Timballo di Melanzane e Ricotta (Eggplant and Ricotta Timballo)

Ingredients

• 2 large eggplants 2 large eggplants
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons fresh basil, chopped 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 cups (500ml) tomato sauce 2 cups (500ml) tomato sauce
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for roasting Olive oil for roasting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 25g, 12g
• Protein: 15g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 400°F (200°C).
2. 2.
   Slice the eggplants into 1/4-inch thick rounds and place them on a baking sheet.
3. 3.
   Drizzle the eggplant slices with olive oil and season with salt and pepper.
4. 4.
   Roast the eggplant slices in the preheated oven for 15-20 minutes, or until they are tender and slightly golden.
5. 5.
   In a bowl, combine the ricotta cheese, grated Parmesan, chopped basil, chopped parsley, and minced garlic. Season with salt and pepper to taste.
6. 6.
   Spread a thin layer of tomato sauce on the bottom of a baking dish.
7. 7.
   Arrange a layer of roasted eggplant slices on top of the sauce.
8. 8.
   Spread a layer of the ricotta mixture over the eggplant.
9. 9.
   Repeat the layers until all the ingredients are used, finishing with a layer of tomato sauce on top.
10. 10.
    Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
11. 11.
    Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbling.
12. 12.
    Allow the timballo to cool for a few minutes before serving.

Treat your ingredients with care...

• Eggplants — Make sure to slice the eggplants evenly to ensure even cooking. If you prefer a less bitter taste, you can sprinkle salt on the eggplant slices and let them sit for 30 minutes before roasting to draw out excess moisture and bitterness.
• Ricotta cheese — Use a high-quality ricotta cheese for the best flavor and texture. If the ricotta is too watery, drain it in a fine-mesh sieve before using.
• Tomato sauce — If you have the time, make your own tomato sauce using ripe tomatoes, garlic, onions, and herbs. Alternatively, use a good-quality store-bought tomato sauce.

Tips & Tricks

• To save time, you can prepare the timballo in advance and refrigerate it until ready to bake.
• For a twist, add a layer of thinly sliced mozzarella cheese between the eggplant and ricotta layers.
• Serve the timballo with a drizzle of balsamic glaze for an extra touch of sweetness and acidity.
• Leftovers can be refrigerated and reheated in the oven for a delicious next-day meal.
• Experiment with different herbs and spices to customize the flavors of the timballo to your liking.

Serving advice

Serve the Timballo di Melanzane e Ricotta as a main course, accompanied by a fresh green salad and crusty bread. Cut it into slices and garnish with fresh basil leaves for an elegant presentation.

Presentation advice

To create an impressive presentation, use a round or rectangular baking dish to shape the timballo. Carefully layer the ingredients to create visible layers when serving. Garnish the top with a sprinkle of grated Parmesan cheese and fresh basil leaves.