Baked Macaroni and Eggplant Neapolitan

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

Serves: 6

Cooking Time: 1 hr

Ingredients

• 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

Instructions

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

• Make sure the eggplant is thinly sliced and cooked until very tender and well browned.
   
• For easy Italian recipes you will make again and again, we've compiled this collection of 35 No-Fail Italian Favorites, Plus 7 Classic Sauces you can make at home!