Eggplant Timbale with Pasta

Ingredients:

• 2 medium eggplants, sliced ​​0.5 cm thick.
• 1/3 tbsp. olive oil plus 2 tbsp. l.
• 0.5 tsp salt
• 1/4 tsp ground black pepper
• 220 g penne pasta (feathers)
• 1 medium onion, diced
• 250 g of ground beef
• 250 gr. Italian pork sausage
• 1/4 cup Marsala or port wine
• 1 cup frozen green peas, thawed
• 2 tbsp. marinara sauce
• 1.5 cups smoked mozzarella or suluguni cheese, diced (about 180 g)
• 3/4 cup finely grated Pecorino Romano or Parmesan cheese, plus 1/4 cup
• 1 cup chopped basil leaves
• Special equipment: extendable baking pan with a diameter of 22 cm.

Preparation:

1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and season with salt and pepper. Grill the eggplants until tender and darkened with grill marks, about 4 minutes per side.
2. Bring a large pot of salted water to a boil. Add the pasta and cook for 8–10 minutes, stirring occasionally, until al dente. Then drain.
3. Meanwhile, heat 2 tablespoons of olive oil in a large skillet. Add the onion and sauté until soft, about 3 minutes. Add the ground beef and pork sausage and cook for another 5 minutes, breaking up the ground beef with a wooden spoon. Pour in the Marsala and simmer for 3 minutes, until the liquid has evaporated. Then turn off the heat. Add the green peas and marinara sauce, mix everything and add both types of cheese, basil and boiled pasta.
4. Preheat oven to 170°C.
5. Cover the bottom and sides of a springform pan with fried eggplant, overlapping the slices and hanging over the edges. Place the pasta and minced meat mixture in the center and spread it evenly across the pan. Top with the remaining eggplant slices and add more slices to completely cover the timbale.
6. Bake for about 30 minutes, until the entire dish is heated through and the cheese is melted. Let the finished timbale rest on the counter for 10 minutes, then invert it onto a serving platter and remove from the pan. Sprinkle with the remaining 1/4 cup Pecorino Romano cheese, slice, and serve.
   
   
   See other recipes:
   
   

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   • Potato timbale with horseradish sauce