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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut off the stems of the eggplants and discard. Slice the eggplant lengthwise into 1/4-inch-thick slices. | 2. Salt and layer the eggplant slices in a colander set over a bowl. | 3. Place a large bowl of water on top of the slices to act as a weight. Let the eggplant "sweat" for at least 1 hour to remove the excess water. | 4. Butter a 9 x 3 1/2-inch-deep round mold or cake pan and coat the inside evenly with the 1/2 cup bread crumbs. | 5. Shake out the excess crumbs and refrigerate the mold until ready to fill. | 6. To make the sauce: | 7. In a large saucepan, heat the olive oil and cook, stirring, the onions, carrot, and celery until they soften. | 8. Add the garlic and cook, stirring, until the garlic softens. | 9. Stir in the tomatoes, red wine, and bay leaf. | 10. Cover the pan and simmer the sauce for 30 minutes. | 11. Season with salt and pepper and set aside. Remove the bay leaf before using. | 12. Cook the bucatini according to the directions. | 13. Drain and transfer to a large bowl. Set aside. | 14. In a medium-size bowl, combine the veal, egg, white wine, the 2 tablespoons grated Pecorino, bread crumbs, and salt. Mix gently to just combine the ingredients. Form marble-sized meatballs with your hands. | 15. Note: Instead of frying the meatballs, bake Bake the meatball on a lightly greased cookie sheet at 350ºF until nicely browned, about 20 minutes. | 16. Transfer the meatballs to the bowl with the bucatini. Add the mozzarella, parsley, and 2 cups of the tomato sauce. Stir to combine the ingredients well and set aside. | 17. Rinse and dry the eggplant slices. | 18. Heat the peanut oil in a large sauté pan over medium-high heat. Fry the eggplant slices a few at a time until they soften, about 2 minutes on each side. | 19. Drain the slices on brown paper. | 20. Use additional oil if the pan seems dry. | 21. Preheat the oven to 325ºF. | 22. Line the prepared mold with the eggplant slices, draping them lengthwise over the bottom and overlapping them up the sides of the mold. There should be about a 3-inch overhang over the top edges of the mold. Make sure there are no open spots and that the mold is completely lined with the slices. | 23. Spoon the bucatini mixture evenly in the mold, packing it down with a wooden spoon all the way around. | 24. Fold the overhanging slices of eggplant in over the top of the mold; the mixture should be completely encased by the eggplant. | 25. Spread 1/2 cup of the remaining tomato sauce over the top of the mold and sprinkle with the 1/4 cup Pecorino. | 26. Bake the timballo, uncovered, for 45 minutes. It is done when the timballo shrinks a bit along the sides and a knife will easily move along the sides. | 27. Remove the mold from the oven and loosely cover the top with a sheet of aluminum foil. Let the mold stand for 20 minutes. | 28. Heat the remaining tomato sauce. Remove the foil from the timballo and run a butter knife around the inside edges to loosen it. Place a serving dish larger than the mold over the top and carefully invert it onto the dish. | 29. Cut the timballo into wedges and serve with additional sauce on the side. | 30. Tip: Use fresh mozzarella cheese, but if it is not available, substitute pasteurized. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	3			-	-	-	-
salt				-	-	-	-
breadcrumb	1/2	cup	toasted	-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
celery rib	1		chopped	-	-	-	-
carrot	1		chopped	29.52	6.8976	0.6696	0.1728
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
plum tomato	5	cups	chopped chopped drained canned drained	-	-	-	-
red wine	1/4	cup		-	-	-	-
bay leaf	1			-	-	-	-
fine sea salt	1 1/2	1/2		-	-	-	-
black pepper			ground	-	-	-	-
bucatini pasta	2	cups		-	-	-	-
veal	1	lb	ground	607.4680000000001	6.3467	98.3736	20.9894
egg	1		beaten	71.5	0.36	6.28	4.755
white wine	2	tablespoons		-	-	-	-
pecorino cheese	2	tablespoons	grated	-	-	-	-
breadcrumb	1/2	cup	toasted	-	-	-	-
fine sea salt	1	teaspoon		-	-	-	-
mozzarella cheese	1 1/2	cups	cubed	-	-	-	-
italian parsley	1/4	cup	chopped	-	-	-	-
peanut oil	1/2	cup		954.72	0.0	0.0	108.0
pecorino cheese	1/4	cup	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.