Sicilian Eggplant Parmesan
Our Sicilian Eggplant Parmesan offers a straightforward method for preparing this favorite dish. They consist of stacks (layers) of roasted eggplant with tomato sauce, cheese, and fresh basil, making them the simplest to prepare. We’ll show you step-by-step how to make this easy eggplant dish.
Traditional Sicilian Dishes
In Sicily, eggplant is a staple vegetable that comes in different shapes and forms. Depending on the season, they even have round-shaped white-skin eggplants. And, eggplant parmesan is a common dish in Sicily. So, I decided to make it even easier.
No Breading and No Frying
Some love eggplant parmesan with the breading and bread crumbs, we don’t. Therefore, we made it gluten-free. Plus, some love to fry the eggplants, but we prefer this recipe to be simple and easy to make.
No frying. We prefer the essence of enjoying all the fresh flavors of an eggplant parmesan, like it is meant to be. If you love traditional Sicilian recipes, try our Best Rice Ball Casserole Stuffed with Meat & Peas, and Braciole -Sicilian Style. And, don’t miss our Sicilian Sausages and Peppers.
Sicilian Eggplant Parmesan
Today, we are making the classic dish of Sicilian Eggplant Parmesan, using purple eggplants. It makes a wonderful side dish to serve all year long. The preparation of this dish comes together in minutes. You will adore this recipe!
A classic Sicilian dish, these eggplant parmesans are undeniably delicious. And they turned out so amazing, to say the least. Your family and friends will love them.
Cook’s Notes & Tips:
- Here, we made only four eggplant parmesans, with only 3 layers of eggplant for each stack. But you can add additional layers if you have enough eggplant slices.
- You can use the long black eggplants, too.
- Make-ahead! You can prepare these eggplant parmesan stacks, cover your baking dish with aluminum foil, and set it aside in a cool place. Then bake it for a few minutes before you are ready to serve them.
- The virgin olive oil is drizzled over each stack only ONCE, and a very small amount.
How to Make It?
For this recipe, we decided to roast or bake them. You will need a baking dish, a couple of eggplants, some already-made tomato sauce, lots of fresh basil, and grated cheese. It’s best to have all the ingredients nearby, since the process is quick, once the eggplants are ready. Then bake until the cheese melts on top.
Overview: Ingredients Needed:
What you will need to make this Sicilian dish:
- Eggplants – It is best to look for Italian eggplants that are smaller in size and contain fewer seeds inside. Also, try to match all the sizes of the eggplants.
- Tomato Sauce – Choose an already-made marinara sauce. You can also make it fresh and in minutes with our recipe for mom’s quick marinara sauce. And, you will need a little over 1 cup.
- Fresh Basil – Buy a package of fresh basil, or a basil plant; you will need a lot of it. Fresh basil will give these eggplant stacks an amazing flavor.
- Grated Cheese – Choose freshly grated pecorino cheese for this recipe. It offers the best flavor with these eggplants.
- Olive Oil – We prefer to use extra virgin olive oil for this recipe, and you will only need a little drizzle over each stack to give moisture and flavor to the eggplants.
Directions to Make Sicilian Eggplant Parmesan:
Our Full Recipe Card is located at the bottom. But first, let’s go over the steps so you can understand how to make this dish before you start.
- Preheat your oven to 400°F degrees, (200C). Rinse the eggplants. Then, one at a time and cut off the tops, discard them. Next, slice them about 1/2-inch thick.
- Place eggplant slices onto your baking sheet (lined with parchment paper, for easy cleanup). You can slightly overlap the slices since they will slightly shrink in size while roasting.
3. Roast them in the oven, with nothing on them, for about 15 to 20 minutes. Remove from the oven, turn each one over to the other side, and return them to the oven for 15 to 20 minutes, until golden brown.
4. Grab a large baking dish, place the first layer of roasted eggplant on the bottom, and fit as many as possible (depending on how large your baking dish is). Here, we only made four.
4. (cont.) NEXT: (Step 1.) Spoon some tomato sauce over each slice of roasted eggplant lying in your baking dish. (Step 2.) Add some fresh basil leaves on top of each one. (Step 3.) Scatter with grated cheese over each one. (Step 4.) Then, repeat with the second layer.
5. Drizzle a small amount of extra virgin olive oil over each stack. (IMPORTANT NOTE: The oil is drizzled only once). Then spoon again on top with tomato sauce, grated cheese, and fresh basil.
6. Repeat, adding another layer of eggplant slices, spoon some tomato sauce, and scatter with pecorino cheese and chopped fresh basil on top.
