Baked Eggplant Sicilian Recipe

Slice and Salt

Trim the stem ends from the eggplants and slice them crosswise into 1/2-inch (1.2 cm) thick rounds. Lay the slices in a single layer on a rimmed baking sheet or in a colander and sprinkle both sides lightly but evenly with the kosher salt (about 1 tablespoon total). Let sit for 30 minutes to draw out bitterness and excess moisture.

Rinse and Dry

After 30 minutes, rinse the salt off the eggplant slices under cold running water and pat them very dry with clean kitchen towels or paper towels. Press gently to remove as much moisture as possible; dry surfaces help the coating adhere and the eggplant to brown.

Set up dredging station

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or a lightly oiled rack set over a sheet. Place the flour in a shallow bowl, beat the eggs in a second bowl, and place the breadcrumbs in a third bowl. Season breadcrumbs with a pinch of salt and 1/2 teaspoon freshly ground black pepper.

Dredge the slices

Working in batches, dredge each eggplant slice first in flour (shake off excess), then dip into the beaten eggs, letting excess drip off, and finally press into breadcrumbs to coat both sides. Place breaded slices on the prepared baking sheet in a single layer.

Bake until lightly browned

Brush or drizzle about 3 tablespoons of olive oil evenly over the breaded slices (or spray lightly with oil). Bake in the preheated oven for 12–18 minutes, turning once halfway, until golden and crisp at the edges but not fully cooked through. Remove from oven and reduce oven temperature to 375°F (190°C).

Sweat aromatics

While eggplant pre-salts or bakes, heat 2 tablespoons olive oil in a medium skillet or saucepan over medium heat. Add the chopped onion and sauté 6–8 minutes until soft and translucent. Add the minced garlic and cook 30–60 seconds more until fragrant, taking care not to burn the garlic.

Simmer sauce

Add the crushed tomatoes, tomato paste, dried oregano, sugar (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir, bring to a gentle simmer, reduce heat to low, and cook uncovered for 10–15 minutes to thicken slightly and concentrate flavors. Taste and adjust seasoning.

Layer the casserole

Spread about 1/2 cup of the warm tomato sauce in the bottom of a 9x13-inch (or similar) baking dish. Arrange a single layer of baked eggplant slices over the sauce (slightly overlapping is fine). Spoon additional sauce over the eggplant so each slice is sauced (about 1 cup total over the first layer). Tear or slice half of the fresh mozzarella and distribute evenly over the sauced slices. Sprinkle about one-quarter of the grated Pecorino Romano. Add a few torn basil leaves.

Repeat layers

Repeat with a second layer of eggplant, sauce, remaining mozzarella, and remaining grated cheese. Finish with any leftover sauce and a light drizzle of olive oil. Grind the remaining 1/2 teaspoon black pepper over the top and scatter optional red pepper flakes if desired.

Bake until bubbly

Cover loosely with foil and bake in the preheated 375°F (190°C) oven for 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is melted, bubbling, and lightly golden. If you prefer a more browned top, broil for 1–2 minutes watching carefully.

Rest and garnish

Remove from oven and let rest 10 minutes to set. Sprinkle with chopped parsley or extra basil before serving.

Cut into portions and serve warm as a main vegetarian dish with a simple green salad and crusty bread, or as a side alongside grilled meats.