Eggplant Timbale
Indulge in the culinary elegance of Eggplant Timbale, a stunning centerpiece dish that’s as impressive as it is delicious. This Italian-inspired recipe layers tender, roasted eggplant with perfectly al dente rigatoni, creamy ricotta, gooey mozzarella, and tangy marinara sauce, all baked to perfection in a springform pan. A golden breadcrumb crust and fresh basil bring texture and a burst of aromatic flavor, while careful layering creates a visually striking, domed masterpiece. Ideal for dinner parties or special occasions, this savory timbale bursts with Mediterranean flavors and is sure to captivate both the eyes and palate. Serve it with extra marinara and Parmesan for a comforting, show-stopping meal.
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Recipe Information
Ingredients
- 2 large Eggplants
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 300 grams Rigatoni pasta
- 2 cups Marinara sauce
- 1 cup Ricotta cheese
- 0.5 cup Grated Parmesan cheese
- 1 cup Mozzarella cheese
- 0.25 cup Fresh basil leaves
- 0.25 cup Breadcrumbs
- 1 large Egg
- 2 cloves Garlic
Instructions
Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
Slice the eggplants lengthwise into 1/4-inch thick slices. Brush both sides of each slice with olive oil, then season lightly with salt and pepper.
Lay the eggplant slices in a single layer on the prepared baking sheets. Bake for 15-20 minutes until soft and lightly golden. Set aside to cool.
Meanwhile, cook the rigatoni pasta in a large pot of salted boiling water until al dente. Drain and toss with 1 cup of marinara sauce to coat.
In a mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, and minced garlic. Stir until well blended.
Grease a round springform pan (8-9 inches in diameter) with olive oil and coat with breadcrumbs, shaking out any excess.
Line the bottom and sides of the pan with the roasted eggplant slices, arranging them to overlap slightly and hang over the edges of the pan.
Spread a third of the ricotta mixture over the eggplant, followed by a layer of pasta, a sprinkle of mozzarella cheese, and a few basil leaves. Repeat layers until all ingredients are used, ensuring the top layer is pasta.
Fold the overhanging eggplant slices over the top to enclose the filling. If necessary, add a few extra slices to fully cover the top.
Bake in the preheated oven for 35-40 minutes, until the timbale is heated through and the edges are bubbling.
Cool for 10 minutes, then invert onto a serving plate and carefully release the springform pan.
Slice and serve with additional marinara sauce and a sprinkle of Parmesan cheese, if desired.
Nutrition Facts
Calories |
2293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.2 g | 159% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 5245 mg | 228% | |
| Total Carbohydrate | 205.5 g | 75% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 44.6 g | ||
| Protein | 112.0 g | 224% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2454 mg | 189% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2737 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
