Italian Eggplant Pasta Bake
This delightful Italian Eggplant Pasta Bake, inspired by Giada De Laurentiis, is a flavorful and comforting dish. The eggplant slices form a beautiful crust for a hearty filling made with penne pasta, savory ground meat, sweet peas, and rich smoked mozzarella. The dish is beautifully complemented by a blend of fresh basil and Pecorino Romano cheese. Ideal for gatherings, this bake offers a satisfying mix of textures and savory flavors.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
eggplant
2 medium (sliced 1/4-inch thick)
olive oil
1/3 cup + 2 tablespoons (for brushing and cooking)
salt
1/2 teaspoon (for seasoning)
fresh ground black pepper
1/4 teaspoon (for seasoning)
penne pasta
1/2 lb (cooked)
onion
1 medium (diced)
ground beef
1/2 lb (none)
Italian pork sausage
1/2 lb (casing removed)
marsala wine
1/4 cup (none)
frozen peas
1 cup (thawed)
store-bought marinara sauce
2 cups (none)
smoked mozzarella cheese
1 1/2 cups (diced)
pecorino romano cheese
3/4 cup + 1/4 cup (grated)
fresh basil leaf
1 cup (chopped)
Instructions
1
Preheat a grill pan over medium-high heat or prepare a gas or charcoal grill.
2
Lightly brush the eggplant slices with 1/3 cup olive oil, season with salt and pepper, and grill on each side until tender and marked with grill lines, about 4 minutes per side. Set aside to cool.
3
In a large pot, bring salted water to a boil. Cook the penne pasta until al dente, approximately 8 to 10 minutes, then drain and set aside.
4
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Saute the diced onion until soft, around 3 minutes.
5
Add the ground beef and sausage to the skillet, browning and breaking it into small pieces, about 5 minutes.
6
Pour in the Marsala wine, cooking until the alcohol evaporates, about 3 minutes, and then remove the skillet from the heat.
7
Stir in the peas and marinara sauce, then add the mozzarella, 3/4 cup of pecorino romano cheese, fresh basil, and cooked pasta. Mix well to combine.
8
Preheat the oven to 350°F (175°C).
9
Line the base and sides of a 9-inch springform pan with the grilled eggplant slices, letting them overlap and extend beyond the edge.
10
Fill the pan with the prepared pasta mixture, pressing gently to ensure even distribution.
11
Fold the overhanging eggplant slices over the pasta filling and cover the top with additional eggplant slices to enclose the timbale.
12
Bake in the preheated oven until the dish is hot and the cheese has melted, approximately 30 minutes. Remove from oven and let rest for 10 minutes before serving.
13
To serve, carefully invert the timbale onto a serving plate and remove the springform pan.
14
Sprinkle the remaining 1/4 cup of pecorino romano cheese over the top, slice, and enjoy.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is an Italian Eggplant Pasta Bake?
It is a flavorful, comforting dish inspired by Giada De Laurentiis that features an eggplant crust filled with penne pasta, ground meat, peas, and smoked mozzarella.
Who is the inspiration for this recipe?
This recipe is inspired by the celebrity chef Giada De Laurentiis.
What kind of pasta is used in this dish?
The recipe calls for 1/2 pound of penne pasta cooked until al dente.
How do you prepare the eggplant for the bake?
The eggplant is sliced 1/4-inch thick, brushed with olive oil, seasoned with salt and pepper, and grilled until tender.
What meat is included in the filling?
The filling includes a combination of 1/2 pound ground beef and 1/2 pound Italian pork sausage with casings removed.
What type of wine is added to the sauce?
The recipe uses 1/4 cup of Marsala wine which is cooked until the alcohol evaporates.
What kind of cheese provides a smoky flavor?
Smoked mozzarella cheese is used to provide a rich and savory smoky flavor.
How many eggplants are needed for this recipe?
You will need 2 medium eggplants for this pasta bake.
What is the recommended oven temperature?
The oven should be preheated and set to 350 degrees Fahrenheit (175 degrees Celsius).
How long should the eggplant be grilled?
Grill the eggplant slices for about 4 minutes per side until they are tender and marked with grill lines.
What size pan should be used for the bake?
A 9-inch springform pan is used to assemble and bake the timbale.
How long does the pasta bake need to be in the oven?
The dish should be baked for approximately 30 minutes until it is hot and the cheese has melted.
How do you assemble the eggplant crust?
Line the base and sides of the springform pan with grilled eggplant slices, allowing them to overlap and extend beyond the edge.
Should the dish rest after baking?
Yes, the recipe recommends letting the bake rest for 10 minutes before serving.
How is the dish served?
Carefully invert the timbale onto a serving plate, remove the springform pan, and sprinkle with additional Pecorino Romano cheese.
What vegetables besides eggplant are in the filling?
The filling contains diced onion and one cup of thawed frozen peas.
What herbs are used in the mixture?
One cup of fresh chopped basil leaves is mixed into the pasta filling.
What kind of marinara sauce is recommended?
The recipe suggests using 2 cups of store-bought marinara sauce.
How much Pecorino Romano cheese is required?
A total of 1 cup is used: 3/4 cup is mixed into the pasta and 1/4 cup is sprinkled on top after baking.
Do you need to peel the eggplant?
The recipe does not specify peeling; the slices are used with the skin to help form the structure of the timbale.
How do you enclose the pasta filling?
Fold the overhanging eggplant slices over the top of the pasta and use additional slices to fully enclose it.
How much olive oil is used in total?
The recipe uses 1/3 cup for brushing the eggplant and an additional 2 tablespoons for sautéing the onion.
What is the total number of ingredients?
There are 14 ingredients listed for this Italian Eggplant Pasta Bake.
Is the sausage used with or without the casing?
The Italian pork sausage should have its casing removed before browning.
How do you ensure the filling is distributed evenly?
Press gently on the pasta mixture once it is filled into the eggplant-lined pan.
Can I use a different type of wine?
The recipe specifically calls for Marsala wine, which has a distinct sweet and savory profile essential to the dish's flavor.
How thick should the onion be cut?
The onion should be diced and sautéed until soft, which takes about 3 minutes.
What is the first step of the instructions?
The first step is to preheat a grill pan over medium-high heat or prepare a gas or charcoal grill.
Does this recipe include salt and pepper?
Yes, it uses 1/2 teaspoon of salt and 1/4 teaspoon of fresh ground black pepper.
Is this a good dish for entertaining?
Yes, it is described as ideal for gatherings because of its satisfying textures and beautiful presentation.