"Ziti al mulignan" is a traditional Italian dish of baked pasta and eggplant originated from the southern part of Italy. The pasta itself is a tube-shaped noodle that bakes until al dente. Eggplant is a key ingredient, and it is typically cut into cubes, salted to remove bitterness, and then fried until golden brown. The eggplant is added to a sauce of tomatoes and basil and then layered with pasta in a baking dish. Additional layers of cheese are melted in between until the dish is golden brown and bubbly. Continue reading to discover a delicious recipe for "ziti al mulignan" that will surely be a hit with your family and friends.
Here are our top 5 tried and tested recipes!
EGGPLANT, TOMATO AND MOZZARELLA PASTA BAKE
Provided by Katie Lee Biegel
Categories main-dish
Time 1h25m
Yield to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Season aggressively with salt. Add the rigatoni and cook 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain.
- Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Toss the eggplant and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes. (Leave the oven on.)
- Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. If it looks dry, add the remaining pasta water. Stir in 1 cup mozzarella.
- Spray a 9-by-13-inch baking dish with nonstick spray. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil. Bake until the cheese is melted and golden brown, 20 to 25 minutes. (Turn the broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve.
BAKED PASTA WITH TOMATOES AND EGGPLANT
Steps:
- Preheat the oven to 500 degrees F. (Make sure your oven is clean!) Place three (6-inch) gratin dishes on a sheet pan and set aside.
- Boil a large pot of water, add a tablespoon of salt, and add the pasta. If you're using one type of pasta, cook it for 1 to 2 minutes less than the directions on the package. If you're using two kinds of pasta, start with the one that cooks longest and add the second later so they finish at the same time. You want the pasta to be quite al dente. Drain.
- Pour the Tomato and Eggplant Soup into a large bowl, add the cooked pasta, the mozzarella, 2 tablespoons of the Parmesan, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and toss well. Divide the mixture evenly among the three gratin dishes, dot the tops with the butter, and bake for 10 minutes, until hot and bubbly and the pasta begins to brown. Sprinkle each dish with 1 tablespoon of the remaining Parmesan, bake for another 4 minutes, and serve hot.
- Heat 1/2 cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and saute for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.
- Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.
ZITI AND EGGPLANT
Eggplant pieces absorb the flavors to create a delicious tomato sauce served over ziti, complemented by cheese pita bread. You may easily coordinate the three parts of the recipe (pasta, sauce, pita) to finish at the same time. This recipe works great as just a pasta dish if you want to make the pitas separately! If you want, you can saute some garlic and onions before you throw the eggplant chunks into the skillet.
Provided by toezar
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the olive oil in a skillet over medium heat, and cook the eggplant about 10 minutes. Stir in the tomatoes, basil, pepper, and sugar. Simmer, stirring occasionally, 45 minutes. Mix the roasted red peppers into the skillet with the eggplant mixture. Continue cooking until eggplant is the consistency of the rest of the sauce.
- Bring a large pot of lightly salted water to a boil. Place ziti pasta in the pot, cook 9 to 11 minutes, until al dente, and drain. Serve the eggplant and tomato sauce over the cooked ziti.
- Preheat oven to 375 degrees F (190 degrees C). Open pitas and evenly spread insides with butter. Sprinkle with Parmesan cheese and season with paprika, salt and pepper. I like to make a light sprinkling of paprika across each piece. Heat pitas in the preheated oven until golden brown, about 6 minutes. Use to scoop up eggplant sauce, or eat separately.
Nutrition Facts : Calories 544.5 calories, Carbohydrate 91.9 g, Cholesterol 13.1 mg, Fat 12.1 g, Fiber 9.5 g, Protein 18.4 g, SaturatedFat 4.1 g, Sodium 534.1 mg, Sugar 5.1 g
ZITI AL MULIGNAN (BAKED PASTA WITH EGGPLANT)
This is a good way to get kids to eat eggplant. It doesn't have to be eggplant, either. I have made it with artichokes, and with capsicums (bell peppers) of different colours.
Provided by Zaphod Beeblebrox
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 190°C (375°F).
- In a large pot, boil the water.
- When it boils, add the salt and pasta.
- Stir for thirty seconds.
- Boil the pasta for eight minutes and drain.
- Cut the eggplant into 1 cm cubes.
- In a large bowl, using your hands, toss with the olive oil, garlic, and parmigiano cheese.
- Add salt, pepper, and oregano and toss.
- Grate the mozzarella.
- Toss 2/3 of the mozzarella cheese with the eggplant mixture.
- Reserve the other third.
- Using a spoon, flick bits of the ricotta into the bowl.
- Toss gently with your hands, using a folding technique- start at the bottom and fold it over the top so you don't spread the ricotta too much.
- Oil a 23 cm (9 in) square pan.
- When the pasta is cool enough to handle, add it to the bowl and toss quickly.
- Spread the mixture in the baking pan.
- Cover with the tomato sauce.
- Bang the pan on the counter a few times to get everything to settle and the air bubbles out.
- Cover with the remaining mozzarella.
- Cover LOOSELY with a"tent" of tin foil- do not let the foil touch the food!
- Bake for 35 minutes.
- Remove the tin foil and bake for 10 minutes more.
- Rest for 5 to 10 minutes before serving.
Nutrition Facts : Calories 1163, Fat 53.2, SaturatedFat 28.2, Cholesterol 162.5, Sodium 951.7, Carbohydrate 110.7, Fiber 9, Sugar 8.9, Protein 60.2
EGGPLANT-ZITI PARMESAN
I come from a big Italian family, my mom made this all the time. Very delicious and very hardy. A great anytime meal. The secret to good eggplant is to peel and drain it, so it's not soggy. Serve with crusty italian bread, and a tossed salad, and you have a hearty meal. It seems like a lot of work but it's not. I hope you enjoy your meal.
Provided by MOMMULL1214
Categories World Cuisine Recipes European Italian
Time 8h45m
Yield 8
Number Of Ingredients 8
Steps:
- Place the eggplant slices in a bowl, and sprinkle with salt. Let drain over a bowl in the refrigerator for at least an hour. I like to do this overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook for about 6 minutes, or until almost tender. It will cook the rest of the way in the oven. Drain. Mix together the ricotta cheese and eggs in a small bowl. Stir in half of the mozzarella cheese and Pecorino Romano cheese.
- Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish. Arrange layers of eggplant, cheese, ziti pasta, and more sauce all the way to the top of the pan. Top with remaining mozzarella cheese.
- Bake for 45 minutes in the preheated oven, until heated through and cheese is lightly browned.
Nutrition Facts : Calories 570.4 calories, Carbohydrate 63.5 g, Cholesterol 108.9 mg, Fat 19.9 g, Fiber 6.5 g, Protein 33.5 g, SaturatedFat 10.8 g, Sodium 902.5 mg, Sugar 12.1 g
Tips:
- Use fresh and high-quality ingredients for the best flavor.
- Don't overcook the pasta, it should be al dente.
- Roast the eggplant until it is tender and slightly caramelized.
- Use a good quality tomato sauce, or make your own from scratch.
- Layer the pasta, eggplant, and sauce in a baking dish, and top with cheese.
- Bake the pasta until it is bubbly and the cheese is melted and golden brown.
- Let the pasta rest for a few minutes before serving, so that the flavors can meld.
Conclusion:
Ziti al Mulingnan is a delicious and hearty baked pasta dish that is perfect for a family meal or a special occasion. It is easy to make, and can be tailored to your own taste preferences. With its combination of pasta, eggplant, tomato sauce, and cheese, Ziti al Mulingnan is sure to be a hit with everyone at your table.
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