Sicilian Eggplant Bake Recipe

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

📝 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. 1Slice the eggplant into 1.5 cm – ½ inch thick rounds and soak them in salted water for 30 minutes.
2. 2Pat the slices dry and fry them in vegetable oil until golden.
3. 3Transfer the fried eggplant to a colander to drain the excess oil.
4. 4Mix the grated Pecorino Romano, breadcrumbs, and oregano, then set aside.
5. 5To 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. 6Lightly beat the eggs with a pinch of salt.
7. 7Pour the beaten eggs over the top of the eggplant bake.
8. 8Bake in a preheated oven at 180°C – 355°F for 15–20 minutes or until golden brown.
9. 9Serve warm.