Eggplant Timbale.
Also known as Timballo, or Timpano, this dish gets its name from the Italian word for “drum” and refers to how the contents are pressed into the pan to create the drum shape. It is truly a dramatic presentation.
It has long been on my culinary bucket list to make this classic Sicilian pasta dish. Labor intensive? Yes, but is well worth the time and effort when you bring this stunning dish to the table. Perfect for Italian Sunday Dinner!
There are many variations of Timbale throughout Italy. The Sicilian style, like this one is traditionally wrapped in eggplant. What else is in it- gluten free penne, meatballs, tomatoes and cheese. Ordinary ingredients perhaps, but this recipe puts them all together in a most impressive presentation! It looks and tastes amazing! Like a classy, sophisticated lasagna.
It took me several hours total to prep the ingredients and assemble the dish, although I made the sauce and the meatballs a day ahead.
Don’t be intimidated by all the steps. In this post I break the recipe down and make it easy for you to follow. You can opt to do some of the prep in advance as I did, or all at once if time permits. Remember to allow for a few hours rest in the refrigerator before baking, as this helps the Timbale to set up and hold its shape.
This dish is often baked in a springform pan, but for a small family, an 8” round baking dish pan works perfectly (although it was a little tricky flipping it over!). For a larger family, use 2 eggplant and make extra sauce, then bake in a springform pan or make 2 of the 8” cake pans.
This is an incredible meal, and you will be surprised at how filling it is. Even with this smaller version you may have leftovers for lunch.
4-6 servings
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INGREDIENTS:
Sauce
- 28 oz. Can tomato sauce (reserve ½ cup for the meatballs)
- 4 garlic cloves, minced
- 1 small onion, diced
- 1 tbsp. Olive oil
- 2 tsp. Brown sugar
- 1 tsp. Basil
- ½ tsp. Oregano
- Fresh ground pepper, to taste
Meatballs
- ½ lb. Ground beef
- ¼ lb. Gluten free Italian sausage
- ½ cup tomato sauce
- 1 egg
- ¼ cup gluten free rolled oats
- ¼ cup potato flakes
- ¼ cup gluten free seasoned breadcrumbs
- ¼ tsp. Gluten free Italian seasoning
Eggplant
- 1 medium eggplant
- Olive oil
- Salt and pepper
- Cooking spray
Pasta
- 4 oz gluten free pasta (I used Jovial penne)
Other
- ½ cup ricotta cheese
- 1/3 cup grated Parmesan cheese
- 1/4 cup gluten free seasoned breadcrumbs
PREPARATION:
First, make the marinara sauce. Heat a heavy saucepan or deep skillet with 1 tbsp. Olive oil. Add the diced onions and cook, stirring frequently until they are translucent. Add the garlic and stir for 30 seconds. Next add the tomato sauce, reserving ½ cup for the meatballs. Stir in the sugar, basil, oregano and fresh ground pepper. Cover and simmer on low for ½ hour, then remove from the heat and cool to room temperature. Check out this post for more detailed instructions on making a marinara sauce.
Now I can just hear you saying, can’t I cheat and use jar sauce? Of course you can, just be sure it’s gluten free and I’ll never tell! 😉
Next, we will make the meatballs. Whisk together the egg, reserved ½ cup of tomato sauce and Italian seasoning. In a separate bowl, combine the rolled oats, potato flakes and breadcrumbs. Add the beef and sausage to the egg mixture and work it in with your hands. Read more about making meatballs in this post.
When the meat is well combined, add the dry ingredients and continue working the mixture to distribute everything evenly. Line a baking sheet with foil and mist with cooking spray. Form 24 small meatballs (about 1-½ inch) and place them on the baking sheet with space in between. Broil 3 minutes per side on high, then set them aside and cool to room temperature. *Note that I only used one dozen meatballs in this recipe, you will need all of them if you make a double batch or use a larger pan.
For the eggplant, cut off a slice at the stem and one from the bottom so that you can stand it up on your cutting board. If you prefer, peel the eggplant by running a sharp knife down the sides to remove the skin. If you don’t mind the skin, leave it on, it will look beautiful in the finished dish.
Cut one small round off the top then slice the eggplant lengthwise into thin strips, about ¼” wide. I used a mandoline so that my slices would all be the exact same thickness.
