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.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

In a mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, and minced garlic. Stir until well blended.

Step 6

Grease a round springform pan (8-9 inches in diameter) with olive oil and coat with breadcrumbs, shaking out any excess.

Step 7

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.

Step 8

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.

Step 9

Fold the overhanging eggplant slices over the top to enclose the filling. If necessary, add a few extra slices to fully cover the top.

Step 10

Bake in the preheated oven for 35-40 minutes, until the timbale is heated through and the edges are bubbling.

Step 11

Cool for 10 minutes, then invert onto a serving plate and carefully release the springform pan.

Step 12

Slice and serve with additional marinara sauce and a sprinkle of Parmesan cheese, if desired.

Nutrition Facts

Serving size	2236.5 grams (2236.5g)

Amount per serving	% Daily Value*
Calories	2293

Total Fat 124.20g	159%
Saturated Fat 48.40g	242%
Polyunsaturated Fat 6.80g
Cholesterol 484mg	161%
Sodium 5245mg	228%
Total Carbohydrate 205.50g	75%
Dietary Fiber 38.70g	138%
Total Sugars 44.60g
Protein 112.00g	224%

Vitamin D 72IU	359%
Calcium 2454mg	189%
Iron 11mg	59%
Potassium 2737mg	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.

Source of Calories

Fat: 46.8%

Protein: 18.8%

Carbs: 34.4%