Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Yield: 4 servings Timballo
- 2 large eggplants
- 14 ounces (350 g) spaghetti
- A 1-pound can (400 g) of tomatoes
- 6 ounces (150 g) salted ricotta, shredded (Salted ricotta is firm, and should be available in a well stocked delicatessen -- If it is not, use a mild pecorino romano
- 2 cloves garlic, crushed
- 20 basil leaves, shredded
- 1/4 cup olive oil
Sauté the garlic in 3 tablespoons of oil until it begins to turn golden, then remove and discard it. Crumble the tomatoes into the pan and cook over a brisk flame for 15 minutes, mixing often. Turn off the flame and let the sauce cool.
Pat the slices of eggplant dry and broil them, turning them so both sides are golden.
Cook the pasta in abundant salted water until it reaches the firm al dente stage, and drain it. Combine it with the tomato sauce, 4 ounces of the grated ricotta, and half the basil leaves, and set it aside.
Preheat your oven to 360 f (180 C).
Take a round 8-inch (18-20 cm) high-sided pie plate, line it with oven paper, and then arrange the eggplant slices to cover the bottom and come up over the sides. Fill the eggplant "crust" with the pasta, fold the eggplant slices over the top of the pie, and use the remaining slices to form a top crust. Press down firmly with your finger tips to level the surface of the pie, drizzle the remaining oil over it, and bake the pie for 20 minutes.
Let the timballo cool, cover the top with aluminum foil, and keep it at room temperature until you plan to serve it (don't make it too far ahead). Turn it out onto a serving dish, and slice it, sprinkling the remaining shredded ricotta and basil over it.