[cooked-sharing]
Ingredients
Directions
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Using a pastry brush, lightly brush the eggplant slices with olive oil and sprinkle with salt and pepper.
Grill the eggplant until tender and colored with grill marks, about 4 minutes per side.
4 Minutes
Set aside
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
10 Minutes
Drain pasta.
Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes
3 Minutes
Add the veal and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about minutes. Turn off the heat.
5 Minutes
Add the prepared broccoli rabe and heated marinara sauce and stir to combine.
Add the prepared broccoli rabe and heated marinara sauce and stir to combine.
Set aside
Preheat the oven to 350 degrees
Line a springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the side edges of the pan.
Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly
Fold the hanging eggplant slices over the top of the pasta and add a few more slices on top to completely enclose the timbale.
Bake the timbale until warmed through and the cheese has melted, about 30 minutes.
30 Minutes
Let rest on the counter for 10 minutes to set. To serve, invert the timbale onto a serving plate and release from the springform pan.
10 Minutes
Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top.
Slice and serve.
Ingredients
Directions
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Using a pastry brush, lightly brush the eggplant slices with olive oil and sprinkle with salt and pepper.
Grill the eggplant until tender and colored with grill marks, about 4 minutes per side.
4 Minutes
Set aside
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
10 Minutes
Drain pasta.
Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes
3 Minutes
Add the veal and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about minutes. Turn off the heat.
5 Minutes
Add the prepared broccoli rabe and heated marinara sauce and stir to combine.
Add the prepared broccoli rabe and heated marinara sauce and stir to combine.
Set aside
Preheat the oven to 350 degrees
Line a springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the side edges of the pan.
Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly
Fold the hanging eggplant slices over the top of the pasta and add a few more slices on top to completely enclose the timbale.
Bake the timbale until warmed through and the cheese has melted, about 30 minutes.
30 Minutes
Let rest on the counter for 10 minutes to set. To serve, invert the timbale onto a serving plate and release from the springform pan.
10 Minutes
Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top.
Slice and serve.