Eggplant and Sicilian Anelletti Timballo

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.
Eggplant and Sicilian Anelletti Timballo
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.
Steps
- 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.
- 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.
- 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.
- 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.
- 5
Cover the filling up to the edge of the pan with the remaining anelletti and sprinkle with a little more breadcrumbs.
- 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.
- 7
Invert the pan onto a serving plate, pressing gently on top. The timballo will slide out easily and is ready to serve!
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