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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 51-60 of 115

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  • on October 04, 2009

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    Crowd stopping !!!!!!!! And it taste great too.

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  • on October 02, 2009

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    I saw Giada make this and I fell in love with it. I had trouble first with grilling the eggplant but I thought it wasn't that bad so finished it and baked it as directed and then I let it set for 10 min. amd then I inverted as she said on my stove and it fell every where on my stove it was one sloppy mess. I salvage some of it, and the part I salvaged the taste was delicious so the next time I will take the eggplant and cube it and saute and just add it to the finished mixture and bake it in a 9x13 in. pan. Like I said its a keeper but not with grilled eggplant.

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  • on September 21, 2009

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    I was never fond of eggplant, this receipe changed my view on eggplant. Made it just as the receipe calls, turn out great; I would add a bit more spice.

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  • on September 20, 2009

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    We prepared this dish tonight and it turned out perfectly. After reading all the comments we were a little leary about inverting it but decided we had to try it. It worked perfectly. We loved this and can't wait to make it again.

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  • on September 16, 2009

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    My husband and I saw Giada make this today and he went right out and bought the ingredients. When it was finished we served it to our son and my nephew, two 21 year olds that are really picky eaters. They were at first put off with the eggplant but tried it anyway and they both loved it and ate every drop!!

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  • on September 16, 2009

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    Saw Giada make this on TV. Just couldn't wait to try it. Our dinner guests loooved it! 'It is a keeper" was agreed to by all. I had no problem with inverting or cutting. I followed the recipe to the letter. It was just fantastic! I had no fear trying this for the first time for company accompanied with Antipasto and some garlic bread. Wonderful!!

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  • on September 14, 2009

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    I followed this recipe to the letter and it came out fantastic! Everyone at the table agreed that this one is a keeper. I let it set for 10 minutes before inverting it and removing the spring form pan as dirceted, and it held its shape beautifully. Perhaps those that had difficulty were too impatient.

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  • on September 13, 2009

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    Very time consuming to make, but enjoyable.
    If I were to do it again I would not use the smoked cheese, The taste and aroma were overpowering. My family would not even take a bite. I took the obligatory bite and the dish went down the drain. Which is too bad because I love all the components of this dish, with the exception of the smoked mozzarella.

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  • on September 11, 2009

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    I watched Giada make this on her cooking show and thought it looked like so much fun! Lots of steps but its kind of like a fun puzzle for those of you who enjoy a challenge. I added mushrooms to the filling which made it delicious. In addition I covered the springform pan with aluminum foil due to other reviewers comments on the leakyness they encountered. It worked out perfectly! I took off the foil and found the excess liquid which I promptly threw away. I had never used a springform pan before and was nervous it wouldn't pop out but it did! I did not invert, really no need. When I cut into the pie, it was just like the picture! Parts of pasta revealed themselves along with yummy green peas! Make this recipe, its amazing!

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  • on September 10, 2009

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    This was not a hard dish to make but it was time consuming. I used only the ingredients I had on hand so there were a lot of substitutions. I used all sausage and no beef, frozen basil, ommitted the peas, used parmesean cheese and a monterey/colby jack cheese mix. It came out beautiful and was delicious! Make sure you put foil or a cookie sheet under it while baking to catch the drips.

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