Want to fancy up that one lonely eggplant you have left? Do you have a tiny bit of ricotta sitting in your frig, a little leftover pasta and sauce? If you do, you can make these individual mini timbales.
They look so special when they’re unmolded that those you serve them to will think you spent all day in the kitchen, I won’t tell!
I also like them because they’re portion controlled, something I’ve been really getting in to lately, just serve with a salad and some crusty bread and your meal is complete!
I used one large eggplant for 4 ramekins, or you could use two smaller ones. The eggplant was cut 1/4 of an inch thick and preroasted in a 4o0F oven.
Next, you’ll want to rub some olive oil in your ramekins then line the base and the sides with the eggplant. Start layering your pasta, sauce, and ricotta mixture of chopped basil and parmesan, pressing down firmly as you go. I topped mine off with a dollop of basil pesto and then closed it all up by folding over your hanging eggplant.