Ziti Eggplant and Fontina Gratin

Indulge in the comforting layers of this Ziti Eggplant and Fontina Gratin, a baked Italian masterpiece that blends hearty pasta, tender seared eggplant, and melty Fontina cheese in a luscious marinara sauce. This irresistibly cheesy dish is elevated with fresh basil, golden breadcrumbs, and a hint of Parmesan for a finish that's both crispy and creamy. Perfect for family dinners or entertaining a crowd, this gratin delivers bold, comforting flavors while offering a vegetarian option that's both hearty and satisfying. Simple to prepare yet impressive to serve, this baked ziti gratin pairs beautifully with a crisp green salad or garlic bread for a complete Italian-inspired feast. Whether you're a pasta lover or an eggplant enthusiast, this recipe is sure to become a new favorite!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 12 ounces Ziti pasta
• 1 large Eggplant
• 4 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 3 cups Marinara sauce
• 2 cups Fontina cheese, shredded
• 0.5 cups Parmesan cheese, grated
• 2 tablespoons Fresh basil leaves, chopped
• 0.5 cups Breadcrumbs

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplant into 1/4-inch thick rounds. Sprinkle both sides with salt and let the slices rest for 15 minutes on a paper towel to draw out excess moisture. Pat them dry with another paper towel.

Step 3

Bring a large pot of salted water to a boil and cook the ziti pasta until al dente, which is about 2 minutes less than the package instructions suggest. Drain and set aside.

Step 4

In a large skillet over medium heat, heat 2 tablespoons of olive oil. Sear the eggplant slices in batches for 2-3 minutes per side, adding more olive oil as needed. Remove and set aside on a plate lined with paper towels.

Step 5

Spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish.

Step 6

Layer half of the cooked ziti on top of the marinara. Spread another 1 cup of marinara sauce over the pasta, and sprinkle half of the Fontina cheese, 1/4 cup of Parmesan cheese, and 1 tablespoon of basil on top.

Step 7

Place a layer of eggplant slices over the cheese, slightly overlapping them.

Step 8

Repeat the layering process with the remaining ziti, marinara sauce, Fontina cheese, Parmesan cheese, basil, and eggplant slices.

Step 9

In a small bowl, mix the breadcrumbs with 1 tablespoon of olive oil. Sprinkle this mixture evenly on top of the final layer.

Step 10

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 11

Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.

Step 12

Let the gratin rest for 10 minutes before serving. Garnish with additional chopped basil, if desired.

Nutrition Facts

Serving size	2045 grams (2045.0g)

Amount per serving	% Daily Value*
Calories	3362

Total Fat 161.60g	207%
Saturated Fat 66.90g	335%
Polyunsaturated Fat 5.80g
Cholesterol 240mg	80%
Sodium 7143mg	311%
Total Carbohydrate 366.20g	133%
Dietary Fiber 45.50g	163%
Total Sugars 53.00g
Protein 134.30g	269%

Vitamin D 48IU	240%
Calcium 2255mg	173%
Iron 19mg	104%
Potassium 1661mg	35%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.1%

Protein: 15.5%

Carbs: 42.4%