Eggplant Timbale
Eggplant Timbale is a main course that serves 6. One portion of this dish contains around 35g of protein, 36g of fat, and a total of 664 calories. For $2.94 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 59 people were impressed by this recipe. A mixture of pork sausage, marsala wine, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 1 hour and 25 minutes. It is brought to you by Leites Culinaria. Taking all factors into account, this recipe earns a spoonacular score of 78%, which is solid. Try Eggplant Timbale, Timbale of Eggplant and Ground Lamb, and A Play with Food or a Fava Bean Risotto Timbale — Jeu de nourriture ou une timbale de risotto aux fèves for similar recipes.
Servings: 6
Preparation duration: 45 minutes
Cooking duration: 40 minutes
Ingredients:
2 medium eggplants, sliced lengthwise, 1/4 inch thick
1 cup chopped fresh basil leaves
1/2 pound lean ground beef
2 cups marinara sauce, jarred or homemade
1/4 cup Marsala wine
1 1/2 cups diced smoked mozzarella cheese (about 6 ounces)
1/3 cup plus 2 tablespoons olive oil
1 medium onion, diced
1 cup frozen peas, thawed
1 cup freshly grated Pecorino Romano cheese
1/2 pound penne pasta
1/2 pound Italian pork sausage
Salt and freshly ground black pepper
Equipment:
pastry brush
grill pan
grill
pot
frying pan
wooden spoon
springform pan
oven
Cooking instruction summary:
1. Place a grill pan over medium-high heat or preheat 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 on both sides until tender and colored with grill marks, about 4 minutes per side. Set aside.2. While the eggplant cooks, 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, 8 to 10 minutes. Drain the pasta.3. Meanwhile, warm the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onion and saute until tender, about 3 minutes. Add the ground beef and sausage to the pan and brown the meat, breaking it into bite-size pieces with a wooden spoon, about 5 minutes. Pour off any excess fat. 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 mozzarella, 3/4 cup Pecorino, basil, and cooked pasta and season with salt and pepper.4. Preheat the oven to 350°F (175°C). Line a 9-inch springform pan with the grilled eggplant, making sure that the slices overlap and hang over the edge of the pan; reserve a few slices. Fill the pan with the pasta mixture, pressing gently to make sure the filling is evenly distributed. Fold the eggplant slices up over the top of the pasta and top with the reserved slices to completely enclose the timbale. Bake the timbale until the filling is warmed through and the cheese has melted, about 30 minutes. Let the timbale cool in the pan for 10 minutes.5. Invert the timbale onto a serving plate and carefully remove the pan. Sprinkle the timbale with the remaining 1/4 cup grated Pecorino, slice, and serve.
Step by step:
1. Place a grill pan over medium-high heat or preheat 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 on both sides until tender and colored with grill marks, about 4 minutes per side. Set aside.
2. While the eggplant cooks, bring a large pot of salted water to a boil over high heat.
3. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
4. Drain the pasta.
5. Meanwhile, warm the remaining 2 tablespoons olive oil in a large skillet over medium-high heat.
6. Add the onion and saute until tender, about 3 minutes.
7. Add the ground beef and sausage to the pan and brown the meat, breaking it into bite-size pieces with a wooden spoon, about 5 minutes.
8. Pour off any excess fat.
9. 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.
10. Add the mozzarella, 3/4 cup Pecorino, basil, and cooked pasta and season with salt and pepper.
11. Preheat the oven to 350°F (175°C). Line a 9-inch springform pan with the grilled eggplant, making sure that the slices overlap and hang over the edge of the pan; reserve a few slices. Fill the pan with the pasta mixture, pressing gently to make sure the filling is evenly distributed. Fold the eggplant slices up over the top of the pasta and top with the reserved slices to completely enclose the timbale.
12. Bake the timbale until the filling is warmed through and the cheese has melted, about 30 minutes.
13. Let the timbale cool in the pan for 10 minutes.
14. Invert the timbale onto a serving plate and carefully remove the pan. Sprinkle the timbale with the remaining 1/4 cup grated Pecorino, slice, and serve.
Nutrition Information:
covered percent of daily need
