Photo: flickr user ohmeaghan

Baked Ziti Casserole



2 mediums eggplants
2 lrg zucchini
1/2 cup olive oil (optional)
1 pound ziti or penne
1 onion chopped
2 garlic cloves chopped
2 28 oz cans whole tomatoes
1/4 cup basil leaves in strips
1/4 cup chopped parsley
4 tablespoons butter
1 cup shredded mozzarella


1. 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.
2. In a skillet, heat 1/4 cup olive oil and fry the eggplant and zucchini until browned on both sides. Take them out of the pan and drain on paper towels.
Lowfat Variation: spray eggplant and zucchini with olive oil and bake at 450F until brown. about 15 mins.
3. Cook the ziti in boiling salted water. Drain and set aside.
4. In a saucepan, heat the remaining 1/4 cup oil. Add the onion and cook until translucent. Add the garlic and cook for 2 minutes. Add the tomatoes, basil, parsley, salt and pepper. Simmer uncovered for 20 minutes. Pour into the bowl with the drained ziti.
5. Rub two shallow baking pans with olive oil. In the first pan, put 1/4 of the ziti, then 1/4 of the eggplant and zucchini. Dot with butter, add 1/4 of the mozzarella and then 1/4 of the Parmesan. Repeat the layers in that pan and do the same in the second pan.
6. Bake one of the pans in a 350-degree oven for 30 minutes until the top is brown and crusty. Cover the other pan tightly with aluminum foil and freeze. Defrost before baking. Each pan will make 4 to 6 servings.
Yield: “2 packages”
NOTES : Here’s a casserole to make from scratch when you have the time. Then freeze half the recipe, and you’ll have a homemade frozen dinner another night.


Copywrite: CC BY 3.0