One of my favorite chefs is Giada De Laurentiis. I just love watching her cook with those super fresh ingredients.
This recipe is inspired by her Eggplant Timbale recipe.
It is so delicious you want to eat your plate too!
Ingredients:
- 1 large eggplant, sliced 1/4-inch thick
- 300 grams Penne or spiral pasta (I used fusilini)
- 200 grams ground beef
- 1 medium onion , sliced
- 1/2 cup mushroom, sliced
- 1/3 cup green pepper, chopped
- Salt & Pepper
- Turmeric and cinnamon
- Olive oil
- 1 cup mozzarella cheese, shredded
- 1 tablespoon tomato paste
- 1 teaspoon each basil and oregano
- 1/3 cup bread crumbs
- 1/2 cup Parmesan cheese
- 1 large eggplant, sliced 1/4-inch thick
- 300 grams Penne or spiral pasta (I used fusilini)
- 200 grams ground beef
- 1 medium onion , sliced
- 1/2 cup mushroom, sliced
- 1/3 cup green pepper, chopped
- Salt & Pepper
- Turmeric and cinnamon
- Olive oil
- 1 cup mozzarella cheese, shredded
- 1 tablespoon tomato paste
- 1 teaspoon each basil and oregano
- 1/3 cup bread crumbs
- 1/2 cup Parmesan cheese
Place a large skillet on medium-low heat add oil and when the oil is
hot carefully throw eggplants in and fry both sides. (or you can brush
the eggplants with oil and grill them)
In the same skillet add oil and saute onions with turmeric and salt until soft and golden brown. Add ground beef and brown the beef. Add salt & pepper and cinnamon. Add tomato paste, basil and oregano, mushroom and green pepper.
put the lid and let cook for 15 minutes then add Parmesan cheese.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
Preheat the oven to 350 degree F.
Grease a bundt cake pan or springform pan and sprinkle bread crumbs all over the pan. Line the pan with the eggplant. Be sure that the slices overlap and hang over the edge of the pan. Fill the pan with the pasta mixture, and shredded mozzarella pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta.
Bake in the oven for 20 to 25 minutes.
Remove from the oven and let it stand for 10 minutes then invert to serving dish and sprinkle with more Parmesan cheese or garnish as you like.
In the same skillet add oil and saute onions with turmeric and salt until soft and golden brown. Add ground beef and brown the beef. Add salt & pepper and cinnamon. Add tomato paste, basil and oregano, mushroom and green pepper.
put the lid and let cook for 15 minutes then add Parmesan cheese.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
Preheat the oven to 350 degree F.
Grease a bundt cake pan or springform pan and sprinkle bread crumbs all over the pan. Line the pan with the eggplant. Be sure that the slices overlap and hang over the edge of the pan. Fill the pan with the pasta mixture, and shredded mozzarella pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta.
Bake in the oven for 20 to 25 minutes.
Remove from the oven and let it stand for 10 minutes then invert to serving dish and sprinkle with more Parmesan cheese or garnish as you like.
No comments:
Post a Comment