Cook the eggplant in a large grill pan brushed with olive oil. Season the slices as you cook them. The goal here is to cook the eggplant just to where the slices are bendable, they will finish cooking in the oven. Don’t crowd the pan, cook it in batches if needed and drain the slices on paper towels.
Finally, cook the pasta to 2 minutes less than the package directions. I recommend Jovial Brown Rice Pasta for this recipe because it holds up well to boiling and baking. After cooking, drain and rinse the pasta under cold water.
And now (finally) we are finally ready for the assembly. Mist your baking pan or springform pan generously with cooking spray. Cut a circle of parchment paper to fit the bottom of your pan and place the small round of eggplant in the center.
Next begin layering the largest slices around the pan, letting them drape over the side, like this. Save a few smaller slices to cover the top.
Whisk together 1 cup of sauce and ½ cup of ricotta cheese. Fold in the pasta, half of the meatballs (about a dozen) and half of the grated cheese, then spoon the mixture over the eggplant and top with more sauce (you can reserve a cup of the sauce for serving).
Fold the eggplant slices inward, then use the smaller slices to fill in the center. Cover with plastic wrap and gently press down on the mixture, so that it will set up in the shape of the pan. Refrigerate for 2-3 hours before baking.
Preheat the oven to 350 degrees. Remove the plastic wrap and sprinkle with the remaining grated cheese and breadcrumbs.
Mist a sheet of foil with cooking spray and cover the pan. Don’t make it too tight, you don’t want the foil to stick. Bake for 30 minutes, then carefully remove the foil and bake 30 minutes more. You should see bubbling on the sides of the pan.
Now for the unveiling. You really could serve it just like this, and I took a lot of pictures in case of a faux pas when I flipped it over!
The easiest way to do this is to run a butter knife around the edges then cover the pan with a plate and quickly invert it. Careful, the pan will still be hot.
TADA!!! There it is! Peel away the parchment paper and let it rest for 10 minutes before serving. I like to garnish with fresh basil.
Slice into wedges and serve with more sauce and grated cheese.
Friends, what a meal! This is not a dish that I will make often, but it is truly a joy for this home cook to say that I’ve done it! And as for being gluten free, I promise no one will even know. You do not have to give up delicious pasta dishes on the gluten free diet, and this recipe is a true testament.
Notes ♪♫ Always check ingredient labels. You know that your pasta and breadcrumbs must be gluten free, but don’t forget to check the sausage. How about that grated cheese? I always buy a block of cheese and grate my own, so I don’t have to worry about additives. For those who cannot have oats, you can add a bit more potato flakes and breadcrumbs to the meatballs.
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Note ♪ I used HamBeens 15 Bean Soup blend in this recipe. The package is labeled gluten free. Be aware though, that other brands of mixed beans may contain barley and should be avoided by anyone with Celiac disease. I recommend that all beans, regardless of labeling be rinsed several times to minimize potential cross contact.
The next morning, drain and rinse again. Add back to the saucepot with COLD water, cover and turn the heat on low. Simmer gently for 2 hours.
Drain and rinse again and set the beans aside.
Heat olive oil in a stainless-steel skillet. Begin sautéing the veggies, beginning with the carrots as they take the longest to cook. Season with sea salt and fresh ground pepper and stir frequently for 3-4 minutes. Transfer the carrots to a 5-quart stock pot and proceed to do the same with the celery and onions.
When the veggies are done, wipe the skillet clean and add the diced ham with a bit more olive oil.
Note ♫ For extra convenience I used Smithfield Anytime Cubed Ham, it is labeled gluten free. Always check ingredients on prepared foods like ham!
Add the ham to the stock pot, and deglaze the skillet with a little beef broth, scraping up the caramelized bits at the bottom. Pour the liquid into the stock pot.
Next, add equal parts of chicken and beef broth, enough to cover the ham and veggies. Return the cooked beans to the pot, along with the bouillon, sage and thyme.
Simmer until the veggies are soft, then add the corn kernels in to heat through (adding the corn at the end of cooking gives the soup a little textural contrast to the soft beans and veggies).
Soup is ready to enjoy with gluten free crackers or bread. Leftovers (if you have any!) can be refrigerated for up to a week. Don’t worry though, it won’t last that long!
Notes ♪♫ I used lower sodium broth and salt free bouillon in this recipe (got to watch that blood pressure 🙄). I did lightly salt the veggies and of course the ham had plenty of salt, so that was enough for me. If you follow a low sodium diet you can cut it down further by using unsalted broth, be sure it’s gluten free!
