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Eggplant and Sicilian Anelletti Timballo
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Italy Authentic home cooking from Italy, with US measurements.
Originally published on Cookpad Italy as Timballo di melanzane e anelletti siciliani
A picture of Eggplant and Sicilian Anelletti Timballo.

Eggplant and Sicilian Anelletti Timballo

Veronica Girgenti
Veronica Girgenti @veronicagirgenti
Sicilia

In our Sicilian culinary tradition, there are countless classic recipes, many of which use eggplant as a main ingredient. In the summer, you can really get creative—after Pasta alla Norma and Eggplant Parmesan, Timballo is another dish that tastes like Sicily and is known all over the world! This is my version for this summer.

In our Sicilian culinary tradition, there are countless classic recipes, many of which use eggplant as a main ingredient. In the summer, you can really get creative—after Pasta alla Norma and Eggplant Parmesan, Timballo is another dish that tastes like Sicily and is known all over the world! This is my version for this summer.

Read more

Eggplant and Sicilian Anelletti Timballo

Veronica Girgenti
Veronica Girgenti @veronicagirgenti
Sicilia

In our Sicilian culinary tradition, there are countless classic recipes, many of which use eggplant as a main ingredient. In the summer, you can really get creative—after Pasta alla Norma and Eggplant Parmesan, Timballo is another dish that tastes like Sicily and is known all over the world! This is my version for this summer.

In our Sicilian culinary tradition, there are countless classic recipes, many of which use eggplant as a main ingredient. In the summer, you can really get creative—after Pasta alla Norma and Eggplant Parmesan, Timballo is another dish that tastes like Sicily and is known all over the world! This is my version for this summer.

Read more
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Ingredients

2 hours
Serves 8 servings
  1. 3eggplants
  2. 2 cupstomato purée (about 500 grams)
  3. 1 poundanelletti pasta (about 500 grams)
  4. 1ball mozzarella cheese
  5. 1/2 cupgrated Grana Padano cheese (about 50 grams)
  6. 1 tablespoonbreadcrumbs (about 10 grams)
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Steps

2 hours
  1. 1

    Wash the eggplants thoroughly, dry them, and slice them thinly. Fry the slices in plenty of lightly salted oil. Once cooked, let them rest on paper towels for at least 30 minutes.

    A picture of step 1 of Eggplant and Sicilian Anelletti Timballo.
  2. 2

    In a small saucepan, cook the tomato purée with a drizzle of oil, a few basil leaves, a pinch of salt, and a tablespoon of sugar. Meanwhile, cook the pasta. Once it's ready, drain it and toss it with the prepared sauce.

    A picture of step 2 of Eggplant and Sicilian Anelletti Timballo.
    A picture of step 2 of Eggplant and Sicilian Anelletti Timballo.
  3. 3

    Take a bundt pan and sprinkle the bottom with breadcrumbs. Then line the entire pan with the fried eggplant slices, placing them close together and saving a few slices for the filling.

    A picture of step 3 of Eggplant and Sicilian Anelletti Timballo.
    A picture of step 3 of Eggplant and Sicilian Anelletti Timballo.
  4. 4

    Pour half of the anelletti pasta into the pan. Add the mozzarella, cut into small pieces, a few strips of eggplant, and plenty of grated Grana Padano cheese on top.

    A picture of step 4 of Eggplant and Sicilian Anelletti Timballo.
    A picture of step 4 of Eggplant and Sicilian Anelletti Timballo.
    A picture of step 4 of Eggplant and Sicilian Anelletti Timballo.
  5. 5

    Cover the filling up to the edge of the pan with the remaining anelletti and sprinkle with a little more breadcrumbs.

    A picture of step 5 of Eggplant and Sicilian Anelletti Timballo.
  6. 6

    Bake in a convection oven at 350°F (180°C) for about 20 minutes. Remove the pan from the oven and let it rest for at least 30 minutes.

    A picture of step 6 of Eggplant and Sicilian Anelletti Timballo.
  7. 7

    Invert the pan onto a serving plate, pressing gently on top. The timballo will slide out easily and is ready to serve!

    A picture of step 7 of Eggplant and Sicilian Anelletti Timballo.
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Veronica Girgenti
Veronica Girgenti @veronicagirgenti
Published in the US on August 22, 2025 14:01
Sicilia
Mi chiamo Veronica, la mia passione per la cucina nasce da piccola nella meraviglia dei giorni passati insieme a mia nonna, la osservavo cucinare e crescendo ho custodito i segreti delle sue ricette; Insieme a lei, la mia ispirazione in cucina è mia mamma, molte delle mie ricette infatti non sono altro che una rivisitazione dei suoi meravigliosi piatti. Sfogliando la mia pagina infatti troverete ricette semplici, che raccontanto i miei gusti, le mie preferenze, ricette che sanno proprio di casa ❤ Il mio ricettario è molto vario ma predominano senza dubbio i primi piatti, perché io amo la Pasta, non riesco a farne a meno, per me "Un giorno senza pasta è un giorno perso!". Da quando ho una casa mia, nel mio piccolo, mi piace provare, fare, inventare, rivisitare qualsiasi piatto della nostra cucina tradizionale italiana ma soprattutto quella della mia amata Sicilia e amo farlo soprattutto per la mia famiglia e per i miei amici!..Potete trovarmi anche suInstagram come @veronicag_incucinaconlapicciFacebook come Incucinaconlapicci
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