Unleash the flavors of Italy with this heartwarming ziti, eggplant, and fontina gratin recipe. Combining the earthy notes of eggplant with the creamy melt-in-your-mouth goodness of fontina, this is a perfect dish to whip up for family dinners or weekend get-togethers. The ziti pasta holds up well to the rich sauce, ensuring every bite is a delightful mix of textures and flavors.
For this recipe, you might need to pay special attention when purchasing the eggplant and fontina cheese. Eggplant, also known as aubergine, can be found in most supermarkets. Choose one that's firm to the touch with a glossy skin. Fontina cheese, on the other hand, is a specialty Italian cheese that melts beautifully. It has a mild flavor that pairs well with eggplant. If your local supermarket doesn't carry it, you can substitute with Gruyere or a mild provolone.
Ingredients for Ziti, Eggplant, and Fontina Gratin
Olive oil: A healthy cooking oil that enhances the flavor of the ingredients and prevents them from sticking to the pan.
Eggplant: This purple vegetable adds a meaty texture to the dish and absorbs the flavors of the sauce.
Salt: Enhances the flavors of the dish.
Garlic: Adds a robust, savory flavor.
Parsley: Its bright, slightly bitter flavor balances the richness of the cheese.
Black pepper: Adds a spicy kick to the dish.
Ziti: A tube-shaped pasta that's perfect for capturing chunky sauces.
Fontina: Creamy, smooth, and slightly nutty Italian cheese that melts well.
One reader, Inessa Lane says:
This ziti, eggplant, and fontina gratin recipe is a game-changer! The combination of flavors is simply divine. The eggplant adds a delightful texture, and the fontina cheese brings a rich, creamy taste. It's a must-try for anyone looking to elevate their pasta game!
Essential Techniques for Making Ziti, Eggplant, and Fontina Gratin
How to cook the eggplant: In a large nonstick frying pan, heat 4 tablespoons of the oil over moderately high heat. Add the eggplant and ¾ teaspoon of salt and cook, stirring frequently, for 10 to 15 minutes until the eggplant is soft.
How to toss the pasta with the eggplant: Toss the pasta with the cooked eggplant, the remaining oil, salt, and pepper until well combined.
How to broil the gratin: Transfer the pasta to a shallow baking dish or gratin dish. Broil for 2 to 3 minutes until the cheese melts and starts to brown.
How to serve: Serve the ziti, eggplant, and fontina gratin warm and enjoy.
How To Make Ziti, Eggplant, and Fontina Gratin
This pasta dish makes a filling meal with just a few ingredients! Ziti pasta is tossed in a sauce made of eggplant, fontina gratin, and seasonings.
Serves:
Ingredients
- 7tbspolive oil
- 1large eggplant,(about 1¾ lbs)
- 1¼tspsalt
- 2clovesgarlic
- 3tbspfresh parsley,chopped
- ½tspfresh ground black pepper
- 1lbziti,or penne
- ½lbfontina
Instructions
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In a large nonstick frying pan, heat 4 tablespoons of the oil over moderately high heat. Add the eggplant and ¾ teaspoon of salt and cook, stirring frequently, for 10 to 15 minutes until the eggplant is soft.
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Stir in the garlic, parsley, and ¼ teaspoon of pepper, and cook 3 minutes longer.
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Heat the broiler. In a large pot of boiling, salted water, cook the pasta for about 10 to 15 minutes until just done. Drain.
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Toss the pasta with the eggplant, the remaining oil, salt, and pepper. Add the cheese and toss again.
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Transfer the pasta to a shallow baking dish or gratin dish. Broil for 2 to 3 minutes until the cheese melts and starts to brown.
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Serve warm and enjoy.
Nutrition
- Calories: 897.09kcal
- Fat: 43.34g
- Saturated Fat: 14.53g
- Monounsaturated Fat: 22.40g
- Polyunsaturated Fat: 4.20g
- Carbohydrates: 96.53g
- Fiber: 8.98g
- Sugar: 9.99g
- Protein: 31.20g
- Cholesterol: 65.77mg
- Sodium: 859.69mg
- Calcium: 359.80mg
- Potassium: 708.27mg
- Iron: 2.37mg
- Vitamin A: 161.79µg
- Vitamin C: 8.03mg
Helpful Technique for Perfecting Ziti, Eggplant, and Fontina Gratin
When preparing the eggplant, make sure to cut it into even pieces. This ensures that it cooks evenly and you don't end up with some pieces that are mushy while others are undercooked. Additionally, when broiling the ziti, eggplant, and fontina gratin, keep a close eye on it. Broilers can quickly go from browning the cheese to burning it. It's best to stay nearby and check it frequently to achieve that perfect golden brown top.
