Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. Celestino Drago

  3. 1 cup Grated Parmesan cheese

  4. los Angeles restaurant

  5. 2 tablespoon Bread crumbs

  6. 7 Japanese eggplants

  7. 2 Eggs

  8. 1 Zucchini

  9. 1 Sweet red pepper

  10. --Tomato-Basil Sauce

  11. 1/4 cup Olive oil

  12. 2 tablespoon Olive oil

  13. 1 medium Potato -- thinly sliced

  14. 1/2 tablespoon Chopped onion

  15. 1/2 medium Onion -- thinly sliced

  16. 3 cup Diced tomatoes

  17. 3 tablespoon

  18. 1 Bunch basil

  19. 4 tablespoon Chopped fresh basil

  20. 1 teaspoon Chopped fresh oregano

  21. 1 tablespoon Butter

  22. Salt

  23. 1 tablespoon Flour

  24. 1 Tomato -- seeded and peeled

Instructions Jump to Ingredients ↑

  1. IL TIMBALLO DI MELANZANE CON PREA DI POMODORO (Drago's Eggplant Souffle in Tomato-Basil Sauce) Peel eggplants, cut into cubes and set aside. Cut whole zucchini into quarters. Remove centers and discard. Cut remaining zucchini into cubes and set aside. Repeat process with pepper and set aside.

  2. Heat oil in saute pan, add eggplant cubes, potato, onion, basil and oregano and season to taste with salt. Saute until golden. Add tomato and cook approximately 10 minutes.

  3. Pour eggplant mixture into food processor and blend until smooth. Add Parmesan cheese, bread crumbs and eggs into processor and blend 5 seconds.

  4. Lace 8 (6-ounce) timbals with butter. Cover bottom of cup with chopped zucchini and pepper and fill rest of cup with processed eggplant mixture.

  5. Cook in bain marie at 350 degrees 40 minutes.

  6. Remove timbals from oven and let standin warm place 15 minutes.

  7. When ready to serve, spoon small amount Tomato-Basil Sauce on individual serving plates, then flip souffle cups onto top of each plate. Serve warm.

  8. Drago serves these individual souffles as appetizers at his restaurant.

  9. It's a wonderful use of eggplant, one of the most commonly used vegetables in Sicily. It's essential that you use good Parmesan- the cheese is what rounds out the flavor.

  10. For Tomato-Basil Sauce:

  11. Place olive oil and onion in saucepan and saute until golden. Add tomatoes, basil and season to taste with salt. Cook 10 minutes on low heat.

  12. Melt butter in separate pan, add flour and mix well. Add butter- flour mixture to tomato sauce and cook few more minutes. Remove basil leaves from sauce and blend sauce in blender until smooth and creamy. Makes 2


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