Eggplant & Cheese Timbale
This Eggplant & Cheese Timbale is reminiscent of a lasagna but with penne pasta instead. Choose sweet or Italian sausage, depending on your preference and sprinkle with Pecorino cheese to taste. Made with Mozzarella cheese, eggplant slices and basil and garlic sauce, this dish is flavorful and hearty.
Step 1: Preheat oven to 375°.
Step 2: Lightly salt eggplant and drain in colander, if desired, about 30 minutes.
Step 3: Rinse eggplant, then drain on paper towels; pat to dry. Brush eggplant with olive oil, then arrange on baking sheet. Bake, turning once, 30 minutes or until golden; set aside.
Step 4: Meanwhile, cook sausage with garlic in 12-inch nonstick skillet over medium heat, stirring occasionally, 10 minutes or until sausage is done.
Step 5: Brush bottom and sides of 10-inch springform pan with additional olive oil, then line with eggplant.
Step 6: Combine hot penne, sausage, sauce, Mozzarella cheese and 1/2 of the Pecorino cheese in large bowl. Turn into springform pan and press down firmly.
Step 7: Bake 40 minutes. Cool 15 minutes on wire rack; remove from pan. Top with remaining Pecorino cheese.
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