Sicilian Eggplant Parmesan (Melanzane alla Siciliana)
85% authentic · Sicilian (Italian)
A Sicilian variation featuring fried eggplant, often incorporating ingredients like capers, olives, and a lighter tomato sauce, sometimes served cold or at room temperature.
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Ingredients
- Eggplant2 large
- All-purpose flour1 cup
- Eggs3 large
- Canned crushed tomatoes28 oz
- Garlic, minced2 cloves
- Capers, drained1/4 cup
- Kalamata olives, pitted and sliced1/2 cup
- Provolone or Caciocavallo cheese, sliced8 oz
- Olive oil, for frying1 cup
- Fresh mint or basil, for garnish1/4 cup
- Saltto taste
- Black pepperto taste
Steps
- 1
Slice eggplants into 1/2-inch thick rounds. Salt and let sit for 30 minutes, then pat dry.
- 2
Prepare breading station: flour, beaten eggs, and breadcrumbs (optional, can also just use flour/egg).
- 3
Dredge eggplant slices in flour, then egg. Fry in hot olive oil until golden brown. Drain on paper towels.
- 4
In a saucepan, sauté minced garlic in a little olive oil. Add crushed tomatoes, capers, olives, salt, and pepper. Simmer for 15 minutes.
- 5
Preheat oven to 375°F (190°C).
- 6
Spread a layer of the tomato sauce in a baking dish. Arrange a layer of fried eggplant slices. Top with sauce, cheese slices, and a sprinkle of breadcrumbs if using.
- 7
Repeat layers until ingredients are used, ending with sauce and cheese.
- 8
Bake for 20-25 minutes, until cheese is melted and bubbly.
- 9
Let cool slightly before serving. Garnish with fresh mint or basil.
