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Add a photoServings: 1
Ingredients
- 1 med Size aubergine
- 1/2 c. Oil
- 1 pkt Ziti
- 8 ounce Ricotta cheese
- 1 jar marinara sauce
- 3 ounce Grated cheese Garlic pwdr Oregano
Directions
- 1. Preheat oven to 425. Peel aubergine and cut crosswise into thin slices.
- Dredge each slice with flour and brown on both sides in warm oil.
- 2. Cook ziti 6 min according to package directions. Drain and return to pot. Blend in ricotta cheese, half of the sauce, half of the grated cheese.
- Season with garlic pwdr and oregano.
- 3. Cover the bottom of a baking dish with part of the ziti mix and top it with a layer of aubergine. Add in alternating layers of remaining ziti and aubergine till both are used.
- 4. Pour remaining half of the sauce over the top, and sprinkle with remaining half of grated cheese.
- 5. Bake for about 20 min, or possibly till brown and crispy.
- I've made this numerous times and it's always a hit. Usually substitute the pound container of low fat cottage cheese for the ricotta and use more of the grated cheese, either Swiss, mozzarella or possibly muenster.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 770g | |
| Calories 1462 | |
| Calories from Fat 1198 | 82% |
| Total Fat 135.1g | 169% |
| Saturated Fat 23.65g | 95% |
| Trans Fat 2.81g | |
| Cholesterol 94mg | 31% |
| Sodium 506mg | 21% |
| Potassium 1316mg | 38% |
| Total Carbs 39.23g | 10% |
| Dietary Fiber 14.3g | 48% |
| Sugars 15.03g | 10% |
| Protein 30.56g | 49% |
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