Go Back
–+ servings
Print
Finished Sicilian eggplant bake in a red baking dish.

Sicilian Eggplant Bake Recipe

Layers of roasted eggplant, sweet tomatoes, and gooey cheese make this Sicilian Eggplant Bake taste like home-cooked perfection

Course: Appetiser, Side Dish
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 g – 4 oz breadcrumbs
  • 1 tbsp oregano
  • 60 g – 2 oz salami – roughly chopped
  • 60 g – 2 oz Pecorino Romano – finely grated
  • 150 g – 5 oz mozzarella – roughly chopped
  • Extra virgin olive oil
  • Salt – to taste

Instructions

  1. Slice the eggplant into 1.5 cm – ½ inch thick rounds and soak them in salted water for 30 minutes.
  2. Pat the slices dry and fry them in vegetable oil until golden.
  3. Transfer the fried eggplant to a colander to drain the excess oil.
  4. Mix the grated Pecorino Romano, breadcrumbs, and oregano, then set aside.
  5. To assemble the bake, spread a spoonful of tomato sauce over the base of an ovenproof dish. Add a layer of fried eggplant, tomato passata, salame, mozzarella, and the breadcrumb and Pecorino Romano mixture. Continue layering until all the eggplant is used, finishing with the breadcrumb and Pecorino Romano mixture.
  6. Lightly beat the eggs with a pinch of salt.
  7. Pour the beaten eggs over the top of the eggplant bake.
  8. Bake in a preheated oven at 180°C – 355°F for 15–20 minutes or until golden brown.
  9. Serve warm.