Sicilian Eggplant Parmigiana Recipe
pomodoro sauce, sicilian olives, chillies, pesto, parmigiano reggiano, mozzarella di bufala
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sauce
Eggplant
Layers
Method
Preparation
- 1
Prepare Eggplant
Sprinkle the sliced eggplants with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Cook Eggplant
Preheat the oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet and drizzle with olive oil. Bake for about 25-30 minutes, flipping halfway, until golden brown.
Assembly
- 3
Layer the Ingredients
In a baking dish, spread a layer of pomodoro sauce, followed by a layer of eggplant, some pesto, a sprinkle of Parmigiano Reggiano, and slices of mozzarella. Repeat the layers until all ingredients are used, finishing with a layer of sauce and cheese on top.
Baking
- 4
Serving
- 5
Let it Rest
Allow the dish to cool for 10 minutes before slicing and serving. Garnish with additional Sicilian olives if desired.
