SERVES 12-14
2-3 large eggplants (about 3 pounds), ends trimmed
1 cup all purpose flour
4 large eggs, lightly beaten
¾
cup of olive oil
1 teaspoon salt
¼
teaspoon freshly ground black pepper
1 ¼ pounds penne, cooked al dente
1 10 –ounce package frozen green peas, thawed
1/3 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano
½
cup plus 2 tablespoons freshly grated provolone
10 ounces mozzarella, cubed
¼
cup chopped fresh basil
¼
cup chopped fresh flat-leaf parsley
2 jars of Patsy’s Tomato Basil Sauce
1 tablespoon butter
½
cup dry bread crumbs
Preheat the oven to 375 F
Peel the eggplants, halve lengthwise, and cut each
half into thin slices, about 1/8 inch thick (a mandoline
or meat slicer can ensure uniform slices). Spread
the four on a large plate. Coat each eggplant slice
in the flour, and then dip in the beaten egg.
Heat
the oil in a large nonstick skillet over medium flame
and sauté the eggplant slices in batches
until lightly browned on both sides, about 5 minutes.
Using a slotted spatula, remove the slices from the
skillet and place on paper towels to drain. Season
with 1 teaspoon of the salt and ½ teaspoon of
the pepper. Set aside.
In a large bowl combine the cooked
penne, peas, Parmigiano-Reggiano, provolone, mozzarella,
basil, parsley, and the two
jars of Patsy’s Tomato Basil Sauce. Mix thoroughly
Butter
the insides and bottom of a 10-inch springform pan
and coat with the bread crumbs
Divide the eggplant
slices into 2 parts. Working from the center of the
pan, drape half the eggplant slices
over the edge of the pan. Cover the bottom of the pan
with half the remaining eggplant slices. Place
the remaining eggplant slices on top of the pasta,
bring the ends of the draped eggplant over the top
of the mixture, and cover with ½ cup of Patsy’s
Tomato Basil Sauce.
Cover the timballo with aluminum
foil and bake in the preheated over for 1 hour. Allow
to cool and refrigerate
for at least 3 hours before removing the sides of
the springform pan. Cut into slices and serve. (You
may
want to show your guests the timballo before cutting
it into individual slices.)
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