Eggplant Timbale Recipe
with tagliatelle and berretta farm ragu sauce
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Ingredients
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Eggplant Timbale
Tagliatelle
Berretta Farm Ragu Sauce
Method
Eggplant Timbale Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/4 inch rounds. Sprinkle with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
- 3
Mix the Filling
In a bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, fresh basil, eggs, salt, and pepper. Mix until well combined.
- 4
Assemble the Timbale
In a greased baking dish, layer the eggplant slices to form a base and sides. Fill with the cheese mixture and top with remaining eggplant slices. Bake at 350°F (175°C) for 30-35 minutes.
Tagliatelle Preparation
- 5
Cook the Pasta
In a large pot, bring salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente. Drain and set aside.
Berretta Farm Ragu Sauce Preparation
- 6
Serving
- 7
Combine and Serve
Serve the eggplant timbale on a plate with a generous portion of tagliatelle and top with the ragu sauce. Garnish with additional basil if desired.
