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Yield 8 portion of 6 ounces x each timballe

2 each grilled eggplant
fresh oregano
1/2 cup of extra virgin olive oil
1 lb of dry elbow "Maccheroni" pasta
10 ounces of smoked "mozzarella' cheese
3 table spoon of fresh grated Parmigiano Reggiano
4 cup of tomato sauce
Sea Salt and ground black pepper
2 ounces of butter
8 each of 6 ounces aluminum baking cups

Baked grilled eggplant maccheroni timballe


Peeled both eggplants in stripes by leave some alternate stripes on the eggplants. One of them sliced one inch of thickness with the slicer machine or sharp Chef knife, cut the long way side. The other eggplant cut it in regular dices, than place into a strainer with a bowl under it and dust with course sea salt, leave the salted pieces for at list a hour, this allow to release the acidity water of the eggplant. Wash the pieces to remove the salt and dry them over a paper kitchen towel; then floured well and sifted the excess flour out; deep fry the coated floured eggplant pieces, in hot oil at 300 until gold and crispy, strained out of the fryer and put in a half sheet pan with lay out on a paper towel, to absorb the extra grease. Peeled the Roma tomatoes cut it in dices and discard the seeds. Grilled the first sliced eggplant both size and then after you obtain nice grill mark let the eggplant rest on a tray and seasoned with sea salt, fresh ground black pepper, and roughly chop fresh oregano, drizzled some extra virgin olive oil and let it cool down and absorb the fresh seasoning. Boil the elbow Maccheroni pasta in salted boiling water. Then in a large skillet add the extra virgin olive oil, start with sauteing the peeled tomatoes, add some chopped fresh basil and the two cup of tomato sauce, add the pasta sauteed then incorporate the chopped smoked mozzarella cheese, and the fried eggplant pieces and the grated Parmigiano Reggiano. Turn off the flame of the skillet, let the pasta rest for few minutes to allow the flavors to developing together. Take a 6 ounces size aluminum baking cup lightly butter the internal surfaces and cover the sizes with the grilled eggplants slices, allow the center to be filled with the sauteed rest maccheroni pasta, cover with the left grilled eggplant, then it will be ready to bake at 350 degrees F. for 14 minutes ready to serve cut the baked timballe, in half with a bread knife and presented on large plate with 2 ounce ladle of warm tomato sauce each serving dish.

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