I originally enjoyed this timbale while visiting the farm of my husband’s cousin near Agrigento, in Southern Italy. Eggplant, tomato sauce, and cheese were layered with rice accented with golden saffron. The timbale was baked in the old wood-burning brick oven early in the day, and we ate it for lunch at a big table underneath the grape arbor.

Sofia’s Eggplant-Rice Timbale is a delightful and impressive dish that combines the rich flavors of eggplant, rice, and melted cheese. This timbale is a perfect example of Italian comfort food, featuring layers of crispy fried eggplant, tender Arborio rice infused with saffron, and a luscious marinara sauce. Topped with a generous amount of provolone and Parmigiano-Reggiano cheese, the timbale is baked to perfection, creating a golden and bubbling masterpiece.

Whether served as a main course or as a side dish, Sofia’s Eggplant-Rice Timbale is a true crowd-pleaser that showcases the beauty and versatility of eggplant in a delicious and satisfying way.

Serves 8

INGREDIENTS

• Salt
• Olive oil or vegetable oil for frying
• 2 medium eggplants (about 1 pound each), trimmed and cut into ¼-inch-thick slices
• 2 cups short-grain rice, such as Arborio
• Pinch of saffron threads
• Double recipe Marinara Sauce (you will have 1 cup left over)
• 8 ounces imported Italian provolone or caciocavallo, thinly sliced
• ¼ cup freshly grated Parmigiano-Reggiano

INSTRUCTIONS

1. Bring 5½ cups salted water to a boil in a large pot.
2. Meanwhile, in a large skillet, heat about ½ inch of oil until a small piece of eggplant sizzles when added to the skillet. Add only enough eggplant slices to make a single layer, without crowding, and fry, turning once, until nicely browned on each side, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Fry the remaining slices in the same way.
3. Add the rice to the boiling water and crumble in the saffron. When the water returns to a boil, lower the heat, cover, and simmer for 15 to 18 minutes, or until the rice is tender and the water is absorbed. Remove from the heat.
4. Meanwhile, preheat the oven to 400°F. Oil a 13- ×-9- ×-2-inch baking dish.
5. Spread one third of the rice in the bottom of the baking dish. Top with half of the eggplant. Spread 1 cup of the sauce over the eggplant and top with one third of the provolone. Make a second layer, using half of the remaining rice, the remaining eggplant, 1 cup sauce, and half of the remaining provolone.
6. Top with the remaining rice, sauce, and provolone. Sprinkle with the Parmesan.
7. Bake for 30 minutes, or until the timbale is bubbling and heated through. Let stand for 10 minutes before serving.