Eggplant Timbale

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Neapolitan

Picture of Eggplant Timbale Recipe Photo: Eggplant Timbale Recipe
Rated 5 stars out of 5
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  • Read 105 Reviews
Total Time:
1 hr 55 min
Prep
45 min
Inactive
10 min
Cook
1 hr 0 min
Yield:
4 to 6 servings
Level:
Difficult
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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.

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Newest Ratings and Reviews

Read all 105 reviews

  • on January 29, 2012

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    This was a very tasty dish, but did not hold together and make quite a mess in the oven. I suspect my eggplant preparation was to blame. Be sure not to slice it too thin and overlap enough to create a seal. I used baby eggplant to it was rather short which made it even more difficult to get good coverage.

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  • on January 09, 2012

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    have made this twice and perfection each time!!!! i didnt have sausage the 2nd time, i used organic ground beef and seasoned with herbs d' provence ;0 i grilled the eggplant on my gas outdoor grill which seemed faster; seemed like i used more salt than the recipe called for! i have made several of Giada's recipes and each time they are a huge hit with my friends and family!!!!!!

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  • on December 14, 2011

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    This was easier to make them I thought. Gorgeous, elegant, delicious and impressive! There is almost no way to botch this up, just don't let your eggplant slices tear in the middle. LOVE IT!!!

    people found this review Helpful.
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