Eggplant Parmesan Baked Ziti
Recipe type: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: Serves 8
Make Eggplant Parmesan without all the fuss in this tasted baked ziti recipe!
For the pasta:
  • 1 lb. ziti
  • 2 medium eggplant, peeled and diced
  • 1 T. olive oil
  • salt and pepper
  • ½ c. breadcrumbs
  • 3 T. fresh herbs, chopped (I used basil and oregano)
  • 2 jars Ragu sauce, any flavor (I used 6 cheese)
  • ½ c. mozzarella cheese, shredded
For the topping:
  • 2 T. butter
  • ½ c. breadcrumbs
  • 1 c. mozzarella cheese
  1. Preheat the oven to 375 degrees. Spray a 9 x 13 baking dish.
  2. Cook the ziti according to the package directions. Drain and keep warm.
  3. Put half the olive oil in a large skillet over medium heat. Add the eggplant, salt, and pepper and saute for 7-8 minutes or until the eggplant has softened.
  4. Add the remaining olive oil, the breadcrumbs, and the herbs to the pan and saute for 3-4 minutes. The breadcrumbs will begin sticking to the eggplant.
  5. Pour 1 cup of Ragu on the bottom of the 9 x 13 pan. Layer half the ziti, half the eggplant, then the mozzarella cheese. Layer the remaining pasta and eggplant.
  6. Sprinkle the cheese topping all over the top of the pasta dish.
  7. Heat the butter in the large skillet you used for the eggplant. Add the breadcrumbs and saute 2-3 minutes. Sprinkle on top of the cheese layer of the ziti.
  8. Cover the pasta with foil and bake 20 minutes.
  9. Remove the foil and continue baking for 10 minutes.
  10. Turn the broiler on high and broil for 2 minutes or until the breadcrumbs darken and the cheese starts to brown.
A Hezzi-D Original Recipe
Recipe by Hezzi-D's Books and Cooks at