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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. | 2. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside. | 3. Bring a large pot of salted water to a boil over high heat. | 4. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. | 5. Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. | 6. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. | 7. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. | 8. Add the peas and marinara sauce and stir to combine. | 9. Add the cheeses, basil, and cooked pasta. Set aside. | 10. Preheat the oven to 350 degrees F. | 11. Line the springform pan with the grilled eggplant. | 12. Be sure that the slices overlap and hang over the edge of the pan. | 13. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. | 14. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. | 15. Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set. | 16. To serve, invert the timbale onto a serving plate and remove the springform pan. | 17. Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. | 18. Slice and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2		sliced	-	-	-	-
olive oil	1/3	cup		238.68	0.0	0.0	27.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
penne pasta	1/2			845.8819	170.248	29.7313	3.4428
onion	1		diced	44.0	10.274000000000001	1.21	0.11
beef	1/2	lb	ground	449.05699999999996	0.0	44.0439	28.8712
italian pork sausage	1/2			784.7157	1.4742	32.3185	71.0553
marsala wine	1/4	cup		-	-	-	-
pea	1	cup	thawed	41.16	7.399	2.7439999999999998	0.196
marinara sauce	2	cups		-	-	-	-
mozzarella cheese	1 1/2	cups	diced smoked	-	-	-	-
pecorino romano cheese	3/4	cup	grated	-	-	-	-
basil leaf	1	cup	chopped	-	-	-	-

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