Eggplant Aubergine Timbale with Two Sauces

Delight your taste buds with this show-stopping Eggplant Aubergine Timbale with Two Sauces—a gorgeous centerpiece that combines rustic Italian charm with elevated culinary techniques. Thin, golden sautéed eggplant slices encase a flavorful pasta filling infused with tangy tomato sauce, creamy béchamel, and a medley of melted mozzarella and Parmesan cheeses. The dish is baked to perfection and crowned with a rich duo of sauces for an unforgettable harmony of flavors. This recipe offers an ideal way to impress guests or indulge in a hearty vegetarian main course that's as striking in presentation as it is in taste. Perfect for entertaining, this timbale is a truly comforting yet sophisticated dish that brings together layers of textures and rich Mediterranean flavors.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 pieces Eggplant (aubergine), large
• 5 tablespoons Olive oil
• 200 grams Pasta (penne or rigatoni)
• 250 milliliters Tomato sauce, homemade or store-bought
• 2 cloves Garlic, minced
• 1 medium Onion, finely diced
• 50 grams Parmesan cheese, grated
• 150 grams Mozzarella cheese, shredded
• 2 tablespoons All-purpose flour
• 300 milliliters Milk, whole
• 2 tablespoons Butter
• 10 pieces Fresh basil leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Nutmeg

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Slice the eggplants lengthwise into thin strips (approximately 5mm thick). Sprinkle with salt and let sit for 15 minutes to remove bitterness. Pat dry with a paper towel.

Step 3

Heat 3 tablespoons of olive oil in a large skillet over medium heat. Sauté the eggplant slices in batches, cooking for 2 minutes on each side until soft and golden. Set aside on a plate.

Step 4

Cook the pasta in salted boiling water until slightly underdone (about 2 minutes less than the package instructions). Drain and set aside.

Step 5

In the same skillet, heat 1 tablespoon of olive oil and sauté the onion and garlic until translucent. Add the tomato sauce and simmer for 10 minutes. Season with salt and pepper, and stir in chopped basil leaves.

Step 6

In a saucepan, melt the butter over medium heat. Add the flour and whisk for 2 minutes until smooth. Gradually pour in the milk while whisking, then cook until the béchamel sauce thickens (about 5 minutes). Add a pinch of nutmeg, salt, and pepper. Remove from heat.

Step 7

In a large mixing bowl, combine the cooked pasta, half of the tomato sauce, half of the béchamel sauce, Parmesan cheese, and half of the shredded mozzarella. Mix well.

Step 8

Grease a medium-sized oven-safe bowl or springform pan with olive oil. Line the sides and bottom with the sautéed eggplant slices, letting some pieces hang over the edges to fold over later.

Step 9

Fill the eggplant-lined bowl with the pasta mixture, pressing down gently to pack it. Fold the overhanging eggplant slices over the top to seal.

Step 10

Bake in the preheated oven for 25 minutes. Let the timbale cool for 10 minutes before carefully inverting it onto a serving plate.

Step 11

While the timbale cools, reheat the remaining tomato sauce and béchamel sauce in separate pans.

Step 12

Slice the timbale into wedges and serve with a drizzle of both tomato and béchamel sauces. Garnish with fresh basil leaves.

Nutrition Facts

Serving size	(2118.2g)

Amount per serving	% Daily Value*
Calories	2481.8

Total Fat 157.2g	0%
Saturated Fat 59.5g	0%
Polyunsaturated Fat 7.7g
Cholesterol 270.8mg	0%
Sodium 5613.6mg	0%
Total Carbohydrate 189.6g	0%
Dietary Fiber 43.4g	0%
Total Sugars 73.2g
Protein 90.4g	0%

Vitamin D 140.6IU	0%
Calcium 2174.8mg	0%
Iron 8.3mg	0%
Potassium 3351.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.8%

Protein: 14.3%

Carbs: 29.9%