Sicilian-Style Eggplant Parmesan
This beloved Eggplant Parmigiana recipe has been passed down through generations, lovingly prepared by my adopted Sicilian mama. Known for its rich flavors and comforting textures, this dish features tender layers of golden-fried eggplant, savory meatless spaghetti sauce, and a melty blend of mozzarella and Parmesan cheese. Perfect for family gatherings or intimate dinners, my mama always said that the secret to a great Eggplant Parm is in the love you put into it. Serve it fresh out of the oven with a side salad or some crusty Italian bread to soak up all the delicious sauce. Just a friendly reminder: while the dish is best enjoyed fresh, any leftovers should be refrigerated and consumed within two days to maintain its delightful flavor.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
eggplant
12 ounces (small, washed, peeled, and sliced crosswise)
egg
1 (slightly beaten)
water
1 tablespoon (none)
all-purpose flour
1/4 cup (none)
cooking oil
2 tablespoons ((olive oil or canola oil, for frying))
grated Parmesan cheese
1/3 cup (none)
meatless spaghetti sauce
1 cup (none)
shredded mozzarella cheese
3 ounces (about 3/4 cup)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Start by washing and peeling the eggplant, then slice it crosswise into 1/2-inch thick rounds.
3
In a small bowl, whisk together the beaten egg and water until well combined. In a shallow dish, spread out the flour.
4
Dip each eggplant slice into the egg mixture, allowing any excess to drip off, then coat it in the flour, ensuring both sides are covered.
5
In a large skillet, heat the cooking oil over medium heat. Cook half of the eggplant slices for 4 to 6 minutes, or until they’re golden brown, flipping them once halfway through. If necessary, add more oil. Once done, transfer them to paper towels to drain.
6
In a greased 2-quart rectangular baking dish, arrange the fried eggplant slices in a single layer. You may need to cut some slices to fit.
7
Sprinkle half of the grated Parmesan cheese over the eggplant, followed by half of the spaghetti sauce. Layer with half of the shredded mozzarella cheese.
8
Repeat the layering process with the remaining eggplant, Parmesan, spaghetti sauce, and mozzarella.
9
Bake the assembled dish uncovered in the preheated oven for 10 to 12 minutes, or until the cheese is bubbly and everything is heated through.
10
Remove from the oven and let it cool slightly before serving. Enjoy your homemade Sicilian Eggplant Parmesan!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sicilian-Style Eggplant Parmesan?
It is a traditional Sicilian dish featuring layers of golden-fried eggplant, savory meatless spaghetti sauce, and a blend of melted mozzarella and Parmesan cheese.
Who is the source of this recipe?
This recipe was passed down through generations and shared by the creator's adopted Sicilian mama.
Is this Eggplant Parmesan recipe vegetarian?
Yes, this recipe uses meatless spaghetti sauce and is suitable for vegetarians.
What temperature should the oven be set to?
The oven should be preheated to 400 degrees Fahrenheit or 200 degrees Celsius.
How thick should I slice the eggplant?
The eggplant should be sliced crosswise into 1/2-inch thick rounds after washing and peeling.
Do I need to peel the eggplant?
Yes, the instructions specify to wash and peel the eggplant before slicing.
What is in the egg mixture for dipping?
The mixture consists of one slightly beaten egg whisked together with one tablespoon of water.
What is the eggplant coated with after the egg dip?
After the egg mixture, each slice is coated on both sides with all-purpose flour.
What type of oil is used for frying?
Cooking oil such as olive oil or canola oil is recommended for frying the eggplant slices.
How long should I fry the eggplant slices?
Each batch should be cooked for 4 to 6 minutes, flipping once halfway through until they are golden brown.
Should I drain the eggplant after frying?
Yes, transfer the fried eggplant slices to paper towels to drain excess oil before layering.
What size baking dish is required?
A greased 2-quart rectangular baking dish is used for assembling the casserole.
What are the layers in the baking dish?
The layers consist of fried eggplant, followed by grated Parmesan cheese, spaghetti sauce, and shredded mozzarella cheese.
How many layers are in this dish?
The recipe describes two full cycles of layers using the ingredients provided.
How long does the dish bake in the oven?
The assembled dish should bake uncovered for 10 to 12 minutes.
How do I know when the Eggplant Parmesan is finished cooking?
It is ready when the cheese is bubbly and the entire dish is heated through.
Should the baking dish be covered or uncovered?
The dish should be baked uncovered to allow the cheese to bubble.
What kind of cheese is used in this recipe?
This recipe uses a combination of 1/3 cup grated Parmesan cheese and 3 ounces of shredded mozzarella cheese.
How much eggplant is needed?
You will need one small eggplant weighing approximately 12 ounces.
What is the secret to a great Eggplant Parm according to the recipe?
The secret to a great Eggplant Parm is the love you put into preparing it.
What should I serve with this dish?
It is recommended to serve it with a side salad or crusty Italian bread to soak up the sauce.
How should leftovers be stored?
Any leftovers should be refrigerated in a sealed container.
How long can leftovers be kept?
Leftovers should be consumed within two days to maintain the best flavor and texture.
Can I add more oil during the frying process?
Yes, if necessary, you can add more oil to the skillet while frying the eggplant slices.
Is the eggplant cooked all at once?
No, the instructions suggest cooking the eggplant slices in two batches to ensure even browning.
What is the first step in assembling the dish?
The first step is to arrange the fried eggplant slices in a single layer at the bottom of the greased baking dish.
How much spaghetti sauce is required?
The recipe calls for one cup of meatless spaghetti sauce.
Should the dish cool before serving?
Yes, it is recommended to let the dish cool slightly after removing it from the oven before serving.
Is the eggplant flour-coated or breadcrumb-coated?
In this specific Sicilian-style version, the eggplant is coated in all-purpose flour rather than breadcrumbs.
What type of spaghetti sauce is best?
The recipe specifies a meatless spaghetti sauce to keep the dish vegetarian and authentic.