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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 305.6
  • Total Fat: 11.7 g
  • Cholesterol: 18.8 mg
  • Sodium: 605.5 mg
  • Total Carbs: 38.6 g
  • Dietary Fiber: 9.7 g
  • Protein: 12.0 g

View full nutritional breakdown of agassifan eggplant timbale (slimmed down) calories by ingredient
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agassifan eggplant timbale (slimmed down)

Submitted by: AGASSIFAN

Introduction

Great recipe for a dinner party...served with a salad and breadsticks.

Vegetarian version...you may brown 1/2 lb hamburger and 1/2 italian sausage and add to pasta mix for "meaties".

This recipe takes a little bit of prep, but makes a spectacular presentation. Do a nice job with the bottom layering because that will be the presentation side...the top will not show, but try to cover it as well as possible.

This recipe has been WAY pared down calorie and fat wise...use the cheeses listed for the best flavour.
Great recipe for a dinner party...served with a salad and breadsticks.

Vegetarian version...you may brown 1/2 lb hamburger and 1/2 italian sausage and add to pasta mix for "meaties".

This recipe takes a little bit of prep, but makes a spectacular presentation. Do a nice job with the bottom layering because that will be the presentation side...the top will not show, but try to cover it as well as possible.

This recipe has been WAY pared down calorie and fat wise...use the cheeses listed for the best flavour.

Number of Servings: 8

Ingredients

    2 large eggplant, sliced 1/4" length-wise
    8 oz whole wheat penne
    1 medium onion (chopped)
    1 cup frozen peas
    2 cups organic maranara sauce
    3/4 cup parm, asiago, romano cheese blend (shredded)
    3 oz smoked mozzarella - cubed small
    3 tbsp basil
    1/4 cup marsala wine
    1/2 tsp salt
    1/4 tsp freshly ground black pepper
    2 tbsp olive oil

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Directions

1) Grill eggplant slices until just tender, let cool.
2) Boil pasta and drain
3) Saute onions in olive oil (3 minutes) with salt & pepper
4) Add marsala to onions and cook until wine is evaporated.
5) Add peas and maranara sauce to onions and warm thru.
6) Add the cheeses, pasta and basil and mix well.
7) Spray Springform pan with Pam. Layer 1/2 of the eggplant slices into a 9" spring form pan (lay with wide end of slices in middle of pan and pointy ends hoing 1/2 way up the side),
8) Layer other 1/2 of slices with wide end starting in the inside side of the pan and drape excess over the edge of the pan...reserve 2 slices for the top later.
9) Fill pan with pasta mixture, and press down to fill pan.
10) Place 2 reserved slices of eggplant to cover most of the top and fold draped eggplant over the top to cover the pasta mixture.
11) Bake in 350 degree oven for 30 minutes. Let cool for at least 10 minutes.
12) Place a large plate over the pan and invert timbale onto the plate. Release springform pan and remove the pan parts.

You can make this in a 2" rimmed 9 " cake pan, but the springform pan makes it a guarantee that it will come out in one piece

Makes 8 servings (8 wedges of the 9" pan)

Number of Servings: 8

Recipe submitted by SparkPeople user AGASSIFAN.





TAGS:  Vegetarian Meals |

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