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Timballo di Maccheroni Alla Patsy's




Source of Recipe


WNBC


Recipe Introduction


From Sal Scognamillo, head chef at Patsy's Italian Restaurant on 236 West 56th Street, NYC


List of Ingredients




2-3 large eggplants (about 3 pounds), ends trimmed
1 cup all purpose flour
4 large eggs, lightly beaten
¾ cup of olive oil
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 ¼ pounds penne, cooked al dente
1 10 -ounce package frozen green peas, thawed
1/3 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano
½ cup plus 2 tablespoons freshly grated provolone
10 ounces mozzarella, cubed
¼ cup chopped fresh basil
¼ cup chopped fresh flat-leaf parsley
2 jars of Patsy's Tomato Basil Sauce
1 tablespoon butter
½ cup dry bread crumbs

Recipe



Preheat the oven to 375 F

Peel the eggplants, halve lengthwise, and cut each half into thin slices, about 1/8 inch thick (a mandoline or meat slicer can ensure uniform slices). Spread the four on a large plate. Coat each eggplant slice in the flour, and then dip in the beaten egg.

Heat the oil in a large nonstick skillet over medium flame and sauté the eggplant slices in batches until lightly browned on both sides, about 5 minutes. Using a slotted spatula, remove the slices from the skillet and place on paper towels to drain. Season with 1 teaspoon of the salt and ½ teaspoon of the pepper. Set aside.

In a large bowl combine the cooked penne, peas, Parmigiano-Reggiano, provolone, mozzarella, basil, parsley, and the two jars of Patsy's Tomato Basic Sauce. Mix thoroughly Butter the insides and bottom of a 10-inch springform pan and coat with the bread crumbs

Divide the eggplant slices into 2 parts. Working from the center of the pan, drape half the eggplant slices over the edge of the pan. Cover the bottom of the pan with half the remaining eggplant slices. Place the hard-boiled cooked eggs along the inside edge of the pan, pressing gently into the pasta mixture. Place the remaining eggplant slices on top of the pasta, bring the ends of the draped eggplant over the top of the mixture, and cover with ½ cup of Patsy's Tomato Basic Sauce.

Cover the timballo with aluminum foil and bake in the preheated over for 1 hour. Allow to cool and refrigerate for at least 3 hours before removing the sides of the springform pan. Cut into slices and serve. (You may want to show your guests the timballo before cutting it into individual slices.)

Serves 12-14.