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 - comforting layers of eggplant, tomato sauce, mozzarella, salami and breadcrumbs, topped with beaten egg.
- 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
Slice the eggplant into 1.5 cm – ½ inch thick slices and soak them in salty water for 30 minutes.
Pat them dry and fry the eggplant slices in vegetable oil until golden.
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.
Bake in a pre-heated oven at 180°C – 355°F for 15-20 minutes or until golden brown.