soup Salad Vegetables Holidays Product Reviews Health Tips Diet Nutrition Facts Potluck Recipes New Recipes Top 10 Recipes Things To Ponder Drinks Friends |
Welcome To Ask Sweetpea.com
BAKED MACARONI AND EGGPLANT NEAPOLITAN Baked Macaroni and Eggplant Neapolitan is like eggplant parmigiana and baked ziti all rolled into one. Every mouthful is pure delight! 8 ounces ziti pasta Vegetable oil for frying 1 medium-sized eggplant, peeled and thinly sliced (see Note) 1 (28-ounce) jar spaghetti sauce, divided 2 cups (8 ounces) shredded mozzarella cheese, divided 1/3 cup grated Parmesan cheese, divided 1. Cook ziti according to package direction; drain. In a large skillet, heat 1/4 inch oil over medium heat until hot but not smoking. Cook eggplant, a few slices at a time, until well browned on each side, adding more oil as needed. Make sure the eggplant is thinly sliced and cooked until very tender and well browned. Drain eggplant on a paper towel-lined platter and cover to keep warm. 2. Reserve 1 cup spaghetti sauce; combine remaining sauce with cooked ziti. Preheat oven to 400°F. Coat a 9" x 13" baking dish with cooking spray. 3. Layer half the ziti mixture in the prepared baking dish then 3/4 cup mozzarella cheese, half the eggplant, and 2 tablespoons Parmesan cheese; repeat layers. Top with reserved 1 cup spaghetti sauce, the remaining 1/2 cup mozzarella, and remaining Parmesan cheese. 4. Bake, uncovered, for 30 minutes, or until heated through.
|
|