Eggplant Timbale

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian Episode: Neapolitan
TOTAL TIME: 1 hr 55 min
Prep: 45 min
Inactive Prep: 10 min
Cook: 1 hr
 
YIELD: 4 to 6 servings
LEVEL: Difficult

ingredients

  • 2 medium eggplants, sliced 1/4-inch thick
  • 1/3 cup olive oil, plus 2 tablespoons
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 pound penne pasta
  • 1 medium onion, diced
  • 1/2 pound ground beef
  • 1/2 pound Italian pork sausage
  • 1/4 cup Marsala wine
  • 1 cup frozen peas, thawed
  • 2 cups store-bought marinara sauce
  • 1 1/2 cups diced smoked mozzarella cheese (about 6 ounces)
  • 3/4 cup grated Pecorino Romano cheese, plus 1/4 cup
  • 1 cup chopped fresh basil leaves
  • Special equipment: 9-inch springform pan
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      Directions

      Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.

      Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

      Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the cheeses, basil, and cooked pasta. Set aside.

      Preheat the oven to 350 degrees F. Line the springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set.

      To serve, invert the timbale onto a serving plate and remove the springform pan. Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. Slice and serve.

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      5

      Newest Ratings and Reviews

      Read all 2 reviews

      • on January 26, 2014

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        This was very good, but I'm only giving it four stars because my eggplant did not hold its shape. I might have had to let it sit longer in the spring form pan to set. I might also try making less filling next time to see if it holds its shape better.

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      • on May 30, 2012

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        DELISH!! I saw Giada make this and I had to try it! it was pretty easy to make. My only suggestion is to make sure you buy LONG eggplants! it needs to be long enough to fold over the edge of your spring form pan so you can fold it over. I was nervious about it falling apart when i cut into it, so i let it cool for a good 10-15 minutes before cutting it. No problems, it stayed together good. I will definitly make this again. Thanks Giada for another wonderful recipe! :

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