Preheat the oven to 180 degrees. Cut the eggplants in half inch circle with 1 tablespoon of the olive oil and set them in a large baking dish, cut side up. Season with salt and pepper and bake for 10 minutes. Heat 1 tablespoon of the olive oil in a large saucepan. Add the garlic and cook over moderate heat until golden. Add the tomato sauce and cook over moderately low heat, stirring occasionally until thickened, about 20 minutes. In a small bowl, toss the cheese with the bread crumbs and the remaining 1 tablespoon of olive oil. In two timbals layer one disc of eggplant, basil, anchovies, Fresh Tomatoes, cheese & mozzarella, and add another layer on top. End up with breadcrumb mixture. Transfer the eggplant timbal to plates, garnish with parsley.











Email this Recipe Back to Guest chef recipes