Eggplant Timbale

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

A little tricky and lots of steps, but well worth it! A new holiday favorite. Delicious!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

great recipe, in need of clarification. Do not use a springform pan, too small for the amount of pasta, do use a large pyrex bowl which gives the shape of a timbalo.(drum. Use a mandolin to cut the eggplant. Butter or oil the pyrex bowl and then coat with bread crumbs, line bowl with eggplant slices add pasta, cheese, ragu, pea mixture, cover mixture with more eggplant.slices cover all with a dish and some cans that will press the mixture down, chill in refrigerator for 45 min. Then bake at 375 for 90 minutes. Let sit 20 and then slice invert bowl onto serving platter.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Wow. I made this for my fiance's birthday dinner last night and his brother joined us and devoured it! They were so impressed! I did have to take my time and it did take me longer to prepare but I think the next time will go much quicker. I also couldn't find smoked mozz but it wasnt' missed since it's our first time. I think I might add a little prosciutto next time. This is definately going into our favorites.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This looks so impressive that even friends who claimed to hate eggplant were dying to try it. A bit of advice for the reviewer whose timbale fell apart--do not pack the pasta too much. If you don't, it should stay together when you unmold it and when you slice it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

A delicious recipe that lends itself well to variation. Though, I'll chime in with yet another vote to increase the number of eggplants to 4... and large eggplants, at that. Two mediums just will not cover. I made a vegetarian version of the recipe, substituting mushrooms - cremini and portabello - and green pepper for the meat. Also eliminating the peas, since I loathe them, and using my own homemade pizziola sauce. I also found that the Marsala was too sweet for my taste; I'd change to a plain, full-bodied red next time.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This eggplant timbale definitely has the WOW factor when it's done! It looked so pretty! However, I would agree with the suggestion in another review that you need more than 2 eggplants. I ended up using 4 eggplants. It's also easier to purchase the long and plump eggplants. To make it pretty, for one slice of eggplant, I cut it crosswise instead of lengthwise. I used this as the first piece on the bottom as the centre piece. Then, all the other longer pieces "fanned" out of the middle piece. In any case, this recipe is brilliant!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The flavor of the pasta part was good but you definitely need more eggplant to cover. Also, I suggest salting both sides of the eggplant and letting sit for one hour (Alex does this with her eggplant parm. To take the bitterness away. Salt both sides, let sit on wire rack for an hour and then rinse and pat dry. Then continue with recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I saw this on Everyday Italian while I was on lunch break at work and I really wanted to make it. It was hard slicing the eggplant perfectly, and it was also kind of hard lining the eggplant to the bottom of the springform pan, but in the end it turned out great and it's dee-licious.

I have some advice to those of you trying to make this dish. Firstly, you don't need to grill the eggplant slices, I pan fried mine and it worked just as well. Secondly, make sure you choose two long eggplants, if its too short your slices won't be able to reach the edge of the pan. Finally, I used regular mozarella and Parmesan cheese so I wouldn't have to go on a goose hunt trying to find the speciality stuff and it worked fine.

Overall, it's a great dish and I really enjoyed making it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great recipe, I made it with sweet turkey sausage.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Absolutely beautiful presentation! Mine also held together perfectly. I made my own marinara sauce which I think helped the dish. Beautiful to the eye, but really just a regular dish made to look fancy.