Eggplant timbale with pasta and buffalo mozzarella


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How to prepare a timbale of pasta with aubergines, mozzarella and tomatoes, a simple recipe for a complete first course to be cooked in the oven with breadcrumbs.


Ingredients for 4 portions

- chilli powder

- Origan


- some basil leaves

- 2 tablespoons grated Parmesan cheese

- 1 buffalo mozzarella


- butter

- bread crumbs

- 360 gr of whistles


- 2 tablespoons of extra virgin olive oil

- 1 onion

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- 1 eggplant

- 1 courgette

- 400 gr peeled tomatoes

- salt

Preparation of the timbale of pasta with aubergines

Cook the whistles in abundant salted water to a boil, drain them when they are still al dente and cool them under a jet of cold running water, to stop cooking.

Heat the oil in a pan and brown the onion, peeled and chopped.

Clean the aubergine and cut it into cubes, wash the courgette, tick it and cut it to form sticks, then add these vegetables to the onions, letting everything brown well.


Pour the peeled tomatoes, salt, season with chilli and oregano, then continue cooking for another 15 minutes over medium heat.

Remove from the heat and pour the mixture into a bowl, add the pasta, the chopped basil leaves, the grated Parmesan cheese and the diced mozzarella.

Mix everything and arrange it in a buttered and sprinkled with breadcrumbs.

Put in the preheated oven at 200 ° C and cook for about 20 minutes, then take out of the oven and let it cool, then turn out and serve already cut into slices.

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Tags: First classics
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