Eggplant spaghetti sandwiches are a must for Sunday lunch in Sicily. A different ( and totally tasty) way to present the classic spaghetti with tomato and eggplant. Vegetarian recipe by

Eggplant Spaghetti Sandwiches - Sicilian Doppiette di Melanzane

Course: Main Course
Cuisine: Italian
Servings: 8
Author: The Petite Cook
Eggplant Doublets 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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  • 300 gr /10oz spaghetti
  • 3 cups/750ml homemade tomato sauce
  • 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
  • 1/2 cup parmesan cheese
  • Freshly ground sea salt and black pepper


  • Preheat the oven at 200C/400F degrees.
  • Drain the eggplant slices from their water first. Put them in a colander and sprinkle with a little salt, cover with a plate then put a weight on top for 20 min.
  • In the meantime, 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 2/3 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 slices in batches ( do not overcrowd the pan), until golden but not overly crisp.
  • Drain 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!