Baked Eggplant Sicilian Style Recipe

Prepare and sweat eggplant

Trim the stem ends of the eggplants and slice into 1/2-inch thick rounds. Lay the slices in a single layer on a rimmed baking sheet and sprinkle both sides with the coarse salt. Let them sit for 30 minutes to draw out bitterness and moisture.

Rinse and dry

After 30 minutes, rinse the salt off each slice under cold running water and pat very dry with clean towels or paper towels. Press gently to remove excess moisture—this ensures better browning in the oven.

Brush and season

Preheat the oven to 425°F (220°C). Arrange the eggplant slices on two baking sheets in a single layer. Brush both sides lightly with olive oil (about 1–1.5 tbs per sheet total) and season with freshly ground black pepper and a light pinch of salt if desired (remember they were salted earlier).

Roast eggplant

Roast the slices for 18–22 minutes, flipping once halfway through, until golden at the edges and tender. Remove from the oven and set aside. Reduce oven temperature to 375°F (190°C) when assembling (if you prefer a lower final baking temp).

Cook aromatics

While the eggplant is sweating or roasting, heat 2 tbs olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown it.

Build the sauce

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried oregano, dried basil (or fresh basil leaves), sugar (if using), salt, and black pepper. Bring to a gentle simmer.

Simmer

Reduce heat to low and simmer gently, partially covered, for 20–25 minutes to meld flavors and thicken slightly. Taste and adjust seasoning. If using fresh basil, stir it in at the end of simmering.

Assemble in baking dish

Spread a thin layer (about 1/2–3/4 cup) of the tomato sauce on the bottom of a 9x13-inch (or similar) baking dish. Arrange a single layer of roasted eggplant slices to cover the bottom. Spoon more sauce over the eggplant (about 1/2–3/4 cup), then scatter or layer slices of fresh mozzarella and a sprinkle of grated Parmesan. Repeat with another layer of eggplant, sauce, and cheeses until ingredients are used, finishing with sauce and a final sprinkle of Parmesan.

Bake to meld

Cover the dish loosely with foil and bake at 375°F (190°C) for 20 minutes to heat through and melt the cheeses. Remove the foil and bake an additional 8–12 minutes until the top is bubbly and golden in spots.

Finish and serve

Remove from oven and let rest 8–10 minutes so the dish sets. Drizzle with 1 tbs olive oil, tear fresh basil leaves over the top, and serve warm as a main or hearty side.