Cook pasta according to directions on the box.
1 lb. ziti pasta
In a large skillet, cook the onion in 3 tablespoons olive oil until translucent. Add the garlic and eggplant. Sautee until the eggplant is tender.
3 tablespoons olive oil, 1 large onion, 1 small eggplant, 2 large cloves of garlic
In a bowl, combine the ricotta, basil and mozzarella cheese. Mix well.
1 cup Ricotta cheese, 3 basil leaves, 1 cup mozzarella cheese
Combine the pasta and eggplant and toss to coat in the tomato sauce.
2 cups tomato sauce
In a large casserole dish, spread some of the pasta sauce on the bottom to keep the pasta from sticking or burning. Add ½ of the ricotta mixture, top with pasta and repeat once more, ending with pasta.
In a small skillet, melt the butter and heat the olive oil. Add the panko bread crumbs and Parmesan cheese and toast until golden brown, stirring often. Spread the mixture over the top of the casserole.
2 tablespoons butter, 1 cup panko bread crumbs, ½ c. freshly grated Parmesan cheese, 2 tablespoons olive oil
Bake at 350-degrees until for 15-20 minutes.
Serve hot and enjoy!
