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Eggplant Wrapped Baked Ziti

Copper Chef Loaf Pan

Recipe Type:  Pasta
Servings  4
5  cup  ziti  
1.25  cup  Marinara sauce   
1.5  cup  shredded mozzarella  
1  cup  pecorino  
2    eggplants  
0    Canola Oil  
0    Salt and Pepper  

  1.  Preheat oven to 350 degrees.
  2.  In a large bowl, combine the ziti, marinara sauce, mozzarella and pecorino; toss to combine.
  3.  Season the eggplant slices with salt and pepper.
  4.  Heat a Copper Chef oven medium-high heat.
  5.  Drizzle a thin layer of canola oil into the pan.
  6.  Cook the eggplant until lightly browned, about 2-3 minutes per side.
  7.  Transfer the cooked eggplant onto paper towels to drain excess oil.
  8.  Place the Easy-Lift Tray into a Copper Loaf Pan.
  9.  Place 3 slices of the eggplant on each long side of the pan, leaving an overhang.
  10.  Place one slice on each short side of the pan, leaving an overhang.
  11.  Place 2 slices of eggplant on the bottom of the pan to create a “crust.”
  12.  Spoon the ziti into the Copper Loaf Pan.
  13.  Place 2 slices of eggplant over the ziti.
  14.  Fold all the eggplant slices along the sides to seal.
  15.  Bake for 45 minutes.
  16.  Rest for 10 minutes before serving.