Sicilian crispy baked eggplant is a typical recipe of my land. As with many popular Italian dishes, this is also customized according to tastes and hues handed down in Sicilian families.
As a child, baked eggplant (aubergine) was the Sunday dish and, for this reason, was among my favorite meals. A hymn to the summer, perfect freshly baked but also cold to be consumed between two slices of fresh bread. Perfect as a snack even for the little ones.
This recipe has always been special for me. It is simple but with all the flavor and nutrition of one of the most versatile vegetables. I am lucky enough to prepare it with organic eggplants from my garden and the difference in taste is really clear. Great when freshly cooked, baked eggplant is also ideal as a cold side dish or filling for a sandwich. You can replace Pecorino cheese with other hard cheese and add the tomato pulp between the layers.
The Sicilian recipe includes the use of breadcrumbs (the one made with rustic bread) and sun dried tomatoes.
Sicilian crispy baked eggplant: Ingredients
3 spring onions (scallions)
4 eggplants (aubergines)
4 tbsp Extra virgin olive, to taste
100 g (3½ oz) breadcrumbs
100 g (3 ½ oz) pecorino cheese, grated
A handful of sun-dried tomatoes
Sicilian crispy baked eggplant: Method
- Wash and dry the spring onions, cut into thin slices and set aside.
- Peel the eggplants and let them soak in salted water for 20 minutes.
- Mix the breadcrumbs and pecorino cheese together in a bowl.
- Cut the eggplants into thick slices and dip them first in oil, then in the breadcrumb and pecorino cheese mixture.
- Oil a baking dish and arrange the eggplant in layers, overlapping with the diced spring onions.
- Cover with a handful of sun-dried tomatoes.
- Bake at 180°C (350°F/gas 4) for 30 minutes.