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Eggplant and Bucatini Timbale (Emeril Lagasse) Recipe

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Eggplant and Bucatini Timbale (Emeril Lagasse)
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Ingredients
20
Count
Nutrition
1087
Calories
Total time
145
Minutes
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Ingredients:

Directions:

  1. In a medium saucepan heat 3 tablespoons of the oil and, when hot, add the onion and garlic and cook until soft and fragrant, about 4 minutes. Add the tomatoes and their juices, olives, capers and caper juice, anchovies, crushed red pepper flakes, oregano, 2 tablespoons of the basil, and cook, stirring occasionally, until the sauce is very thick and flavorful, 30 to 40 minutes. Season with salt, to taste, and a pinch of sugar if the sauce seems too acidic. Cover and set aside.
  2. Preheat the oven to broil and position oven rack about 4-inches from the broiler. Line 2 or 3 large baking sheets with parchment paper. Lightly brush the eggplant slices on both sides with the remaining olive oil and season lightly on both sides with salt and pepper. Place the eggplant slices on the baking sheets and broil until lightly golden on 1 side and the eggplant slices are pliable, 3 to 4 minutes. Repeat with remaining slices. Set aside.
  3. Reduce the oven temperature to 350 degrees F.
  4. Butter the inside of a 10-inch springform pan with the butter and coat the sides and the bottom with 6 tablespoons of the bread crumbs. Choose the nicest slices of eggplant and, working in a circular direction, line the bottom and sides of the springform, overlapping slices generously so that the eggplant slices resemble the spokes of a wheel. Set aside enough slices to cover the top, then cut the remaining eggplant slices into rough dice and transfer to a large mixing bowl, along with 1 3/4 cups of the reserved sauce, the cooked and drained bucatini, provolone, remaining 2 tablespoons of bread crumbs and the remaining fresh basil. Toss to combine and season, to taste, with salt and pepper. In a small bowl combine the egg and heavy cream, add this to the pasta mixture and toss again to thoroughly combine.
  5. Turn the pasta mixture into the lined mold and arrange the reserved eggplant slices so that the top of the mold is completely covered. Press downward over the timbale to compress the filling. Bake, uncovered, for 45 minutes. Remove the timbale from the oven and run a thin paring knife around the sides of the springform pan to loosen the timbale. Let cool on a rack for 15 to 20 minutes before serving. While the timbale is resting, reheat the pasta sauce for serving. When ready to serve the timbale, loosen the sides of the springform pan and invert timbale onto a large serving platter. Using a sharp knife, slice into wedges for serving, with the warmed pasta sauce spooned over the top as desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1086.58 Kcal (4549 kJ)
Calories from fat 798.24 Kcal
% Daily Value*
Total Fat 88.69g 136%
Cholesterol 175.51mg 59%
Sodium 633.5mg 26%
Potassium 184.18mg 4%
Total Carbs 37.54g 13%
Sugars 3.48g 14%
Dietary Fiber 2.63g 11%
Protein 37.39g 75%
Vitamin C 4.4mg 7%
Iron 2mg 11%
Calcium 504.6mg 50%
Amount Per 100 g
Calories 529.65 Kcal (2218 kJ)
Calories from fat 389.1 Kcal
% Daily Value*
Total Fat 43.23g 136%
Cholesterol 85.55mg 59%
Sodium 308.8mg 26%
Potassium 89.78mg 4%
Total Carbs 18.3g 13%
Sugars 1.7g 14%
Dietary Fiber 1.28g 11%
Protein 18.22g 75%
Vitamin C 2.1mg 7%
Iron 1mg 11%
Calcium 246mg 50%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.6
    Points
  • 30
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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