Baked Macaroni and Eggplant Neapolitan

SERVES: 6

COOK TIME: 40 Min

Baked Macaroni and Eggplant Neapolitan is like eggplant parmigiana and baked ziti all rolled into one. Every mouthful is pure delight! We can't get enough of this truly Italian way to chow down; so don't wait to bring this easy macaroni and eggplant recipe to your dinner table!

What You'll Need

16 ounces ziti pasta
1/2 cup vegetable oil, divided
1 eggplant, peeled and thinly sliced
Salt for sprinkling
Garlic powder for sprinkling
1 (24-ounce) jar spaghetti sauce, divided
2 cups (8 ounces) shredded mozzarella cheese, divided
1/3 cup grated Parmesan cheese, divided

What to Do

Cook ziti according to package directions; drain well and set aside.
In a large skillet, heat 2 tablespoons oil over medium heat until hot, but not smoking. Sprinkle eggplant lightly with salt and garlic powder. Cook eggplant in batches 2 to 4 minutes or until browned on both sides. Place eggplant on a paper towel-lined platter.
Preheat oven to 400 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Reserve 1 cup spaghetti sauce; combine remaining sauce with cooked ziti.
Layer half the ziti mixture in prepared baking dish, then 3/4 cup mozzarella cheese, half the eggplant, and 2 tablespoons Parmesan cheese; repeat layers. Top with reserved 1 cup spaghetti sauce, and remaining Parmesan cheese.
Bake, uncovered, 30 minutes, remove from oven. Add remaining 1/2 cup mozzarella cheese and bake 5 more minutes or until heated through.

Check This Out!

For easy Italian recipes you will make again and again, we've compiled this collection of No-Fail Italian Favorites, plus Classic Sauces you can make at home!
Looking for more tasty recipes with eggplant? Click here to check out our collection of Easy Eggplant Recipes: Simple Recipes with Eggplant.
When in doubt, try one of our Easy Lasagna Recipes for a new dinner favorite.

Nutritional InformationShow More

Servings Per Recipe: 6

Amount Per Serving % Daily Value *
Calories 669
Calories from Fat 286
Total Fat 32g 49 %
Saturated Fat 8.4g 42 %
Trans Fat 0.1g 0 %
Protein 22g 44 %

Amount Per Serving % Daily Value *
Cholesterol 38mg 13 %
Sodium 1,023mg 43 %
Total Carbohydrates 74g 25 %
Dietary Fiber 5.3g 21 %
Sugars 11g 0 %

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achumley0003 31706 34

Nov 22, 2017

I think this looks great and all of the ingredients sound really good. I actually have never tried eggplant, but for some reason the recipes I see that contain always look good to me. I am going to bookmark this to make for myself sometime because I really want to try it, but I know my kids won't eat it

msidoc

Sep 08, 2021

Don't mention anything about eggplant to the kids. They'll probably love it.

capalongr

Feb 24, 2014

Reply to rdelper 8226021. You are so right. When I read the recipe I knew we didn't make the eggplant that way. Thanks for this input....

eeleazer 6354649

Jul 21, 2013

oh so good easy recipe the eggplant in it was great loved the no meat that was not missed in recipe because of the eggplant

rdelper 8226021

Jan 25, 2012

Here's what real Italians do....Slice the eggplant, then dip the slice into a beaten egg, then dip it into seasoned breadcrumbs, then fry. Drain on paper towels.....continue the recipe.....yummmm

theresa4601

Aug 24, 2012

totally agree! works great with zucchini fried like this, too. but I would suggest peeling large eggplant or zuc. as the skin can get a bit tough

grannyblu

Jul 31, 2013

I agree.. I dip eggplant slices in beaten eggs then in a mix of half flour half Italian breadcrumbs adding some garlic powder salt & pepper and a couple Tablespoons parmesan cheese then proceed as recipe states makes a HUGE difference in flavor and texture I also have homemade sauce most all the time( I freeze extra ) but a good quality spaghetti sauce is ok in a pinch

pamcary 4772025

Oct 19, 2011

Does anyone know if this can be frozen once prepared? I am trying to use up garden eggplant, and I didn't know if the eggplant would get watery if frozen. Thanks

rdesjardins48 2909 533

May 22, 2012

I have breaded & fryed the eggplant. Cooled and then frozen it. Take out only what you want and cover with sauce heat in oven or microwave.

wittymomma

May 15, 2011

We made this tonight & it was awesome! I could not pick out the eggplant after I baked it, which was great since my kids would not have enjoyed it if they knew it was there lol. I used 2 eggplants because I kept munching on it while I was frying up the rest lol. My mom said that she uses Pam & just browns the eggplant that way.. instead of putting it in oil. Never tried it that way but figured I would mention it!

cooking cook 3

Mar 15, 2011

This was great - just like mom used to make

prellis 5422955

Feb 28, 2011

This recipe is direct from Italy! Not the usual Americanized pasta----SUPER and easy. I didn't change a thing and we loved it. A large eggplant would require more frying, but would be worth it.

bergwood 5909838

Dec 06, 2010

Very good and easy to make. Not having cooked eggplant before, I was a bit leery about getting the right "brown-ness" while frying, but I must have done something right. My 13-year old daughter helped and was very impressed with the end result. A definite keeper.