Eggplant Baked Ziti
Eggplants are versatile and full of amazing vitamins, nutrients, and fiber. The antioxidants, B vitamins, and phytonutrients found in eggplant each serve different purposes and have great benefits to us when eaten.
Antioxidants:
Eggplants are rich in antioxidants, especially nasunin. Nasunin is found in the skin and gives the eggplant its purple color. It fights diseases, inflammation and helps cells to take in and use nutrients and discard the waste.
B-Vitamins:
B-vitamins have a direct impact on energy levels, brain function, heart health, focus, and metabolism. They are required for your body to absorb the nutrients you eat, and they are also required for your body to turn the carbohydrates and fats you eat, into burnable fuel.
Phytonutrients:
Phytonutrients are found in plants and grow and develop to protect them from damaging environments. They act as a shield from things like UV radiation, predators, toxins, and pollution. Many of which we are also exposed to. By eating plants, like eggplants, we get the same shield. In addition to their protection, they also provide color, smell, and taste to plants.
Eggplant Baked Ziti
This is the perfect comforting winter pasta dish. If you don’t like eggplant, think again. The roasted eggplant adds the perfect heartiness to this dinner. I recommend using Miyoko’s cashew mozzarella to keep it plant-based.
Servings: 8 | Time: 1 hour
Ingredients:
2 eggplants
1 medium white onion
2 tablespoons coarse salt, plus more salt for cooking the pasta and seasoning the sauce
3 tablespoons extra virgin olive oil
2 garlic cloves, peeled and sliced
32 oz jar pasta sauce
1-pound ziti
1 cup fresh basil leaves, washed, dried and shredded
1 teaspoon crushed red pepper
Directions:
Preheat the oven to 400 degrees F.
Cut the eggplant into 1-inch cubes. Dice the onion. Peel and slice garlic.
Toss eggplant, onion, and garlic in a large bowl with olive oil, salt, and pepper. Add to a baking sheet and spread out in an even layer. Bake until the eggplant is very tender and browned for about 25 minutes. Turn and stir the eggplant cubes gently once or twice during bake so they cook evenly.
Turn oven down to 350 degrees F.
Salt pasta water and cook pasta according to box instructions.
In a 13-inch baking dish, add pasta, roasted eggplant, onion and garlic. Add tomato sauce, basil, crushed red pepper and mix to coat.
Thinly slice the Miyoko’s mozzarella and add on top of pasta. Bake until the edges of the baking dish are bubbling and the cheese is lightly browned, about 20 to 30 minutes. Serve immediately.
If you make this recipe and enjoy it, be sure to tag @AKFunctionalNutrition on Instagram!