Sicilian Spaghetti

Recipe by Annetty
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut eggplant in 3mm (1/8in) thick.
  • Heat about 1/2 the oil in shallow pan, add a single layer of eggplant, cook over medium heat until eggplant is a light golden brown turn and brown other side.
  • Remove from pan and place on absorbent paper to drain.
  • Repeat with remaining eggplant.
  • Add minced steak to pan, cook until browned.
  • Add onion and garlic cook for a few moments.
  • Add undrained tomatoes, oregano, tomato paste, season with salt& pepper.
  • Simmer uncovered for about 20-30min or until liquid is reduced by about half.
  • While minced steak in cooking, add spaghetti to a large saucepan of salted boiling water, cook until tender about 15min- when cooked drain spaghetti.
  • Microwave Peas for 2 minutes.
  • Mix together minced steak mixture with spaghetti, peas and grated cheeses using two forks- combine well.
  • Grease a 23cm (9in) round cake tin (I used a springform round cake tin), sprinkle evenly with 1/2 the breadcrumbs Place large slices of eggplant in cente of tin, arrange overlapping slices over the base until covered and then continue up the sides of the tin.
  • Use spoonfuls of the filling to support the slices as you work around the side of the tin.
  • Spoon remaining filling into cake tin, pack down well.
  • Arrange the remaining slices of eggplant, overlapping each slice to cover the top of the filling completely.
  • Sprinkle with remaining breadcrumbs.
  • Bake uncovered in a mderate over 25-30 minutes.
  • Stand for 5 minutes turn onto a serving plate and sprinkle with chopped parsley.
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