Recipe by Chef Mean Green
I saw this recipe on the foodnetwork channel, courtesy of Giada De Laurentis. You need a 9 in. springform pan.
Top Review by it'scolleen
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.
- 2 medium eggplants, sliced 1/4-inch thick
- 1⁄3 cup olive oil, plus
- 2 tablespoons olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 lb penne pasta
- 1 medium onion, diced
- 1⁄2 lb ground beef
- 1⁄2 lb 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 leaf
Directions See How It's Made
- 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.