Ingredients
2 firm eggplants, about 1 + 1/2 pounds each
coarse salt
6 - 7 tablespoons extra-virgin olive oil
1 small yellow onion, diced
4 cloves minced garlic
28 ounce can crushed tomatoes, (I like San Marzano)
12 ounces ziti (I like Barilla whole-grain)
1 heaping teaspoon Italian seasoning, crushed between fingertips
1 heaping tablespoon chopped fresh parsley
1 teaspoon crushed red pepper flakes, optional
fresh black pepper
3 cups whole milk ricotta cheese
1/3 cup freshly grated Parmesan cheese
3 cups fresh shredded mozzarella cheese
butter, for greasing pan
Preparation
