Eggplant-Parmesan Timbales

1. 1

   Preheat the oven to 400.

2. 2

   Brush six 1/2-cup ramekins with olive oil and coat the bottoms and sides with the bread crumbs.

3. 3

   Tap out any excess crumbs.

4. 4

   Squeeze as much juice from the tomatoes as possible; discard the juice.

5. 5

   Heat 2 tablespoons of the oil in a large saucepan.

6. 6

   Add the garlic and cook over moderate heat until golden, about 2 minutes; discard the garlic.

7. 7

   Add the tomatoes and cook over moderately high heat until reduced to a thick sauce, about 20 minutes.

8. 8

   Remove from the heat, add 2 tablespoons of the basil and season with salt.

9. 9

   Slice the wider eggplant lengthwise into eighteen 6-by-1/4-inch-thick strips.

10. 10

    Cut the narrow eggplant crosswise into eighteen 1/4-inch-thick rounds.

11. 11

    Arrange the strips and rounds on a rimmed baking sheet, brush with 6 tablespoons of the oil and season with salt and pepper.

12. 12

    Bake for about 8 minutes, or until tender.

13. 13

    As the eggplant is done, transfer the slices to a platter, keeping them intact.

14. 14

    Lower the oven temperature to 375.

15. 15

    Line each ramekin with 3 strips of eggplant, allowing the excess to hang over the edges.

16. 16

    Add about 1 tablespoon of the tomato sauce, a large pinch of the basil and 1 tablespoon of the mozzarella and cover with an eggplant round.

17. 17

    Repeat the layering process 2 more times.

18. 18

    Bring the overhanging strips of the eggplant over the filling to enclose it.

19. 19

    Arrange the ramekins on a baking sheet and bake for about 25 minutes, or until heated through.

20. 20

    Let cool for 10 minutes, then unmold each one onto a small plate.

21. 21

    Drizzle the remaining tomato sauce around the timbales, garnish with any remaining basil and serve.

* Per serving · 4 servings · Values may vary.