Ingredients
- 1 davinci ziti
- 1 egg (beaten)
- 1 eggplant (peeled)
- 1 onion (chopped)
- 1 clove garlic (minced)
- 1 italian herb seasoning
- 525 gr tomato (whole cut)
- 325 gr precious mozzarella cheese (shredded)
- 220 gr container precious ricotta cheese
- 190 gr tomato paste
- 60 ml davinci olive oil
- 40 gr precious parmesan cheese (grated)
- 1 gr garlic salt
- 1 gr pepper (crushed red)
1. Prepare pasta according to package directions; drain and set aside.
2. In a bowl, combine Ricotta cheese, egg and garlic salt; blend well and set aside.
3. In a skillet, cook eggplant and onion in hot oil until tender. Stir in tomatoes and tomato paste, Italian herb seasoning and crushed red pepper flakes. Remove fromheat and stir in Parmesan cheese.
4. In a lightly greased 3 litre baking dish, layer half of pasta, half of Ricotta cheese mixture, half of tomato mixture and half of Mozzarella cheese. Repeat with remaining pasta, Ricotta cheese mixture and tomato mixture; cover. Bake at 180ºC or 35 minutes. Uncover and sprinkle with remaining Mozzarella cheese. Continue baking, uncovered, for 5 to 10 minutes or until cheese melts.
