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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 www.thepetitecook.com

Eggplant Spaghetti Sandwiches - Sicilian Doppiette di Melanzane

Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6
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.
Print Recipe


  • 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


  • 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!