Eggplant Casserole

Preheat oven to 375°F. Cut the eggplant into 1/4-inch thick rounds, then quarter each round to create bite-sized pieces.

Place flour in a shallow dish. Lightly coat eggplant pieces with flour, shaking off excess.

Heat olive oil in a large skillet over medium-high heat. Working in batches, fry floured eggplant pieces until golden brown on both sides, approximately 3-4 minutes per batch.

Cook ziti pasta according to package directions until al dente, then drain and set aside.

In a large bowl, combine cooked pasta, ricotta cheese, and spaghetti sauce, stirring until evenly mixed.

Fold the fried eggplant pieces into the pasta mixture gently to distribute evenly.

Transfer the mixture to a greased 9x13-inch casserole dish and spread evenly. Sprinkle grated Parmesan cheese evenly over the top.

Bake at 375°F for 20-25 minutes until the top is lightly golden and the casserole is heated through.

Remove from oven and let rest for 5 minutes before serving.