Eggplant Timbale

Have you ever had the feeling that a recipe was written just for you? When I saw Giada make this Eggplant Timbale, I was literally drooling at the TV! I absolutely love eggplant, but I have trouble incorporating it into dishes that aren't eggplant parm. I have seen similar dishes made with bread rather than eggplant, but I didn't want to have bread and pasta in one meal.
I made a few small changes to this recipe - I used Morningstar farm crumbles rather than beef and pork, and I made my own homemade sauce rather than jarred.
This dish is a bit time consuming for a weeknight, but it's worth it!

Eggplant Timbale

by Giada De Laurentiis

2 medium eggplants, sliced 1/4-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 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 leaves

Special equipment: 9-inch springform 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.

A Year Ago: Muffalettas and Mock PF Changs Tofu Lettuce Wraps and Wonton Soup