Mini Ricotta, Eggplant and Pasta Timbales

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.

Bake for 15 minutes at 350F, or until heated through. Let it sit for 5 minutes, unmold.
I then put a slice of fresh mozzarella on top of the timbale, placed it on a baking sheet, and stuck it under the broiler until it melt. Serve topped off with more sauce and grated cheese!

Enjoy and Buon Appetito!

Eggplant Ricotta Bake

If your looking to lighten it up after all that heavy food you’ve had lately, don’t leave! This is not your typical “Eggplant Parmigiana” Nothing breaded or fried here!! Not even mozzarella is in here! Really, trust me!

What you have instead is eggplant slices that are roasted in a hot oven, layered with a light marinara sauce, and then finished off with a very light, almost custard like, basil, cheese flavored ricotta.

The flavor of the eggplant intensifies from roasting it, and that, along with the other ingredients, gives you an end result that melts in your mouth!! You actually feel good after eating this, it’s not heavy at all. Serve a salad on the side, and you’re good to go!!

recipe addapted from Everyday Food
2 Large Eggplants sliced lengthwise 3/4″ thick.. Leave skin on
1LB. Ricotta
3 Eggs
1 Cup Grated Romano
Fresh Chopped Basil
About 2 Cups Marinara Sauce
Olive Oil to Brush On, along with, Salt & Pepper

1*** Preheat oven to 450F. Brush both sides of the eggplant slices with olive oil, salt and pepper. Roast till tender and golden, about 20-30 minutes.
2*** In a bowl, whisk ricotta, eggs, 1/2 cup of the Romano cheese, fresh basil, salt and pepper.
3*** Brush the bottom and the sides of an 8×8″ square casserole dish. Place 1/4 of the roasted eggplant down, spread with marinara, more eggplant, half of the ricotta mixture, repeat everything ending with ricotta on top. Spread remaining Romano over top. Bake 25 to 30 minutes.
It’s important to let it cool for about 15 minutes so that everything sets and it’s not runny.

Note: I doubled the recipe and put it in a 9×12 baking dish, adding more basil and cheese. I really don’t measure those things.

Buon Appetito!!