Time-Saving Tips for Preparing Ziti, Eggplant, and Fontina Gratin
Prep ahead: Chop and prepare ingredients in advance to streamline the cooking process.
One-pot wonders: Opt for recipes that allow you to cook everything in a single pot or pan to minimize cleanup.
Batch cooking: Make larger portions and freeze leftovers for quick and convenient future meals.
Time-saving tools: Utilize kitchen gadgets like food processors and slow cookers to expedite meal preparation.
Plan your menu: Create a weekly meal plan to minimize last-minute decision-making and ensure efficient grocery shopping.
Efficient organization: Keep your kitchen well-organized to easily locate ingredients and cooking utensils.
Substitute Ingredients For Ziti, Eggplant, and Fontina Gratin Recipe
ziti - Substitute with penne: Penne is a similar tube-shaped pasta that can be used as a substitute for ziti in this recipe. It has a similar texture and shape, making it a suitable replacement.
eggplant - Substitute with zucchini: Zucchini can be used as a substitute for eggplant in this recipe. It has a mild flavor and a similar texture when cooked, making it a suitable alternative.
fontina - Substitute with Gruyère: Gruyère cheese can be used as a substitute for fontina in this recipe. It has a rich, nutty flavor and melts well, making it a good alternative for the gratin.
Presentation Tips for Ziti, Eggplant, and Fontina Gratin
Elevate the plating: When presenting this dish, ensure that the ziti, eggplant, and fontina gratin is elegantly arranged on the plate. Pay attention to the placement of each component to create a visually appealing presentation.
Garnish with fresh herbs: Sprinkle the dish with freshly chopped parsley to add a pop of color and a touch of freshness to the overall presentation.
Incorporate texture: Consider adding a crunchy element, such as a delicate breadcrumbs topping, to provide a contrast in texture and elevate the dining experience.
Utilize elegant serving ware: Choose sophisticated ceramic or porcelain dishes to showcase the gratin, enhancing the overall dining experience for the esteemed guests.
Accentuate with a drizzle: Finish the plating with a subtle drizzle of high-quality extra virgin olive oil to add a layer of richness and depth to the dish.
Consider portion control: Present the ziti, eggplant, and fontina gratin in smaller, refined portions to encourage guests to savor each bite and appreciate the flavors.
Emphasize the cheese: Highlight the fontina cheese by ensuring it is beautifully melted and delicately browned, creating an enticing visual appeal that complements the dish's flavor profile.
Attention to detail: Pay close attention to the cleanliness of the plate and ensure that each element is meticulously placed, reflecting precision and care in the presentation.
Essential Kitchen Tools for Making Ziti, Eggplant, and Fontina Gratin
- Large nonstick frying pan: A large nonstick frying pan is used for cooking the eggplant and other ingredients without the food sticking to the surface.
- Large pot: A large pot is used for boiling the pasta.
- Boiling water: Boiling water is used for cooking the pasta until it is just done.
- Shallow baking dish or gratin dish: This dish is used for baking the ziti, eggplant, and fontina gratin under the broiler.
Storing and Freezing Ziti, Eggplant, and Fontina Gratin
Let the ziti, eggplant, and fontina gratin cool completely to room temperature before storing or freezing. This will prevent condensation from forming and making the dish soggy.
To store in the refrigerator, transfer the cooled gratin to an airtight container or wrap tightly with plastic wrap. It will keep well in the fridge for up to 3-4 days.
For longer storage, you can freeze the gratin:
- Divide the cooled gratin into individual portions or freeze the entire dish, depending on your preference.
- Wrap each portion or the entire dish tightly with plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
- Label the package with the date and contents for easy identification.
- Place the wrapped gratin in the freezer, where it will keep for up to 2-3 months.
To reheat the refrigerated gratin, cover it with foil and bake in a preheated 350°F (175°C) oven until heated through, about 20-25 minutes. Remove the foil during the last 5 minutes of baking to crisp up the top, if desired.
For frozen gratin, you can either thaw it overnight in the refrigerator or bake it directly from frozen:
- If thawed, follow the reheating instructions for refrigerated gratin.
- If baking from frozen, cover the dish with foil and increase the baking time to 45-60 minutes, or until the gratin is heated through and bubbly. Remove the foil during the last 10-15 minutes of baking to brown the top.
