Eggplant Spaghetti Sandwiches - Sicilian Doppiette di Melanzane

Name: Eggplant Spaghetti Sandwiches - Sicilian Doppiette di Melanzane
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving
Ingredients: 350 g Spaghetti; 750 ml homemade tomato sauce; a handful of fresh basil leaves; 2 medium eggplants; vegetable olive oil; 1 mozzarella; 60 g Parmesan Cheese; Sea salt and black pepper

User Reviews

4.5

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
6
Calories
342 kcal
Course
Main Course
Cuisine
Italian

Eggplant Spaghetti Sandwiches - Sicilian Doppiette di Melanzane

Yvonne Simmons

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Eggplant Spaghetti Sandwiches are a must for Sunday lunch in Sicily. Simple to put together, it's a different, ( and totally tasty) way to present the classic spaghetti with tomato and fried eggplant.

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Ingredients

Servings

350 g Spaghetti (12 oz)
750 ml homemade tomato sauce (3 cups)
a handful of fresh basil leaves roughly chopped
2 medium eggplants cut vertically into slices
vegetable olive oil for frying
1 mozzarella drained and finely cubed
60 g Parmesan Cheese (½ cup)
Sea salt and black pepper

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Instructions

Preheat the oven at 200 C / 400 F degrees.
In a pan of lightly salt boiling water cook the spaghetti al dente, 3-4 minutes before the time indicated by the box. Drain and transfer into a large bowl.
Pour in ⅔ of the tomato sauce, a bunch of fresh basil and mix with spaghetti until combined.
Put plenty of oil in a pan over medium heat. When hot enough, fry the eggplant slices in batches ( do not overcrowd the pan), until golden but not overly crisp, about 5 minutes.
Drain the eggplant slices on kitchen paper and set aside.
Spread a little tomato sauce over the base of a baking dish. Arrange a forkful of spaghetti over a slice of eggplant, sprinkle with mozzarella and fold it as a blanket. Transfer the "sandwich" into the baking dish and repeat with remaining slices.
Pour the remaining sauce over the top of your eggplant sandwiches, sprinkle with cheese and remaining mozzarella.
Bake in the oven for 10 mins, until crispy.
Season with freshly ground black pepper, decorate with basil leaves and serve immediately!

Nutrition Information

Show Details

Calories 342kcal (17%) Carbohydrates 60g (20%) Protein 14g (28%) Fat 5g (8%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 7mg (2%) Sodium 416mg (17%) Potassium 700mg (20%) Fiber 9g (36%) Sugar 12g (24%) Vitamin A 511IU (10%) Vitamin C 7mg (8%) Calcium 166mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 342 kcal

% Daily Value*

Calories	342kcal	17%
Carbohydrates	60g	20%
Protein	14g	28%
Fat	5g	8%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Cholesterol	7mg	2%
Sodium	416mg	17%
Potassium	700mg	15%
Fiber	9g	36%
Sugar	12g	24%
Vitamin A	511IU	10%
Vitamin C	7mg	8%
Calcium	166mg	17%
Iron	2mg	11%