This rice and eggplant timbale (timballo di riso e melanzane) is a Sicilian baked casserole layered with ingredients common in Sicilian cooking such as eggplant; rice in tomato sauce with peas, mozzarella and hard boiled eggs. A beautiful dish perfect for Sunday dinners!
You may be familiar with the Sicilian classic anelletti baked pasta dish. This variation combines some of the same ingredients except it's made with rice!
We all know that in Italian homes, Sundays are all about pasta! But if you're looking to switch it up, this baked rice and eggplant recipe is an excellent option.
A few simple ingredients come together to create this beautiful dish which reveals layers of eggplant; rice with tomato sauce and peas; mozzarella and hard boiled eggs when you cut into it. And don't be intimidated by the presentation, it really is quite simple to put together!
This baked rice and eggplant timbale is filling and hearty. All you really need is a salad to round out your meal.
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Why we love this recipe!
- Timbale is made with some of my favorite classic Sicilian ingredient combinations: tomato sauce with peas; eggplant; hard boiled eggs and cheese.
- This dish makes for a beautiful presentation and is perfect for Sunday dinners.
- I oven roast my eggplant instead of frying it. I know that purists may disagree with me, however brushing eggplant with olive oil and roasting it is easier and just as tasty!
- This recipe may be varied, check out my suggestions further below in my Recipe Notes.
- You may prepare this dish a day ahead: assemble and bake the following day just before serving.
Ingredient List
- Eggplant: 1 kg total
- Arborio rice
- Olive oil
- Onion
- Garlic
- Salt
- Tomato passata: tomato purée
- Peas: fresh or frozen are best
- Breadcrumbs: unseasoned
- Mozzarella: shredded
- Pecorino Romano cheese: grated. Or Parmigiano cheese may be used instead.
- Eggs: hard boiled
- Fresh basil
Substitutions and Variations
- Peas in tomato sauce and hard boiled eggs are classic additions to Sicilian baked pasta or rice dishes. But if you are not a fan of these ingredients you may omit them.
- For a non-vegetarian version of this dish, prepare a meat sauce as in this Sicilian lasagna recipe.
- I love the layered presentation of timbale, however if you're in a rush you can prepare a simplified 'dump' version of this casserole. Cut the eggplant into cubes instead of slices and prepare as indicated in the recipe. Stir all the ingredients together: rice with tomato sauce; eggplant; hard boiled eggs and mozzarella; top with a layer of breadcrumbs and bake!
Step by Step Instructions
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
1. Prepare the eggplant
-Thinly slice eggplant, salt, cover with water and let sit for 30 minutes.
-Drain, rinse well and pat dry.
-Brush with oil and bake at 425 degrees for 20 minutes, flipping slices halfway through baking. Set aside
2. Prepare the sauce and rice
-Prepare a basic tomato sauce by sautéing an onion and garlic clove. Pour in tomato passata, fresh basil leaves, salt and peas. Let simmer.
-Meanwhile, cook Arborio rice for 17-18 minutes, until very al dente. Drain well and transfer to a bowl.
-Stir in all but 1 cup of tomato sauce and grated Pecorino Romano cheese.
3. Assemble the casserole and bake
-Lightly grease a rectangular (10 X 14 inch) baking dish with olive oil and sprinkle 2 tbsp. of breadcrumbs evenly on the bottom.
-Begin layering eggplant slices; half the rice with tomato sauce and peas; hard boiled egg slices; ½ the shredded mozzarella and a second layer of eggplant.
-Repeat with a second layer of rice and mozzarella ending with a layer of eggplant slices. Sprinkle the top with the remaining breadcrumbs.
-Bake for 30 minutes until the casserole is heated through and the eggplant is golden. Let sit for 15 minutes before serving.
Recipe FAQs
Yes. Keep leftovers refrigerated for up to 3 days;
Prepare the timbale a day ahead, refrigerate and bake the following day before serving.
Check out more Sicilian casserole recipes!
