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Sicilian Eggplant

From Our Kitchen


2 Sicilian eggplants, peeled & sliced
3 cloves garlic
2 cups Romano cheese, grated
¼ cup olive oil
2 cups marinara sauce
salt & pepper to taste


Peel and slice the eggplant. Lightly salt and set aside for 1 hour. Heat the olive oil and garlic clove on a stove top over medium heat. Remove garlic and lightly sauté the eggplant. Set aside to drain.

Assemble on a round plate, sliced eggplant in layers with marinara sauce and cheese. Finish with cheese and basil. Serve cold and enjoy.

Serves 4-6