Note that the texture of the eggplant and pasta may change slightly after freezing and reheating, but the flavors will still be delicious.
How to Reheat Ziti, Eggplant, and Fontina Gratin Leftovers
Preheat your oven to 350°F (175°C). Place the leftover ziti, eggplant, and fontina gratin in an oven-safe dish and cover it with aluminum foil. Bake for 15-20 minutes or until heated through. Remove the foil for the last 5 minutes to allow the top to crisp up slightly.
For a quicker method, use the microwave. Transfer the leftover gratin to a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway through, until the dish is heated evenly.
If you have a toaster oven, you can reheat individual portions. Place a serving of the gratin on a toaster oven-safe dish and heat it at 350°F (175°C) for 5-7 minutes or until warmed through and slightly crispy on top.
For a stovetop method, place the leftover gratin in a non-stick skillet over medium-low heat. Add a splash of water or olive oil to prevent sticking and help maintain moisture. Cover the skillet and heat for 5-7 minutes, stirring occasionally, until the dish is heated through.
If you want to add extra flavor and moisture to the reheated gratin, drizzle some olive oil or add a handful of fresh parsley before reheating. This will help revive the flavors and keep the dish from drying out.
Interesting Fact About Ziti, Eggplant, and Fontina Gratin
Ziti, eggplant, and fontina gratin is a delicious Italian dish that combines the rich flavors of eggplant and fontina cheese with ziti pasta. This dish is a great source of fiber, vitamins, and minerals, making it a healthy and satisfying meal option. Eggplants are a good source of antioxidants and dietary fiber, while fontina cheese adds a creamy and nutty flavor to the dish. Ziti pasta is a versatile ingredient that pairs well with the other components, creating a flavorful and comforting gratin. This dish is perfect for a cozy family dinner or a gathering with friends. Enjoy!
Is Making Ziti, Eggplant, and Fontina Gratin at Home Cost-Effective?
This ziti, eggplant, and fontina gratin recipe is quite cost-effective for a household. The ingredients, such as olive oil, eggplant, ziti, and fontina cheese, are reasonably priced and readily available. The dish offers a delightful combination of flavors and textures, making it a satisfying and budget-friendly option for a family meal. The approximate cost for a household of four people is around $15-$20, depending on the quality of ingredients. Overall Verdict: 9/10
Is This Ziti, Eggplant, and Fontina Gratin Recipe Healthy?
This ziti, eggplant, and fontina gratin recipe has both healthy and unhealthy aspects. On the positive side, eggplant is a nutrient-dense vegetable, providing fiber, vitamins, and minerals. Parsley adds a fresh, herbaceous flavor and is rich in antioxidants. However, the recipe also includes a significant amount of olive oil and fontina cheese, which are high in calories and saturated fat. While olive oil is a healthier fat option, using 7 tablespoons can quickly increase the calorie count of the dish. Additionally, the recipe lacks other vegetables or lean protein sources, which could make it a more balanced meal.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of olive oil used in the recipe, or use a cooking spray to minimize added fat
- Incorporate additional vegetables, such as diced tomatoes, zucchini, or spinach, to increase the nutrient content and fiber
- Use whole wheat or high-protein pasta to boost the fiber and protein content of the dish
- Opt for a lower-fat cheese, such as part-skim mozzarella, or reduce the amount of cheese used
- Add a lean protein source, like grilled chicken or shrimp, to make the meal more balanced and satisfying
Editor's Opinion on This Ziti, Eggplant, and Fontina Gratin Recipe
This ziti, eggplant, and fontina gratin recipe is a delightful combination of flavors and textures. The eggplant adds a rich, savory element, while the fontina cheese brings a creamy and indulgent touch. The use of fresh parsley and garlic enhances the dish with aromatic and vibrant notes. The broiling process creates a beautiful golden crust on the cheese, adding a satisfying crunch to each bite. Overall, this recipe offers a comforting and satisfying meal that is sure to impress with its delicious flavors and inviting presentation.
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Why trust this Ziti, Eggplant, and Fontina Gratin Recipe:
This recipe is a trustworthy choice for your next meal. The combination of eggplant, fontina, and ziti creates a harmonious blend of flavors and textures. The use of olive oil infuses a rich and savory taste, while the addition of garlic and fresh parsley elevates the dish with aromatic notes. The careful instructions ensure that the cheese melts to perfection, creating a delightful gratin. Trust in the quality and balance of these ingredients to deliver a memorable dining experience.
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