Eggplant Sicilian Recipe

Slice and sweat

Trim ends of the eggplants and slice into 1/2-inch rounds. Lay slices in a single layer on a rimmed tray and sprinkle both sides lightly with kosher salt. Let rest 25–30 minutes to draw out bitterness and moisture.

Rinse and dry

After 25–30 minutes, rinse the salt from the eggplant slices under cold water and pat thoroughly dry with clean kitchen towels or paper towels. Moisture must be removed so slices brown in the oven.

Season and oil

Preheat oven to 425°F (220°C). Brush both sides of the eggplant rounds with 3 tablespoons olive oil and season with 1 teaspoon black pepper and a light sprinkle of salt (about 1/2 teaspoon total). Arrange in a single layer on two parchment-lined baking sheets, leaving space for browning.

Bake eggplant

Roast the eggplant in the preheated oven 20–25 minutes, flipping once halfway, until edges are golden and centers are tender. Remove and set aside. Lower oven temperature to 375°F (190°C) for assembly.

Sweat aromatics

While eggplant roasts, heat 2 tablespoons extra-virgin olive oil in a medium saucepan over medium heat. Add the diced onion and cook 6–8 minutes until soft and translucent. Add the minced garlic and cook 30–60 seconds until fragrant (do not brown).

Build sauce

Stir in 2 tablespoons tomato paste and cook 1 minute. Add the 28 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon sugar (optional). Bring to a gentle simmer, then reduce heat to low and simmer, uncovered, 15–20 minutes to thicken slightly. Stir in torn fresh basil leaves at the end if using and adjust seasoning to taste.

Cook rigatoni

About 10 minutes before the sauce is done, bring a large pot of salted water to a boil. Add 1 pound rigatoni and cook until al dente according to package directions (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta.

Combine pasta and sauce

Return drained rigatoni to the pot or to a large mixing bowl. Add most of the tomato sauce (reserve about 1/2 cup for topping) and toss to coat, adding up to 1/2 cup reserved pasta water if the sauce needs loosening. Taste and correct seasoning.

Assemble baking dish

Lightly oil a 9x13-inch (or equivalent) baking dish. Spread a thin layer (about 1/3 of remaining sauce) on the bottom. Add half of the sauced rigatoni, then arrange one layer of roasted eggplant over the pasta. Spoon another 1/3 of the sauce over the eggplant. Add remaining rigatoni and top with the last of the sauce. Sprinkle the top evenly with 1 cup grated Pecorino Romano or Parmesan.

Bake to finish

Bake in the preheated 375°F (190°C) oven 15–20 minutes until the cheese has melted and the casserole is bubbling around the edges. If you like a browned top, place under the broiler 1–2 minutes while watching closely.

Rest and serve

Remove from oven and let rest 5 minutes. Sprinkle chopped parsley if using. Serve hot, passing extra grated cheese at the table.