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    You are in: Home / Italian / Eggplant Timbale Recipe
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    Eggplant Timbale

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    45 mins

    1 hr

    Chef Mean Green's Note:

    I saw this recipe on the foodnetwork channel, courtesy of Giada De Laurentis. You need a 9 in. springform pan.

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    Serves: 4-6



    Units: US | Metric


    1. 1
      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.
    2. 2
      Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.
    3. 3
      Bring a large pot of salted water to a boil over high heat.
    4. 4
      Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
    5. 5
      Meanwhile, warm the 2 tablespoons of olive oil in a large skillet.
    6. 6
      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.
    7. 7
      Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat.
    8. 8
      Add the peas and marinara sauce and stir to combine.
    9. 9
      Add the cheeses, basil, and cooked pasta. Set aside.
    10. 10
      Preheat the oven to 350 degrees F.
    11. 11
      Line the springform pan with the grilled eggplant.
    12. 12
      Be sure that the slices overlap and hang over the edge of the pan.
    13. 13
      Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly.
    14. 14
      Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale.
    15. 15
      Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set.
    16. 16
      To serve, invert the timbale onto a serving plate and remove the springform pan.
    17. 17
      Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top.
    18. 18
      Slice and serve.

    Ratings & Reviews:

    • on January 23, 2011


      AMAZING! I just used what I had on hand - substituted plain mozerella cheese (not smoked), just ground beef (not sausage), and Madera wine (not Marsala). It is an easy recipe with lots of room for forgiveness if you like a dash of this and a dash of that. I also realized after I was done that I forgot the marinara sauce - so I served it sliced on a plate with marinara drizzled over the top. Impressive presentation! My 6, 7, & 9 year old kids loved it. Thanks for something different. Next time I'll make it exactly as listed.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 07, 2008


      I saw Giada make this on her show and had to try it. It was soo good but it definitely makes more than 4 servings! I used whole wheat penne pasta and ground sirloin instead of the beef and sausage. Great presentation as well for a get together!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Eggplant Timbale

    Serving Size: 1 (524 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 992.7
    Calories from Fat 501
    Total Fat 55.6 g
    Saturated Fat 16.1 g
    Cholesterol 77.5 mg
    Sodium 1316.5 mg
    Total Carbohydrate 84.9 g
    Dietary Fiber 20.9 g
    Sugars 17.6 g
    Protein 29.7 g

    The following items or measurements are not included:

    pecorino romano cheese

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