Ingredients

• 1 medium eggplant , peeled and thinly sliced
• 1 , 16 ounce
• 1 , 15 ounce
• 2 eggs , beaten
• 1 pound mozzarella cheese , shredded
• 0.5 cups grated Pecorino Romano cheese
• 1 , 26 ounce
• 1 pinch salt and pepper to taste

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 Bake for 45 minutes in the preheated oven, until heated through and cheese is lightly browned.

Nutrition per serving