Eggplant (Aubergine) and Ziti Parmesan

Ingredients

1 3/4 lbs eggplants, peeled and cut into 1/2 inch slices

salt

8 ounces ziti pasta

1 tablespoon oil

1 garlic clove, crushed(or more)

black pepper, freshly ground

1 1/3 cups part-skim ricotta cheese or 1 1/3 cups low fat cottage cheese

1 cup parmesan cheese, grated, divided

1/4 cup fresh parsley or 1 tablespoon dried parsley flakes, minced

1/2 teaspoon dried basil

1/2 teaspoon oregano

1/4 teaspoon hot red pepper flakes

2 cups tomato sauce(or more)

Food Network Canada

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