Eggplant Spaghetti Sandwiches - Sicilian Doppiette di Melanzane
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.
Serving: 6
Calories: 342kcal
Ingredients
- 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
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!
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Nutrition
Calories: 342kcal | Carbohydrates: 60g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 416mg | Potassium: 700mg | Fiber: 9g | Sugar: 12g | Vitamin A: 511IU | Vitamin C: 7mg | Calcium: 166mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.