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Baked Macaroni and Eggplant Neapolitan

(11 Votes)
Updated August 15, 2017
Baked Macaroni and Eggplant Neapolitan
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.

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 368
  • Calories from Fat 123
  • Total Fat 14g 21 %
  • Saturated Fat 7.1g 35 %
  • Trans Fat 0.0g 0 %
  • Protein 18g 35 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 41mg 14 %
  • Sodium 796mg 33 %
  • Total Carbohydrates 44g 15 %
  • Dietary Fiber 6.3g 25 %
  • Sugars 11g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I think this looks great and all of the ingredients sound really good. I actually have never tried eggplant, but for some reason the recipes I see that contain always look good to me. I am going to bookmark this to make for myself sometime because I really want to try it, but I know my kids won't eat it

Reply to rdelper 8226021. You are so right. When I read the recipe I knew we didn't make the eggplant that way. Thanks for this input....

oh so good easy recipe the eggplant in it was great loved the no meat that was not missed in recipe because of the eggplant

Here's what real Italians do....Slice the eggplant, then dip the slice into a beaten egg, then dip it into seasoned breadcrumbs, then fry. Drain on paper towels.....continue the recipe.....yummmm

totally agree! works great with zucchini fried like this, too. but I would suggest peeling large eggplant or zuc. as the skin can get a bit tough

I agree.. I dip eggplant slices in beaten eggs then in a mix of half flour half Italian breadcrumbs adding some garlic powder salt & pepper and a couple Tablespoons parmesan cheese then proceed as recipe states makes a HUGE difference in flavor and texture I also have homemade sauce most all the time( I freeze extra ) but a good quality spaghetti sauce is ok in a pinch

Does anyone know if this can be frozen once prepared? I am trying to use up garden eggplant, and I didn't know if the eggplant would get watery if frozen. Thanks

I have breaded & fryed the eggplant. Cooled and then frozen it. Take out only what you want and cover with sauce heat in oven or microwave.

We made this tonight & it was awesome! I could not pick out the eggplant after I baked it, which was great since my kids would not have enjoyed it if they knew it was there lol. I used 2 eggplants because I kept munching on it while I was frying up the rest lol. My mom said that she uses Pam & just browns the eggplant that way.. instead of putting it in oil. Never tried it that way but figured I would mention it!

This was great - just like mom used to make

This recipe is direct from Italy! Not the usual Americanized pasta----SUPER and easy. I didn't change a thing and we loved it. A large eggplant would require more frying, but would be worth it.

Very good and easy to make. Not having cooked eggplant before, I was a bit leery about getting the right "brown-ness" while frying, but I must have done something right. My 13-year old daughter helped and was very impressed with the end result. A definite keeper.


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