eggplant and cheese timbale
eggplant and cheese timbale with eggplant, bertolli classico olive oil, sweet italian sausage links, cut into, garlic, penne pasta, cooked and drained, bertolli organic olive oil, basil and garlic sauce, mozzarella cheese, pecorino romano cheese
eggplant, bertolli classico olive oil, sweet italian sausage links, cut into, garlic, penne pasta, cooked and drained, bertolli organic olive oil, basil and garlic sauce, mozzarella cheese, pecorino romano cheese
- 2.0 eggplant
 - 3.0 tablespoon bertolli classico olive oil
 - 1.0 pound sweet italian sausage links
 - cut into
 - 2.0 clove garlic
 - 1.0 pound penne pasta
 - cooked and drained
 - 1.0 jar bertolli organic olive oil
 - basil and garlic sauce
 - 1.0 pound mozzarella cheese
 - 1.5 cup pecorino romano cheese

- lightly salt eggplant and drain in colander, if desired, about 30 minutes.
 - preheat oven to 375deg.
 - 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.
 - meanwhile, cook sausage with garlic in 12 inch nonstick skillet over medium heat, stirring occasionally, 10 minutes or until sausage is done.
 - brush bottom and sides of 10 inch springform pan with additional olive oil, then line with eggplant.
 - 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.
 - bake 40 minutes.
 - cool 15 minutes on wire rack remove from pan.
 - top with remaining pecorino cheese.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 2.0 eggplant
- 3.0 tablespoon bertolli classico olive oil
- 1.0 pound sweet italian sausage links
- cut into
- 2.0 clove garlic
- 1.0 pound penne pasta
- cooked and drained
- 1.0 jar bertolli organic olive oil
- basil and garlic sauce
- 1.0 pound mozzarella cheese
- 1.5 cup pecorino romano cheese

 ### Assistant: The ingredients you'll need are:
- 2.0 eggplant
- 3.0 tablespoon bertolli classico olive oil
- 1.0 pound sweet italian sausage links
- cut into
- 2.0 clove garlic
- 1.0 pound penne pasta
- cooked and drained
- 1.0 jar bertolli organic olive oil
- basil and garlic sauce
- 1.0 pound mozzarella cheese
- 1.5 cup pecorino romano cheese


You can follows these steps to make the recipe:
- lightly salt eggplant and drain in colander, if desired, about 30 minutes.
- preheat oven to 375deg.
- 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.
- meanwhile, cook sausage with garlic in 12 inch nonstick skillet over medium heat, stirring occasionally, 10 minutes or until sausage is done.
- brush bottom and sides of 10 inch springform pan with additional olive oil, then line with eggplant.
- 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.
- bake 40 minutes.
- cool 15 minutes on wire rack remove from pan.
- top with remaining pecorino cheese.
- .

