Stuffed Eggplant (Timbala)

 

Ingredients:

2		large Eggplants or 3 medium eggplants
		Salt
3	Tbl	Butter
½	Cup	Bread Crumbs
		Olive Oil For Frying
Filling:
2-1/2	Lb	Fresh Spinach, Stems Removed
1	Lb	Ricotta Cheese
3		Egg Yolks
1		Large Egg
1	Cup	Parmesan Cheese
½	Lb	Shredded Mozzarella Cheese
		Salt And Pepper To Taste
2	Cups	Tomato Sauce (Jarred Or Fresh)
		Parmesan Cheese

Directions:

Peel the eggplant and slice into 3/8” thick slices. Place in a colander or sieve and sprinkle liberally with salt for at least ½ hour (the salt will draw out the moisture and any bitterness). Pat dry.

Coat a 10” springform pan with 1 tablespoon of butter and sprinkle with breadcrumbs to coat.

Brown the eggplant slices in the olive oil on both sides. Line the bottom of the prepared springform pan by overlapping the eggplant slices. Lay more slices, overlapping up the sides of the pan, leaving some overhang. Reserve enough slices to make a top layer.

Preheat oven to 375º.

Filling: Wash the spinach and blanch it in boiling water for 3 minutes. Refresh under cold water, drain well, and squeeze dry. Chop the spinach fine and place in a medium bowl with ricotta, egg yolks, egg, mozzarella cheese and Parmesan cheese. Mix well, and season with salt and pepper to taste.

Spoon the filling into the mold, fold over eggplant from overhang and top by overlapping remaining eggplant slices. Press down and sprinkle with remaining bread crumbs, dot with remaining butter, and bake for 25 minutes or until golden brown.

Remove from oven and place a platter on top and invert the pan to remove.

Heat the sauce and serve with slices of the timbale, sprinkle with Parmesan cheese.

 

Yields

6-8 servings