Sicilian Spaghetti

"This recipe is from the Australian Womens Weekly 'Italian' Cookbook. I made it for the first time the other week, its absolutely delicous. It may look a little fiddly but the end result is worth it. Serve it with a nice salad. It also keeps well, we had it for lunch during the week as well."
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Ready In:
1hr 30mins




  • 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.

Questions & Replies

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  1. Ottimo!!! i have been making a similar dish for years for my sicilian husband and.... he prefers this one. thankyou.
  2. This is one of my favourite recipes for pasta. I have been using it for years. I find the eggplant absorbs a lot of oil, so what I do is spray the slices with non-stick spray and broil them on each side for a little while. You have to watch them carefully as they will burn if you leave them too long. I have also used mozzarella cheese instead of cheddar and it is great.


Hi Everyone! For fun I like to cook, eat and drink and occassionaly get out and do some exercise to balance out all the eating I do. Like alot of other people at Zaar I have way too many cookbooks and I just keep buying them (I can't help myself). My poor partnerdoesn't get much of a look-in in the kitchen department anymore, mind you he'd rather eat than cook, so we're a perfect match.
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