Eggplant Sicilian Style Recipe

Prepare the eggplants

Trim the stem ends and slice each eggplant lengthwise into 1/4–1/3-inch (6–8 mm) slices. Lay slices on a wire rack or large baking sheet and sprinkle both sides lightly and evenly with the salt for sweating. Let sit 30 minutes to draw out bitterness and water.

Rinse and dry: After 30 minutes, rinse the salt from the eggplant slices under cool running water or wipe with a damp cloth, then pat thoroughly dry with paper towels. If slices are still very wet, press between paper towels to remove excess moisture.

Optional quick roast (less oil): Preheat oven to 425°F (220°C). Brush both sides of each slice lightly with 1–2 tbs olive oil and arrange on a parchment-lined sheet in a single layer. Roast 12–15 minutes, flipping once, until tender and golden at the edges. Remove and set aside. (If you prefer to pan-fry, proceed to next step.)

Pan-fry option: In a large skillet over medium-high heat add 2–3 tbs olive oil. When shimmering, work in batches and fry slices 2–3 minutes per side until golden and tender. Transfer to a paper-towel–lined plate. Add more oil between batches as needed.

Cook the soffritto

Lower heat to medium. In a saucepan or deep skillet, add 1–2 tbs olive oil. Add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until translucent, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant, stirring so garlic does not brown.

Deglaze and simmer: If using, add the red wine and simmer 1–2 minutes to reduce slightly. Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, stir to combine, and bring to a gentle simmer.

Flavor the sauce: Add chopped capers, chopped olives, toasted pine nuts, red pepper flakes, sugar (if tomatoes taste acidic), salt and black pepper. Simmer uncovered 12–18 minutes, stirring occasionally, until sauce thickens and flavors meld. Taste and adjust seasoning. Remove from heat and stir in chopped basil and parsley.

Assemble the layers

Preheat oven to 375°F (190°C) if not already hot from roasting. Lightly oil a 9x9-inch (or similar) baking dish. Spread a thin layer (about 1/3 cup) of the tomato-olive-caper sauce on the bottom of the dish to prevent sticking.

Layer eggplant and filling: Arrange a single layer of eggplant slices to cover the bottom. Spoon 1/3 of the sauce over the slices, scatter one-third of the torn mozzarella (or grated ricotta salata), a tablespoon of grated Parmigiano, and a sprinkle (about 2 tbs) of breadcrumbs. Repeat two more times to make 2–3 layers, finishing with sauce and the remaining Parmigiano and breadcrumbs on top. Drizzle the beaten egg over the breadcrumbs and cheese (the egg helps bind the topping) and finish with 1 tbs olive oil drizzled over.

Bake: Cover loosely with foil and bake 20 minutes. Remove foil and bake an additional 10–15 minutes until bubbling and top is golden. If you want a deeper crust, broil 1–2 minutes while watching closely.

Rest and serve: Let rest 10 minutes to set. Garnish with a few fresh basil leaves and a drizzle of extra-virgin olive oil. Cut into squares or serve family-style. Serve warm or at room temperature.