If you tried this Scacciata with Cauliflower and Black Olvies or any other recipe on my blog please leave a 🌟 star rating and let me know how much you enjoyed it in the 📝 comments below. Thanks for visiting!
Sicilian Baked Rice and Eggplant Recipe
Ingredients
- 1 kg eggplant
- 1 cup olive oil divided
- 1 medium onion finely diced
- 1 clove garlic finely inced
- 720 ml tomato passata tomato purée
- handful fresh basil leaves
- salt to taste
- 1½ cups frozen peas
- 2 cups Arborio rice
- ¾ cup Pecorino Romano cheese grated
- 2 cups mozzarella cheese grated
- 3 large eggs hard boiled
- ¼ cup breadcrumbs unseasoned
Instructions
Prepare the eggplant
- Rinse the eggplant and trim off the ends. Thinly slice eggplant (about ¼ inch thick) and layer slices in a large bowl salting each layer. Cover with water, place a plate over the eggplant slices to keep them submerged and weight with a heavy object (a package of sugar, salt or a can) and let sit for 30 minutes.
- Preheat oven to 425 degrees F and line 2 baking sheets with parchment paper. Grease generously with 2 tbsp. olive oil on each pan.
- Drain the eggplant, rinse well and pat dry. Place on the baking sheets and drizzle extra olive oil over the top.
- Bake for 20 minutes, flipping slices halfway through baking. Set aside.
- Repeat with remaining eggplant slices.
Prepare the sauce and rice
- Meanwhile, prepare a basic tomato sauce: heat 3 tbsp. olive oil in a deep skillet or sauce pan. Add onion and cook, stirring, for 5 minutes until translucent. Stir in minced garlic.
- Pour in tomato passata and fresh basil leaves. Bring to a boil then lower to a simmer and cook partially covered for 1 hour.
- Add salt to taste and stir in the frozen peas (no need to defrost them). Cook an additional half hour. Taste and adjust seasoning if necessary.
- While the sauce is simmering, boil water in a medium sized sauce pan. Add salt and Arborio rice. Lower heat to a simmer, cover and cook for 17-18 minutes, until very al dente.
- Drain well and transfer to a large bowl. Stir in the tomato sauce and grated Pecorino Romano cheese.
Assemble the timbale
- Preheat oven to 350 degrees F. Lightly grease a rectangular (10 X 14inch) baking dish with olive oil and sprinkle 2 tbsp. of breadcrumbs evenly on the bottom.
- Cover the bottom with a layer of eggplant slices (⅓ of the eggplant). Spread half of the rice over the eggplant. Top with the hard boiled eggs slices and half of the shredded mozzarella.
- Top with another layer of eggplant and the remaining rice. Spread the remaining cup of sauce over the rice. Sprinkle the rest of the mozzarella over the rice.
- Top with the remaining eggplant slices and sprinkle the rest of the breadcrumbs over the top.
- Bake for 30 minutes until the casserole is heated through and the eggplant is golden. Let sit for 15 minutes before serving.
Notes
-For a non-vegetarian version of this dish, prepare a meat sauce as in this Sicilian lasagna recipe.
-I love the layered presentation of timbale, however if you're in a rush you can prepare a simplified 'dump' version of this casserole. Cut the eggplant into cubes instead of slices and prepare as indicated in the recipe. Stir all the ingredients together: rice with tomato sauce; eggplant; hard boiled eggs and mozzarella; top with a layer of breadcrumbs and bake! Storage Keep leftovers refrigerated for up to 3 days. Make Ahead Prepare the timbale a day ahead, refrigerate and bake the following day before serving.
Nadia
This recipe is hearty and satisfying. I love the use of rice instead of pasta for a Sunday family meal that makes for a beautiful presentation!
Lynda
This is amazing. The textures, taste and appearance are wonderful. My husband who wasn’t hungry went back for seconds. Excellent.
Nadia
Hi Lynda, thank you very much I'm thrilled to hear you enjoyed this recipe!