Eggplant Timbale

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I've made this recipe before and really liked it, but didn't have any Marsala wine on hand so used something else. I plan to make it again this weekend and would like to use Marsala, but see that it comes in both a sweet and a dry variety. The recipe doesn't specify, but I'm assuming it should be the dry variety. I'd appreciate others' input as to what they used. Also, like others, I couldn't find smoked mozzarella so just used regular as well as regular romano -both worked fine. This is one recipe that turns out as pretty as the picture - very impressive!

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I gave 4 stars instead of 5 only because it the eggplant does not taste well as leftovers. Other than that this is an amazing dish. I have made it a few times now. I prefer doubling the Italian sausage and omitting the hamburger. I have even made this with ground turkey instead of hamburger, very delicious. Takes a bit of time but worth the effort

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I used ground turkey instead of beef and added asparagus, also couldn't find (didn't look that hard smoked mozz, so i used regular instead and was delish anyway. i would highly recommend this recipe and makes for great leftovers!

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I made this just last night and it was good and quite fun to make (I believe that cooking should be fun. It was a fine tasting dish however, the smoked mozzarella was a bit too overpowering. I would not use the full 6oz again. I would recommend cutting it, at least, in half and possibly leave it out entirely and substitute the smoked moz with plain.

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Giada:
This dish is absolutly tasty. However, I did have problems finding Smoked

Mozarella, so, I used regular. Any suggestions?? The rating of the recipe had

that its Difficult. I didnt find that. I just found it to be a little time consuming . I

used my little George Foreman grill to grill the eggplants. It turned out exactly like

you showed on TV, except for a little reddish greasy liquid seeping out. It

stayed together also. THANKS AGAIN!

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I love this recipe! In order to diminish the smokiness of the cheese, I used 1/2 smoked mozzarella and 1/2 unsmoked, and was very pleased with the results. I've made it twice, and both times my guests were hugely impressed with the look of the finished timbale. More importantly, it tastes fantastic.

I do have two cautions: first, make sure you make enough filling to reach the top of your springform pan. The first time I made it, I used a larger pan and forgot to adjust the amount of filling. The added room made things difficult when it came time to flip the timbale over for plating! Also, be sure to slice the eggplant at least 3mm thick. If you slice it too thin, it will get too mushy during grilling and will "tear" and let some of the pasta filling escape!

I can't wait to try this technique with some different fillings (e.g., penne with peppers, sausage and an alfredo sauce, or penne vodka with shrimp.

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Giada is always a hit or miss in our household (5 adults. I thought this was really gross. The eggplant was limp and lifeless and the smoked mozzarella was way way way too overpowering. I'm sorry to say this was a definite miss in our household and we'll never make it again.

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I haven't made this recipe, yet, although I've made something similar with a crust and it was great. I'd like to make it this weekend for company, but there will be 10 of us, and the recipe says it serves 4 to 6. Did you find that the servings are accurate? Would I have to make two separate ones or should I use a larger springform pan? (Of course I don't have one twice the size, but I think I have an 11 inch pan. Any thoughts on how to do this without having to make two?

Thanks.

(BY the way, I had to select a rating or I couldn't post. I'm assuming it's excellent, like most of Giada's recipes!

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This is an excellent recipe and just a note to clarify something commented on by Karen from GA, Giada did not say that she invented the recipe. I just finished
watching this for the 3 time and she said a timbale is a dish from Naples but that they make it encrusted in a dough. She changed up the recipe to make it lighter by using eggplant. So it is her recipe.

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This was fabulous, and thanks to other readers, I let mine sit long enough and it came out looking great. I used regular mozzerella and all beef. Guests were most impressed.