Eggplant and Ziti Parmesan
| Yield: | 4 Servings |
| Categories: | Casseroles |
| 1 1/4 | lb | Eggplant; peeled and cut into 1/4-inch slices crosswise |
| Salt | ||
| 8 | oz | Ziti |
| 1 | tb | Oil |
| 1 | Clove (large) clove; crushed | |
| Black pepper; freshly ground to taste | ||
| 1 1/3 | c | Ricotta; part-skim, -or- |
| 1 1/3 | c | Cottage cheese; low-fat |
| 1 | c | Parmesan; grated, divided |
| 1/4 | c | Parsley; fresh, minced -or- |
| 1 | tb | Parsley flakes; dried |
| 1/2 | ts | Basil; dried |
| 1/2 | ts | Oregano |
| 1/4 | ts | Red pepper flakes; hot (optional) |
| 2 | c | Tomato sauce |
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