Sicilian Fried Eggplant Recipes

SICILIAN CAPONATA RECIPE

Steps:

• Sprinkle the eggplant with salt and put in a colander over a bowl for 20-30 minutes. Rinse with water and transfer the eggplant to a large clean towel and pat dry with paper towel.
• In a large skillet over medium-high heat, add the extra virgin olive oil, toss the potatoes and cook them until golden brown stirring occasionally.
• Once the potatoes are ready, transfer them to a medium bowl lined with layers of paper towel and set aside. Discard the oil and clean the pan.
• In the same skillet add another 5 tablespoons of olive oil and start frying the bell peppers until soft. Transfer to the bowl with the potatoes and set aside. Discard the oil and clean the pan.
• In the same skillet add another 5 tablespoons of olive oil and fry the eggplant. Watch it while it cooks, as it may need more oil. When it's soft, transfer the cooked eggplant to the bowl with the other vegetables and set aside. Discard the oil and clean the pan.
• Return skillet to heat, add olive oil, onions and celery and cook, stirring continuously to allow caramelization for 10 minutes.
• Reduce heat to medium, add tomato sauce and continue cooking for 10 minutes stirring occasionally.
• Stir in olives, vinegar, capers, sugar and all the fried vegetables and mix together. Cook slowly for a couple of minutes while mixing gently.
• Turn off the heat, add the chopped basil and mix and let it cool at room temperature.
• Serve with a piece of toasted bread of your choice.

FRIED EGGPLANT CUTLETS

Steps:

• Wash your eggplant, and remove skin if concerned over the use of pesticides. If organic, there is no need to peel.
• Slice eggplant into 1/4 inch round slices and drain if you have the time. If draining, just lay slices in a strainer rather than cube them.
• Mix the breadcrumbs and Romano (or Parmesan) cheese in a bowl.
• Place the flour in a second bowl and mix the eggs in a third bowl. You can remove the yolks, and just use egg whites, but add in an extra egg.
• Pour in enough olive oil in a sauce pan so there is about 1/4 inch of olive oil in the pan. Heat to medium-high heat.
• Dip the eggplant in the flour (tap off excess), then egg, then breadcrumbs mixture and place in hot oil.
• Do this for each of the eggplant slices and cook for about 2 minutes until the bread crumbs are golden brown, and flip.
• Cook for about 1 minute more.
• Remove each slice from the pan and place on a paper towel (on a plate) to let the oil drain.
• Continue the process until all slices are used. Add more oil if needed during the process.
• Serve warm.

MELANZANA ALLA PARMIGIANA (PERFECT EGGPLANT PARMIGIANA)

Steps:

• Heat about 1 inch extra-virgin olive oil in a deep skillet over medium heat. Pat eggplant slices dry with a paper towel and fry eggplant in batches in the hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt.
• Combine tomato puree (passata), 1 tablespoon olive oil, garlic, salt, and 4 basil leaves in a saucepan; simmer over medium heat for 10 minutes. Remove garlic from sauce.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
• Place a layer of fried eggplant in the baking dish and cover with a layer of tomato sauce. Top with a layer of mozzarella cheese, oregano, Parmesan cheese, and chopped basil leaves, in that order. Continue layering in the same order with remaining ingredients, ending with a layer of mozzarella cheese and a drizzle of olive oil.
• Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing.

EGGPLANT CAPONATA (SICILIAN VERSION)

Steps:

• Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
• Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
• Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.