Recipe - Timpano Or Timbalo

1 pack Phyllo dough
1 One half pound Penne cooked al dente
in light sauce
6 Italian sausages cooked in
their casings and cut or sliced up
diagonally 1/2" wide
4 Eggplants, grill and slice
into 1/2" slices
6 Zucchini, grill and slice
into 1/2" slices
6 Yellow squash, grill and
slice into 1/2" slices
4 Bulbs fennel, grill and
slice into 1/2" slices
12 Plum tomatoes, grill and
slice into 1/2" slices
2 cup Grated fresh parmesan cheese
8 Hard boiled eggs, cut into
1/2" slices
2 cup Light marinara sauce
6 Beaten eggs

Preparation:

1. Oil the pan or washbasin generously with One fourth to One half cup of olive oil so
that the phyllo dough will not stick. Line the pan with phyllo dough,
leaving at least 6" overlay to drape the timpano.

2. Layer the filling as you would with lasagne, but press down with your
hands so the timpano will hold and it will be well defined.

3. Add lightly sauced penne about 2" or so. Add various grilled vegetables
in a single layer.

4. Sprinkle with Parmesan and drizzle about Three fourths cup of marinara sauce over
the first layer.

5. Add One half of the hardboiled eggs, cutside down.

6. Repeat layers until pan is filled.

7. Add beaten eggs which will set the timpano. Fold overlay over bottom of
timpano.

8. Bake on middle rack of 350 degree oven for 1 1 One half hours until crust is
golden. Check timpano after 45 minutes. If the top layer is cooking too
rapidly, lightly cover with foil.

9. The recipe may be altered with the ingredients of your choice.
Posted to MMRecipes Digest V4 #325 by roy@indy.net (Roy) on Dec 15, 1997