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Eggplant Timbale Recipe

Eggplant Timbale

Recipe courtesy Giada De Laurentiis

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (115)

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Average Rating:

Total Reviews: 115

Showing 41-50 of 115

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  • on April 28, 2010

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    I made this for the first time a couple of weeks ago. My guests loved it. I used two large eggplants and sliced them thin. It came out perfect. It does take a while to make and bake, but once it is done there is nothing leftover for the next nite. The secret is pre-heat your oven to 350 and once the dish is done let it rest in the spring pan and when ready to serve remove it on to a platter.

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  • on February 10, 2010

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    It lives up to the "difficult" rating for making- but so worth it if you have the time.
    We made a few substitutions- used rice instead of pasta (I always save those boxes of white rice that come with delivered chinese food, so put that in instead and added garlic to the onion when sauteeing (because what doesn't taste better with garlic.
    It does need longer than 30 minutes- we cooked ours for 50. Then we also added egg to the mixture before putting it in the pan (after cooling it down a bit- maybe that's cheating, but the first time we made it it fell apart. But this is one of those recipes that you can take the basics and put your own little twist on it!
    It tastes even better the second day after heating up again for lunch!!

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  • on February 03, 2010

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    I made this the other night with my wife, except we made it all vegetarian, it turned out perfectly and I let it rest after I took it out of the oven and it didn't fall apart, even when I cut into it. We loved it and will make it again. Thanks for the recipe.

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  • on February 01, 2010

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    I made this last night for my family-my husband was so impressed with the way it came out. It truly looked just like the photo and my daughter Rachel said Mom this is unbelievable!!!! I did add a bit more pasta to the mix and had a bit left over so I put the extra pasta mixture in a separate tupperware container to eat for a lunch or leftover meal. It served us last ngith and we will look forward to enjoying it tonight as we all watch "The Bachelor"!!!! Giada-I have made so many of your dishes and this one will definitely be made again. Everyone should try this if you want to impress family or friends.

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  • on January 29, 2010

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    This was almost too pretty to eat once it came out of the pan! I agree with previous reviewers that you need 4 eggplants and be sure to slice them thick enough so that they don't fall apart as you are grilling them. I also decided to add some minced garlic to the onion in the pan as well as mushrooms. I used my own tomatoe sauce and had enough to put in a gravy bowl to place on top of the eggplant after you dish it out. Everyone in my family loved this dish and I will definately be making it again.

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  • on January 28, 2010

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    great and easy, great presentation, i would however use 3-4 eggplants, because the slices do not come out as perfect as giada's and you will not end up with enough slices, it also does need probably 45 min in oven to bake

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  • on January 24, 2010

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    I wasn't sure it would stay together one I took it out of the pan. I was surprised how well it came out. I will definitely make this again!!

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  • on January 22, 2010

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    I made this tonight for dinner. My husband and I both loved it! It's delicious and very appealing to the eye. I saw Giada make it a few days ago and couldn't wait to try it myself. I will definitely make this one again.

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  • on December 28, 2009

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    Delish!!!!

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  • on October 19, 2009

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    I made this with my mom the other day. It was INCREDIBLE! The tastes were magnificent. It sounds really difficult to make, but just make sure you have enough eggplant, or under-stuff it. Next time, I'd use three eggplants. I brought it to my apartment and my roommates loved it! I'd definitely make it again.

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