Eggplant & Cheese Timbale

• 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

1. Lightly salt eggplant and drain in colander, if desired, about 30 minutes.
2. Preheat oven to 375u0b0.
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.
4. Meanwhile, cook sausage with garlic in 12-inch nonstick skillet over medium heat, stirring occasionally, 10 minutes or until sausage is done.
5. Brush bottom and sides of 10-inch springform pan with additional Olive Oil, then line with eggplant.
6. Combine hot penne, sausage, Sauce, mozzarella cheese and 1/2 of the pecorino cheese in large bowl. Turn into springform pan and press down firmly.
7. Bake 40 minutes. Cool 15 minutes on wire rack; remove from pan. Top with remaining pecorino cheese.

eggplant, olive oil, sweet italian sausage, garlic, penne pasta, olive oil, mozzarella cheese, pecorino romano cheese

Taken from www.yummly.com/recipe/Eggplant-_-cheese-timbale-304191 (may not work)