Best Franks Eggplant Siciliano Recipes

Franks Eggplant Siciliano image

Provided by @MakeItYours

Categories Pork

Number Of Ingredients 10

2 tablespoon(s) olive oil
2 teaspoon(s) oregano
4 teaspoon(s) basil leaves
1 teaspoon(s) garlic powder
2 cup(s) romano cheese, grated
1 pound(s) mozzarella cheese
1 pound(s) italian sausage, sweet, cooked, drained and coarsley chopped
1 large eggplant, sliced
1 quart(s) marinara sauce
- pepper to taste

Steps:

First, take a 10 x 14 glass baking pan and coat the sides and bottom with the olive oil.
Then pour a cup of the marinara sauce into the pan and spread it out evenly.
Next, place a layer of the sliced eggplant in the pan (making sure to work it into the sauce).
Then spread on another half-cup or so of sauce to cover the eggplant.
Now SPRINKLE on some Italian sausage ... then some mozzarella...then some Romano...then some garlic powder...then some basil...then some oregano.
Just try to get the SPRINKLINGS as evenly distributed as possible.
At this point, ladle on another cup of the sauce, spread it around, and cover it with another layer of eggplant.
Now repeat the entire process over and over again until all the ingredients are used, and top off the dish with a heavy layer of mozzarella.
Now, preheat your oven to 350 degrees, season to taste with the black pepper, and cover the dish TIGHTLY with heavy-duty aluminum foil.
All that\'s left is to bake it in the upper third of your oven for about an hour (or until the eggplant is soft and tender), then cool for about 20 minutes before serving.

Eggplant Caponata (Sicilian Version) image

Provided by rocks_67

Time 1h34m

Yield 16

Number Of Ingredients 16

1 eggplant, peeled and cut into 1/2-inch cubes
salt to taste
¼ cup olive oil, divided
1 cup finely chopped celery
1 onion, finely chopped
1 clove garlic, minced
1 ½ cups canned plum tomatoes, drained and coarsely chopped
12 green olives, pitted and coarsely chopped
1 ½ tablespoons drained capers
1 tablespoon tomato paste
1 teaspoon minced oregano
2 tablespoons red wine vinegar
2 teaspoons white sugar
1 teaspoon salt
ground black pepper to taste
2 teaspoons minced fresh parsley, or to taste

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.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 4.9 g, Fat 3.9 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 297 mg, Sugar 2.2 g