7. BAKE in the oven at 375 degrees F (180C), for about 5 minutes, until the cheese melts on top. Remove and serve.
…and it is DELICIOUS!
FAQ’s
- Do we need to grease the baking dish? No need to grease the baking dish. The eggplants will reheat very nicely and will not stick to the bottom.
- Can we make them ahead? Yes, you can make these eggplant stacks one day ahead, cover and store them in your refrigerator. Then before you are ready to reheat in the oven, remove them from the fridge at least one hour before reheating (follow the directions in our recipe card.
- Do we need to add any seasonings to this dish? The answer is no. Marinara sauce, basil, and pecorino give enough flavor to these eggplants; therefore, there’s no need to add any other seasonings.
- Can we use grated Parmesan cheese instead of pecorino? Yes, but you will need to add some salt to the eggplants since parmesan is not as salty as pecorino cheese.
- How to store this eggplant parmesan? The same way you store any leftovers. Transfer to a sealed container, and keep them chilled in the refrigerator. They will stay fresh for up to 3 days.
- Can we freeze eggplant parmesan? Yes, you can. And, they freeze beautifully for up to 1 month.
A Delicious Dide Dish
Eggplant parmesan is delicious. Serve it as a side or as your main dish with some crusted bread and a green salad on the side.
If you love easy eggplant recipes, be sure to try our Italian Savory Eggplant Tart, and Roasted Eggplant Meatballs (Vegetarian. And, don’t miss our Eggplant Rollatini-Lightened! Try one or try them all…
and Enjoy!
Try These Next!
Have you tried our Sicilian Eggplant Parmesan? Let us know and leave a comment! It helps everyone who reads them, and it helps us too. For more delicious ideas and recipes, follow us on Facebook, Instagram, and Pinterest.
Sicilian Eggplant Parmesan
Sicilian Eggplant Parmesan consists of layered roasted eggplant with tomato sauce, cheese, and fresh basil. These are easy and simple to prepare and bake! A wonderful side dish to serve all season long.
Ingredients
- 3 eggplants - rinsed, sliced 1/2-inch thick
- 1 cup marinara tomato sauce
- 1/3 cup grated pecorino cheese
- extra virgin olive oil- to drizzle (about 1/2 tsp.) over each stack
- fresh basil
Instructions
- Preheat your oven to 400F degrees, (200C). Rinse the eggplants. Then, one at a time and cut off the tops, discard them. Next, slice them, about 1/2-inch thick.
- Place eggplant slices onto your baking sheet (lined with parchment paper, for easy cleanup). You can slightly overlap the slices since they will slightly shrink in size while roasting.
- Roast them in the oven, with nothing on them, for about 15 to 20 minutes, until golden brown. Remove from the oven, turn each one over to the other side, and return them to the oven for an additional roasting of 15 to 20 minutes.
- Grab a large baking dish, place the first roasted eggplant on the bottom, and fit as many as possible (depending on how large your baking dish is).
NEXT: (Step 1.) Spoon some tomato sauce over each slice of roasted eggplant lying in your baking dish. (Step 2.) Add some fresh basil leaves on top of each one. (Step 3.) Scatter with grated cheese over each one. (Step 4.) Then, repeat with the second layer.
5. Drizzle a small amount of extra virgin olive oil over each stack. (IMPORTANT NOTE: The oil is drizzled only one time). Then spoon again on top with tomato sauce, grated cheese, and fresh basil
6. Repeat, adding another layer of eggplant slices, spoon some tomato sauce, and scatter with pecorino cheese and chopped fresh basil on top.
7. BAKE in the oven at 375 degrees F (180C), for about 5 minutes, until the cheese melts on top. Remove, and serve.
Notes
VIEW our PHOTOS and STEP-BY-STEP directions in our post.
Nutrition Information:
Yield: 4 servings Serving Size: 1 servingAmount Per Serving: Calories: 279Total Fat: 27.2gSaturated Fat: 5gCholesterol: 8mgSodium: 315mgCarbohydrates: 7.3gFiber: 3.5gSugar: 3.7gProtein: 5.3g
Happy Baking! 🙂
xo anna and liz
Related Posts:
Welcome! From Anna and Liz
We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…
FREE EMAIL BONUS
Weeknight Dinners Made Easy
Tips & recipes for delicious meals . . . no matter your skill level!
FREE EMAIL BONUS
Weeknight Dinners Made Easy
Tips & recipes for delicious meals . . . no matter your skill level!