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.