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You are here: Home / Recipes / Italian / Sicilian Eggplant Bake

Sicilian Eggplant Bake

October 7, 2016 By Manu 2 Comments

Sicilian Eggplant Bake

Eggplant are my absolute favourite summer vegetable (while artichokes top my list in winter!) and today’s recipe is an absolute keeper. It is a Sicilian Eggplant Bake made with tomato sauce, salami, mozzarella, breadcrumbs, Pecorino Romano and topped with beaten eggs. It is then baked till golden brown. It is sort of like a variation of a classic Parmigiana (click here for my lighter Parmigiana recipe). I personally love it and it is comfort food at its best for me. This is a great appetiser or side dish idea and it also works really well for lunch, especially if served with a green salad. Buon appetito!

Sicilian Eggplant Bake

Sicilian Eggplant Bake
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Sicilian Eggplant Bake

Sicilian Eggplant Bake - comforting layers of eggplant, tomato sauce, mozzarella, salami and breadcrumbs, topped with beaten egg.

Course Main
Cuisine Italian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Author Manuela Zangara

Ingredients

  • 3 medium eggplants
  • 1 cup tomato passata
  • 2 eggs
  • 120 gms – 4 oz. breadcrumbs
  • 1 tbsp oregano
  • 60 gms – 2 oz. salami roughly chopped
  • 60 gms – 2 oz. Pecorino Romano finely grated
  • 150 gms – 5 oz. mozzarella roughly chopped
  • Extra virgin olive oil
  • Salt to taste

Instructions

  1. Slice the eggplant into 1.5 cm – ½ inch thick slices and soak them in salty water for 30 minutes.
  2. Pat them dry and fry the eggplant slices in vegetable oil until golden.
  3. Put them in a colander to drain the excess oil.
  4. Mix the grated Pecorino Romano, breadcrumbs and oregano and keep aside.
  5. To assemble the eggplant bake, put a scoop of tomato sauce at the bottom of an oven proof dish. Top with a layer of fried eggplant, tomato passata, salame, mozzarella and the breadcrumb and Pecorino Romano mixture. Then repeat the layers until you run out of eggplant. Finish the top layer with the breadcrumb and Pecorino Romano mixture.
  6. Lightly beat the eggs with some salt.
  7. And pour it on the top of the eggplant bake.
  8. Bake in a pre-heated oven at 180°C – 355°F for 15-20 minutes or until golden brown.
  9. Serve warm.

Sicilian Eggplant Bake

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Related Posts:

  • Lightened-up Eggplant Caponata
  • Swordfish Impanata
  • Carciofi alla Trapanese #SundaySupper
  • One-pot Mediterranean Eggplant Rice
  • Italian Sausage with Bell Peppers and Potatoes

Filed Under: Appetisers, Baking, Italian, Mains, Mediterranean, Regional Italian Dishes, Side dishes, Vegetables Tagged With: appetiser, baking, casserole, eggplant, Italian, main, Mediterranean, mozzarella, Regional Italian Dishes, Sicilian, side dish, vegetables

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Comments

  1. Elaine says

    January 6, 2018 at 2:22 am

    What is tomato passata?

    Reply
    • Elaine says

      January 6, 2018 at 2:26 am

      I Googled it, thank you!

      Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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