Today we are preparing Sicilian eggplant parmesan. It is an iconic dish of Italian culinary tradition, encapsulating the flavors, aromas, and colors typical of the Mediterranean. While it is widespread in various versions throughout Southern Italy, the Sicilian version is distinguished by some peculiarities that make it unique. This preparation began as a celebration of the simplicity and abundance of local ingredients, capable of creating a perfect harmony between flavors.
The heart of the parmesan is the eggplants, which in Sicily find fertile ground to grow flavorful and meaty, thanks to the island’s warm and sunny climate. They are traditionally cut into slices, fried in abundant olive oil until golden and crispy on the outside, maintaining their internal softness. This operation, although requiring a bit of time and patience, is what gives the dish its rich and enveloping texture.
But the parmesan does not stop there: a fundamental role is played by the tomato sauce, prepared with fresh and ripe tomatoes, preferably of Sicilian origin, known for their sweetness and intensity. This sauce is flavored with fresh basil and garlic, giving the dish an intoxicating aroma and a taste that recalls summer and Sicilian land.
Another characteristic ingredient is the cheese: in the Sicilian version, pecorino or caciocavallo are often used, two local cheeses with a strong and flavorful taste, which add further depth to the dish.
In Sicily, there are many variants of parmesan, in some areas semi-mature cheese, mortadella, eggs, etc., are added. Below are other recipes with eggplants.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients for Sicilian Eggplant Parmesan
- 2 black oval eggplant
- 750 g tomato passata
- 2 cloves garlic
- to taste salt
- to taste black pepper
- 1 bunch basil
- to taste extra virgin olive oil
- to taste peanut oil (for frying)
- 6.3 oz caciocavallo (grated)
Tools for Sicilian Eggplant Parmesan
- 1 Knife
- 1 Pan
- 1 Baking Dish
Steps
To prepare Sicilian eggplant parmesan, start by cutting the stem from the eggplants.
Slice the eggplants to about the same thickness using a mandoline or a kitchen knife.
Pour some oil into a saucepan, add the garlic cloves and let them turn golden.
Now pour in the tomato passata,
adjust for salt,
pepper,
a few basil leaves, and let it cook on low heat for 30 minutes.
Meanwhile, while the tomato sauce is cooking, fry the eggplants in plenty of peanut oil.
Cook the eggplants on both sides and when they are well browned, drain them on a tray lined with paper towels.
When the tomato sauce is ready and all the eggplants are fried, you just need to assemble the dish. Pour some tomato sauce on the bottom of a baking dish,
cover with the fried eggplants,
more tomato sauce and
finally a sprinkle of grated caciocavallo.
Continue in this way until you have used up all the fried eggplants, about three layers.
Cover the last layer with plenty of grated caciocavallo and a few basil leaves, and the dish is ready to be served.
If you wish, you can also bake it in a preheated static oven at 356°F (180°C) for about 10-15 minutes or until well gratinated.
The eggplant parmesan should be stored in the fridge for up to 3 days, covered with food wrap.
