Sometimes, when you see a picture of a recipe, you have to try it. I found this amazing recipe through (of course) Foodgawker. My first impression: a big, awesome, savory pasta-filled cake wrapped in grilled eggplant. The blogger who originally posted the recipe noted that it was her adaptation of a Giada De Laurentiis recipe which used ground beef instead of sausage and jarred marinara as opposed to the roasted grape tomatoes. I really appreciate the changes she made: sausage already has built in seasonings and fat which = more flavor and, growing up with my grandmother and mother’s homemade sauce, jarred marinara is nearly sacrilege. Now, I’ll admit, slicing and grilling 2-3 large or medium eggplants is, lightly put, a pain in the butt. But by starting early enough and doing this part of the recipe first rather than nearly last as it was originally placed, you can get this stressful portion out of the way, and also roast your grape tomatoes at the same time (15-20 minutes). And for all the tedious grilling you have to do, isn’t it worth it for this?
Roasting the grape tomatoes gave such a fresh flavor to the dish. It made me realize I didn’t actually need a crushed sauce because when I added the hot pasta water to the browned sausage-roasted tomato mixture, there is more than enough liquid to coat the pasta, but it doesn’t make the timbale a runny mess either. And who can resist fresh grape tomatoes that make mid-September feel like summer?
In fact this dish is a perfect summer-fall transitional dish. It has grilled eggplant (summer), fresh roasted grape tomatoes (roasting=fall, tomatoes=summer), fresh basil (summer), and cheesy pasta bake (fall).
So once your sauteed onion, browned sausage, roasted tomato sauce is all together in the pan, you will have something like this:
So while that was cooking down, your rigatoni should have been cooking, and then you add the pasta, peas, basil, parmigiano, and fresh mozzarella right to the skillet and make sure every thing is evenly incorporated. At which point you should have something like this:
Then, you get your springform pan (I always thing of it as a cheesecake pan) and grilled eggplant slices out. Brush the interior of the pan lightly with olive oil, and then begin layering your eggplant slices on the bottom of the pan. The recipe reminds you that the bottom of the pan will be the top of what people see on the finished product, so make sure there is no visible metal so that the pasta won’t leak out of your timbale. After the bottom is covered, take your longer slices and layer them over the sides of the pan vertically, so about half of the slice will be hanging on the outside of the pan. Once you have layer the slice around the side of the pan (being careful again so you don’t leave holes where the pasta will leak out of the sides of your timbale), you can pour the pasta mixture right on top of the layered eggplant. Then you should be right aboutttt here:
Then you flip the eggplant pieces hanging over the outside of the pan from the outside over onto the top of the pasta mixture. Unless you managed to get freakishly huge or long eggplants, you will likely have a small hole in the center. Worry not, you can use any small, seemingly useless bits of eggplant you have to patch your hole. Observe:
Finally, cover with foil, bake for 30 minutes, and then remove and allow to cool for 15 more. Then, flip the whole pan (careful, might still be hot) onto your serving platter and release the side ring piece. Then carefully peel off the bottom of the pan (which is now the top of your timbale), and voila! You have a beautiful meal.
Recipe from Caramelized Sarcasm, VERY lightly adapted by me (Click for her original post)
2 huge (or 3 medium)eggplants
1/2 cup of fresh or frozen baby peas (don’t used canned please)
1/2 cup of freshly grated Parmigiano-Reggiano
1/2 lb of fresh mozzarella, finely cubed
1 lb of sweet italian sausage, casing removed
1.5 lbs of grape tomatoes
1/2 of large onion, finely chopped
1/2 teaspoon of minced garlic
3/4 lb of rigatoni (about 3/4 of the regular box)
a few handfuls of fresh basil, roughly chopped or hand torn
lots of olive oil
Preheat your oven to 450 degrees. Line a baking dish with foil, and then put your grape tomatoes on it. Bake them for about 15-20 minutes until they pop and start to char on the outside. Then turn your oven down to 400. Meanwhile, bring a large pot of water to a boil on your back burner. When it boils, turn it down to low and cover.
prepare the eggplant:
Slice it vertically to about 1/4-inch thick slices. Brush each piece of eggplant with a generous amount of olive oil. Sprinkle both sides with salt and pepper, and cook either on a real grill or a grill pan. Do this on a high heat; it should take 4-5 minutes per side. You want nice golden slices.
cooking the filling:
Heat up a large skillet and add a few tablespoons of olive oil and your chopped onion. Cook it on a medium heat until golden brown. This process should take 8-12 minutes. When the onion is almost ready, add the garlic and stir it around for a minute (be careful not to burn!) Then add the sausage and begin to break it up with a spatula so none of the pieces are too big. Once all of the sausage is browned, add your charred tomatoes (with all of the pan juice) and half of your basil.
Liberally season the pasta water and turn it back on to high. Bring it up to a rolling boil (this should only take a few minutes since it was simmering, still on the heat) and add the pasta to it. Cook it until it is about 2 minutes from al dente. Yes, it will have a little bit of white on the inside. Don’t worry, it will finish cooking in the oven. Add 1 cup of boiling water to the skillet and cover while the pasta cooks (medium heat). Once the pasta is ready, drain it and add to the pan. Sprinkle extra salt and cracked pepper. Add the mozzarella, parmigiano, peas, and basil. Toss everything to coat and make sure the cheese is distributed everywhere.
For the assembly:
Brush a springform pan with olive oil. Layer the bottom with eggplant so there are no open spaces. Remember, the bottom will actually be the top of the “drum” so try to make it a nice pattern. Then, use more eggplant to cover the sides. Drape the slices over the pan so they hang over. Once you are done, fill the pan with the pasta mixture. Then fold over the draped slices of eggplant to cover the pasta. Make sure everything is covered. Place the springform pan on an extra baking dish, just incase it drips. Cover it with foil, and bake for 30 minutes in the oven. Remove it and let it cool for 15 minutes or so. When you can handle the pan (with gloves on, please), release the side piece. Then, place a large serving plate on top of your timbale. Gently flip the whole thing over. Remove the bottom of the springform pan from your eggplant and serve in slices!
*Incase it wasn’t clear, the bottom the timbale is actually what will be the top. You must flip over the contents of the springform pan onto a plate before you can slice and serve!