One medium, less bulbous, eggplant with straight sides
1 tablespoon sea salt
2 tablespoons flour
4 tablespoons extra virgin olive oil
Instructions
Cut 4 slices from the center of the eggplant measuring just over ¼ inch thick.
Lay the slices down and lightly sprinkle them with the see salt on both sides for 5 minutes to bleed moisture.
Using a paper towel, soak up the eggplant moisture from each side.
Place the flour on a small plate and dredge each eggplant slice into the flour by pressing down.
Heat the extra virgin olive oil in a large sauté pan on high heat.
Just before the olive oil begins smoking, place the eggplant in the oil and fry for 3 minutes on each side to just browned.
Remove and reserve.
Final assembly and bake:
Pre-heat oven to 350 F.
Mix 1 cup of the now-cooled pasta with 1 cup of the now-warm pasta sauce and ½ cup of the Pecorino Romano and 1 tablespoon minced fresh basil in a bowl and toss together.
On a baking parchment-lined tray, place a 3 ¾ inch diameter round mold (also called cutters).
Then place the first slice of eggplant inside. (if your slices are too big or small use one size up or down in mold. This mold is to just keep the chunky sauce and pasta from falling out.)
Top the first slice with 2-3 tablespoons of the pasta mix making ¾ of an inch in between the slices.
Continue with other slices until the fourth slice. You may raise the ring mold up as you finish the last filling. Leave the last slice as the top or lid.
Carefully remove the ring and place the tray into the oven for 15 minutes.
Heat up some tomato sauce for the plate. Pick some basil buds for garnish.
After the bake, remove the Timballe and place on the warmed pasta sauce.
Rip the burrata in half with your fingers and place strips (Stracciatella) from half of the ball on top of the eggplant.
Garnish with coarse sea salt, grated Pecorino and basil buds.
Recipe by Pizza Today at https://pizzatoday.com/recipes/entrees/timballo-di-orecchiette-al-forno