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.
Preheat oven to 180°C.
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.
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.
Combine the mozzarella, eggs and basil in a bowl, add the cooked pasta or rice.
Add the ricotta to the bowl with the pasta or rice and stir through.
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.
Fill the center with pasta or rice mix.
Spoon a little sauce on top and sprinkle the mature grated cheese.
Fold over hanging eggplant so that the top is neat.
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.
Invert onto a plate and serve.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
The eggplant could be barbecued.
Gluten Free to substitute pasta, bread etc.
Low Fat omit the oil
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