Eggplant & Cheese Timbale

• Meat

  • 1 lb Sweet and/or italian sausage

• Produce

  • 2 Eggplants, cut into 1/4-inch-thick slices, medium
  • 2 cloves Garlic

• Pasta & Grains

  • 1 lb Penne pasta

• Oils & Vinegars

  • 3 tbsp Bertolli classico olive oil
  • 1 jar Bertolli organic olive oil

• Dairy

  • 1 lb Mozzarella cheese
  • 1 1/2 cups Pecorino romano cheese, grated

Found on villabertolli.com

Description

Ingredients

• 2 medium eggplants, cut into 1/4-inch-thick slices
• 3 Tbsp. Bertolli® ClassicoTM Olive Oil
• 1 lb. sweet and/or Italian sausage, removed from casings and crumbled
• 2 cloves garlic
• 1 lb. penne pasta
• 1 jar Bertolli® Organic Olive Oil, Basil & Garlic Sauce
• 1 lb. mozzarella cheese, chopped
• 1 1/2 cups grated pecorino romano cheese, divided
• 2 medium eggplants, cut into 1/4-inch-thick slices
• 3 Tbsp. Bertolli® ClassicoTM Olive Oil
• 1 lb. sweet and/or Italian sausage, removed from casings and crumbled
• 2 cloves garlic
• 1 lb. penne pasta
• 1 jar Bertolli® Organic Olive Oil, Basil & Garlic Sauce
• 1 lb. mozzarella cheese, chopped
• 1 1/2 cups grated pecorino romano cheese, divided

Directions

• Preheat oven to 375°.Lightly salt eggplant and drain in colander, if desired, about 30 minutes.Rinse eggplant, then drain on paper towels; pat to dry. Brush eggplant with Olive Oil, then arrange on baking sheet. Bake, turning once, 30 minutes or until golden; set aside.Meanwhile, cook sausage with garlic in 12-inch nonstick skillet over medium heat, stirring occasionally, 10 minutes or until sausage is done.Brush bottom and sides of 10-inch springform pan with additional Olive Oil, then line with eggplant.Combine hot penne, sausage, Sauce, mozzarella cheese and 1/2 of the pecorino cheese in large bowl. Turn into springform pan and press down firmly.Bake 40 minutes. Cool 15 minutes on wire rack; remove from pan. Top with remaining pecorino cheese.
• Preheat oven to 375°.Lightly salt eggplant and drain in colander, if desired, about 30 minutes.Rinse eggplant, then drain on paper towels; pat to dry. Brush eggplant with Olive Oil, then arrange on baking sheet. Bake, turning once, 30 minutes or until golden; set aside.Meanwhile, cook sausage with garlic in 12-inch nonstick skillet over medium heat, stirring occasionally, 10 minutes or until sausage is done.Brush bottom and sides of 10-inch springform pan with additional Olive Oil, then line with eggplant.Combine hot penne, sausage, Sauce, mozzarella cheese and 1/2 of the pecorino cheese in large bowl. Turn into springform pan and press down firmly.Bake 40 minutes. Cool 15 minutes on wire rack; remove from pan. Top with remaining pecorino cheese.