Eggplant Timbale

Name: Eggplant Timbale
Yield: 4 to 6 servings
Ingredients: 2 medium eggplants, sliced lengthwise 1/4 inch thick; 1/3 cup plus 2 tablespoons olive oil; Salt and freshly ground black pepper; 1/2 pound penne pasta; 1 medium onion, diced; 1/2 pound lean ground beef; 1/2 pound Italian pork sausage; 1/4 cup Marsala wine; 1 cup frozen peas, thawed; 2 cups marinara sauce, jarred or homemade (page 144); 1 1/2 cups diced smoked mozzarella cheese (about 6 ounces); 1 cup freshly grated Pecorino Romano cheese; 1 cup chopped fresh basil leaves

December 9, 2011

When my family and I made trips back to Italy to visit my grandfather’s family in Naples, his sisters often made one of these impressive timbales. It looked a bit plain on the outside, but when you cut into it, it was always filled with a delicious mixture, and as a kid I thought it was just so cool. I still do.

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