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Eggplant Timbale

17/11/2023

Eggplant timbale is a rich and delicious dish, typical of Southern Italian cuisine. Here’s how to prepare it:

Ingredients

  • 3 large eggplants
  • 500 g of tomato puree
  • 250 g of mozzarella (preferably buffalo) cut into cubes
  • 100 g of grated Parmesan cheese
  • 2 eggs
  • Fresh basil
  • 2 cloves of garlic
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Frying oil
  • Breadcrumbs (if necessary)

Preparation

  1. Start by washing the eggplants, remove the ends and slice them lengthwise into slices about 5 mm thick. Soak them in salted water for about 30 minutes to remove their slightly bitter taste.
  2. After letting them drain and patting them dry with kitchen paper, fry the eggplant slices in plenty of hot oil until golden brown on both sides. Place them on paper towels to remove excess oil.
  3. Prepare a tomato sauce by sautéing the garlic in extra virgin olive oil. Add the tomato puree and let it cook for about 15-20 minutes. Season with salt and pepper and add a few leaves of fresh basil.
  4. In a bowl, beat the eggs with the grated Parmesan cheese, add the mozzarella cubes and mix.
  5. Take a timbale mold or a baking dish and grease the bottom with a little oil. Sprinkle the bottom with breadcrumbs if you desire a crunchier base.
  6. Create a layer of eggplants at the bottom, cover with some tomato sauce, and add a layer of the egg, mozzarella, and Parmesan mixture.
  7. Repeat the layers until all the ingredients are used up, finishing with a layer of eggplants and a sprinkling of Parmesan cheese.
  8. Bake the eggplant timbale at 180 °C for about 30 minutes, until a nice golden crust forms on the surface.
  9. Let it rest for a few minutes before serving the timbale, which will make it easier to cut and maintain its shape.

Fun Fact

Eggplant timbale is a dish that can be prepared in advance and reheated before serving. It’s also a great idea for recycling leftover tomato sauce and mozzarella. The word “timbale” comes from the French “timbale,” a type of drum, referring to the traditionally cylindrical shape of this culinary preparation.

Eggplant Timbale