Mommy What's For Dinner?

Baked Ziti Casserole
I found this recipe here because I had never tried eggplant before. I didn't know how my family would like it, so I just didn't tell them what was in it until they were finished. They loved it! Great way to disguise veggies and get your kids (and husband) to eat them! It also makes two pans, one to eat and one to freeze or give away.

RECIPE INGREDIENTS:
2 medium eggplants
Salt
2 large zucchini
1/2 cup olive oil
1 lb. ziti or penne
1 onion, chopped
2 garlic cloves, chopped
2 28-oz. cans diced tomatoes (recipe calls for whole, but I like diced)
1/4 cup basil leaves, in strips
1/4 cup chopped parsley (I didn't have this and it turned out fine)
Pepper
4 tbsp. butter
1 cup shredded mozzarella
1 cup grated Parmesan

1. Peel the eggplant. Cut into 1/8-inch-thick slices, sprinkle with salt and put in a colander to drain. Pat dry. Slice the zucchini.

2. Heat 1/4 cup olive oil (I think it needs less oil than this) in a large skillet and fry the eggplant and zucchini until browned on both sides. Take them out of the pan and drain on paper towels.

3. Cook the ziti or penne 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. Then 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, add 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.