Eggplant Timbale
Pasta, italiand an sausage, ground beef smothered in marinara and cheese all wrapped up in vevety eggplant.
Total Steps
26
Ingredients
14
Tools Needed
8
Ingredients
- 2 medium eggplants, sliced ¼ 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 cup marinara sauce, jarred or homemade
- 1 1/2 cup diced smoked mozzarella cheese (about 6 ounces)
- 1 cup grated Pecorino Romano cheese
- 1 cup chopped fresh basil leaves
Instructions
Step 1
Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill, (I did mine on the gas grill as there are so many slices it would take forever using my small grill pan).
Step 2
Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper.
Step 3
Grill the eggplant until tender and colored with grill marks, about 4 minutes per side.
Step 4
Set aside.
Step 5
Bring a large pot of salted water to a boil over high heat.
Step 6
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
Step 7
Drain pasta.
Step 8
Meanwhile, warm the 2 tablespoons of olive oil in a large skillet.
Step 9
Add the onion and saute until tender, about 3 minutes.
Step 10
Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes.
Step 11
Pour off any excess fat.
Step 12
Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat.
Step 13
Add the peas and marinara sauce and stir to combine.
Step 14
Add the mozzarella, 3/4 cupof the pecorino parmesan, basil, and cooked pasta.
Step 15
Set aside.
Step 16
Preheat the oven to 350 degrees F.
Step 17
Line the springform pan with the grilled eggplant.
Step 18
Be sure that the slices overlap and hang over the edge of the pan.
Step 19
Sort of like a flower, making sure they overlap so that your filling doesn't leak out.
Step 20
Make sure to line the bottom well also, as this will become the top when inverted.
Step 21
Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly.
Step 22
Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale.
Step 23
Bake until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set.
Step 24
To serve, invert the timbale onto a serving plate and remove the springform pan.
Step 25
Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top.
Step 26
Slice and serve.