Eggplant & Cheese Timbale

1. 1

   Lightly salt eggplant and drain in colander, if desired, about 30 minutes.

2. 2

   Preheat oven to 375u00b0.

3. 3

   Rinse eggplant, then drain on paper towels; pat to dry. Brush eggplant with Olive Oil, then arrange on baking sheet. Bake, turning once, 30 minutes or until golden; set aside.

4. 4

   Meanwhile, cook sausage with garlic in 12-inch nonstick skillet over medium heat, stirring occasionally, 10 minutes or until sausage is done.

5. 5

   Brush bottom and sides of 10-inch springform pan with additional Olive Oil, then line with eggplant.

6. 6

   Combine hot penne, sausage, Sauce, mozzarella cheese and 1/2 of the pecorino cheese in large bowl. Turn into springform pan and press down firmly.

7. 7

   Bake 40 minutes. Cool 15 minutes on wire rack; remove from pan. Top with remaining pecorino cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.