Giada de Lalala

Who watches 'Everyday Italian' on the Food Network? (pause for answers.....................................okay)

I absolutely adore this show, and I adore Giada de Laurentiis too, she is so cute! (As I write this there is a fleet of fire trucks outside of my house, tending to my neighbor's home, I wonder if I should be concerned?) Anyway, Giada is one of those perky little ladies, just so chock full of personality...and teeth. Her cooking technique is authentic Italian and relatively easy, so that makes it WONDERFUL. Italian food is so delicioso, and you would think it complicated in preparation but Giada makes it relatively simple. Her voice is very soothing, the lighting is soft and the kitchen set is very zen and clean, which is polar opposite to the obnoxious Ms. Ray's 30 Minute Meals, which is comparable to hearing fingernails on the chalkboard. I really can't find anything about Giada I don't like, and she doesn't intimidate me like the Barefoot Contessa and her classic french technique does. I guess if I were to find something about Giada that annoys me, it's that her nails are always perfectly manicured in the most perfect pale pink, I imagine it's a color called 'Pleasant Pink'.

I am going to prepare this dish (see pic above) on Sunday, HOWEVER, I have to go get a springform pan first. I suggest you try it someday too.....(p.s. firetrucks are still outside, I will keep you posted....)

EGGPLANT TIMBALE

Ingredients
2 medium eggplants, sliced 1/4-inch thick
1/3 cup olive oil, plus 2 tablespoons
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound penne pasta
1 medium onion, diced
1/2 pound ground beef
1/2 pound Italian pork sausage
1/4 cup Marsala wine
1 cup frozen peas, thawed
2 cups store-bought marinara sauce
1 1/2 cups diced smoked mozzarella cheese (about 6 ounces)
3/4 cup grated Pecorino Romano cheese, plus 1/4 cup
1 cup chopped fresh basil leaves
Special equipment: 9-inch springform pan

Directions
Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the cheeses, basil, and cooked pasta. Set aside

Preheat the oven to 350 degrees F. Line the springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set.
To serve, invert the timbale onto a serving plate and remove the springform pan. Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. Slice and serve.