Eggplant and Pasta Timbales
2 large eggplants, sliced lengthwise 3/4 thick, skin on
Olive oil to coat eggplant
Salt and pepper
1 cup penne pasta, cooked
1 cup marinara sauce
1 lb. Ricotta cheese
1 cup grated Romano
3 T. Basil, chopped
Fresh pesto - about 1 T. Per ramekin
1 small log of wet mozzarella cheese, sliced thinly. You could also use shredded mozzarella
Preheat oven to 450 degrees.
Brush both sides of eggplant with olive and. Sprinkle salt and pepper on one side.
Roast eggplant 20-30 minutes until eggplant is tender and slightly browned.
Cook pasta according to package directions. Add marinara to drained pasta and set aside.
Mix together ricotta, eggs and 1/2 cup grated Romano cheese and chopped basil.
Putting Timbales together
Brush ramekins with olive oil, lay about 4 slices of eggplant covering the bottom and draping over the sides. Add pasta, ricotta mixture, sprinkle of Romano cheese. Press firmly into dish and top with a spoonful of pesto.
Fold eggplant over the top of the filling so it is enclosed.
Bake @350 degrees for 15 min. When they are bubbling and the top looks browned, remove from oven.
Allow ramekins to sit for 5 min and then turn upside down onto a plate. Top each with a slice of wet mozzarella and place back in the oven under the broiler until the cheese is melted. Remove and top with additional marina and a sprinkle of shredded Romano cheese.
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