Eggplant & Cheese Timbale

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    Bertolli® Olive Oil, Basil & Garlic
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TRY THE OTHER CHEFS' RECIPES
  • When shopping for eggplants, look for ones with smooth, unblemished skin that doesn’t have any soft spots.

Chef's Table > baked pasta

The eggplant acts as a sponge, absorbing the flavors of the sausage, cheese and sauce to create a harmonious blend.
CREATED BY
Anita Jacobson
Culinary Instructor
See all her recipes and Bio
  • Serves 8
  • |
  • prep time: 45 minutes
  • |
  • cook time: 1 hour, 10 minutes
Ingredients:
  • 2 medium eggplants, cut into ¼ in.-thick slices
  • 3 Tbsp. Bertolli® Classico™ Olive Oil
  • 1 lb. sweet and/or Italian sausage, removed from casings and crumbled
  • 2 cloves garlic, sliced
  • 1 lb. penne pasta, cooked and drained
  • 1 jar Bertolli® Organic Olive Oil, Basil & Garlic Sauce
  • 1 lb. mozzarella cheese, chopped
  • 1½ cups pecorino Romano cheese, divided
Directions:
1. Preheat oven to 375°.

2. Lightly salt eggplant and drain in colander, if desired, about 30 minutes.

3. Rinse eggplant, then drain on paper towels; pat to dry. Brush eggplant with Olive Oil, then arrange on baking sheet. Bake, turning once, 30 minutes or until golden; set aside.

4. Meanwhile, cook sausage with garlic in 12-inch nonstick skillet over medium heat, stirring occasionally, 10 minutes or until sausage is done.

5 Brush bottom and sides of 10-inch springform pan with additional Olive Oil, then line with eggplant.

6 Combine hot penne, sausage, Sauce, mozzarella cheese and ½ of the pecorino cheese in large bowl. Turn into springform pan and press down firmly.

7 Bake 40 minutes. Cool 15 minutes on wire rack; remove from pan. Top with remaining pecorino cheese.