Eggplant Timbale

READY IN: 1hr 45mins
YIELD: 1 pan




  • 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.