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Eggplant Ricotta Timballo

A great way to use up left over pasta and pasta sauce and a fantastic way to enjoy eggplant when they are in full season.


  • 500g pasta or rice (cooked)

  • 4 tablespoons olive oil

  • 4 eggplant cut into thin slices

  • 1 onion (finely diced)

  • 2 cloves garlic, garlic

  • 1 bottle of tomato sauce or fresh ripe tomatoes (chopped)

  • 250g ricotta cheese

  • 1 cup mozzarella cheese (grated)

  • 1 cup shredded basil

  • 4 hardboiled eggs (grated)

  • 1/4 cup bread crumbs

  • 1 cup mature cheese (grated)


  • 1.

    Preheat oven to 180°C.

  • 2.

    Use a spray of olive oil or brush the eggplant with oil then fry or grill on both sides until golden brown, do not allow to over cook.

  • 3.

    Stir fry the onion and garlic over a medium heat for 3 minutes. Add the tomato sauce or fresh chopped tomatoes and simmer for a further 10 minutes allowing most of the liquid to evaporate. Season with salt and pepper and remove from the heat.

  • 4.

    Combine the mozzarella, eggs and basil in a bowl, add the cooked pasta or rice.

  • 5.

    Add the ricotta to the bowl with the pasta or rice and stir through.

  • 6.

    Lightly oil the ramekins or baking dish and sprinkle a few breadcrumbs. Then line with the cooked eggplant. Some eggplant should be up over the dish to fold over the top.

  • 7.

    Fill the center with pasta or rice mix.

  • 8.

    Spoon a little sauce on top and sprinkle the mature grated cheese.

  • 9.

    Fold over hanging eggplant so that the top is neat.

  • 10.

    Bake for 15 minutes and remove from the oven. Allow to stand for 5 minutes then carefully run a knife around the edge to loosen the timballo.

  • 11.

    Invert onto a plate and serve.


The eggplant could be barbecued.
Gluten Free to substitute pasta, bread etc.
Low Fat omit the oil

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