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Eggplant & Cheese Timbale

BERTOLLI US
8Ingredients
115Minutes
370Calories
Read Directions

Ingredients

US|METRIC
  • 2 eggplant
  • 3 tablespoons Bertolli Classico Olive Oil
  • 1 pound sweet italian sausage links, cut into
  • 2 cloves garlic (sliced)
  • 1 pound penne pasta, cooked and drained
  • 1 jar Bertolli Organic Olive Oil, Basil and Garlic Sauce
  • 1 pound mozzarella cheese (chopped)
  • 1 1/2 cups pecorino romano cheese (divided)
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    Directions

    1. Lightly salt eggplant and drain in colander, if desired, about 30 minutes.
    2. Preheat oven to 375°.
    3. Rinse eggplant, then drain on paper towels; pat to dry. Brush eggplant with Olive Oil, then arrange on baking sheet. Bake, turning once, 30 minutes or until golden; set aside.
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    NutritionView More

    370Calories
    Sodium36% DV870mg
    Fat37% DV24g
    Protein53% DV27g
    Carbs4% DV11g
    Fiber16% DV4g
    Calories370Calories from Fat220
    % DAILY VALUE
    Total Fat24g37%
    Saturated Fat15g75%
    Trans Fat
    Cholesterol90mg30%
    Sodium870mg36%
    Potassium400mg11%
    Protein27g53%
    Calories from Fat220
    % DAILY VALUE
    Total Carbohydrate11g4%
    Dietary Fiber4g16%
    Sugars4g8%
    Vitamin A10%
    Vitamin C6%
    Calcium80%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.