Very good and a great way to use Eggplant.
- 2 medium eggplants, sliced 1/4 inch thick
- 1/3 cup olive oil, plus two tablespoons
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound penne pasta
- 1 medium onion, diced
- 1/2 pound ground beef
- 1/2 pound italian pork sausage
- 1/4 cup Marsala wine
- 1 cup frozen peas,thawed
- 2 cups, store bought marinara sauce
- 1 1/2 cups diced smoked mozzarella cheese (about 6 ounces)
- 3/4 cup grated Pecorino Romano cheese, plus 1/4 cup
- 1 cup chopped fresh basil leaves
- Special equipment: 9 inch springform pan
Place a grill pan over medium high heat or preheat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but sitll firm to the bite, Stirring occasionally, about 8 to 10 minutes. Drain Pasta.
Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, brown meat, breaking it into bitesized pieces witha wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off heat. Add the peas and marinara sauce and stir to combine.
Add the cheeses, basil, and cooked pasta. Set aside.
Preheat the oven to 350 degrees, line the springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta, and add a few more slices on top to completely enclose the timbale. Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest for a few minutes before removing the springform pan