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Baked Macaroni and Eggplant Neapolitan

(8 Votes)
SERVES
6
COOK TIME
1 Hr
READY IN
1 Hr

Baked Macaroni and Eggplant Neapolitan is like eggplant parmigiana and baked ziti all rolled into one. Every mouthful is pure delight!

What You'll Need:
  • 8 ounces ziti pasta
  • Vegetable oil for frying
  • 1 eggplant, peeled and thinly sliced (see Notes)
  • 1 (28-ounce) jar spaghetti sauce, divided
  • 2 cups (8 ounces) shredded mozzarella cheese, divided
  • 1/3 cup grated Parmesan cheese, divided
What To Do:
  1. Cook ziti according to package directions; drain.
     
  2. 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. Drain eggplant on a paper towel-lined platter and cover to keep warm.
     
  3. Reserve 1 cup spaghetti sauce; combine remaining sauce with cooked ziti. Preheat oven to 400 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
     
  4. Layer half the ziti mixture in 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, remaining 1/2 cup mozzarella, and remaining Parmesan cheese.
     
  5. Bake, uncovered, for 30 minutes, or until heated through.
Notes

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