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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

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| 1. Place the eggplant slices in a bowl, and sprinkle with salt. Let drain over a bowl in the refrigerator for at least an hour. I like to do this overnight. | 2. Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook for about 6 minutes, or until almost tender. It will cook the rest of the way in the oven. Drain. Mix together the ricotta cheese and eggs in a small bowl. Stir in half of the mozzarella cheese and Pecorino Romano cheese. | 3. Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish. Arrange layers of eggplant, cheese, ziti pasta, and more sauce all the way to the top of the pan. Top with remaining mozzarella cheese. | 4. Bake for 45 minutes in the preheated oven, until heated through and cheese is lightly browned. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		peeled sliced	-	-	-	-
ziti pasta	1	package		-	-	-	-
ricotta cheese	1	container		-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
mozzarella cheese	1	pound	shredded	1469.641	123.46799999999999	61.5072	81.0571
pecorino romano cheese	1/2	cup	grated	-	-	-	-
spaghetti sauce	1	jar		-	-	-	-
salt pepper	1 to taste	pinch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.