Food Network: Eggplant Timbale

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Eggplant Timbale
Recipe courtesy Giada De Laurentiis

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

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.