Eggplant timbale from Giada's Kitchen: New Italian Favorites by Giada De Laurentiis

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Notes about this recipe

  • JimCampbell on April 12, 2026

    A 3.0 out of 5. The dish is tasty enough. Salt the eggplant after it is cooked. Buy the longest eggplant available so it laps up the sides and over the top of the spring form pan. It will work with smaller eggplant but it looks a bit more patched together. We cooked the pasta and grilled the eggplant earlier in the day, which took the pressure off the preparation and assembly before dinner. We ground leftover lamb roast and used it in place of ground beef and pork. A bit more assertive, but tasty. Be generous with the torn basil and the smoked mozzarella, and salt the mixture sufficiently. Some red pepper flake would do well also. It makes for a nice presentation at the table decorated with fresh basil tops. We'll make it again.

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