Nothing is extra Sicilian then an eggplant dish blended with green olives, mozzarella, parmesan and even hot tomato sauce. Prepared eggplant, topped with fresh mozzarella is served on the bed of linguini blended with Sicilian tomato and olive hot sauce recipe.

Origin: Sicily
Servings: 2
Preparation period: 20 minutes
Cooking moment: 10 minutes

Ingredients
1 massive eggplant (1 inch slices)
9 ounce . of fresh linguini
4 ounce . of mozzarella
2 ounce freshly grated Parmigiano Reggiano
Innovative pepper
All reason flour

Ingredients for Sicilian sauce
16 ounce hot Sicilian sauce
eggplant (cubed)
container green stuffed olives
1 tsp Italian language seasoning
tsp killed red pepper flakes

Preparation
Put together the eggplant by within the slices and cubes (for any sauce) in salt. Reserve for 30 minutes as well as longer.
Over the eggplant well and even pat dry.
Warm up the Sicilian sauce inside a large deep pan and bring towards a simmer.
Contribute the cubed eggplant, olives plus seasoning. Cover and hold warm on low raise the temperature of.
Dust all the eggplant slices with flour and sear within the hot pan with olive over high temperature until lightly brown for both sides. Work around batches for best good results.
Place the slices for the greased cookie sheet and top each that has a slice of mozzarella.
Bake in any preheated oven at 400F regarding 10 minutes or before mozzarella is melted.
Skin boil the linguini in salted drinking water until al dente (about 2 min's if fresh or 9 min's when dried).
Drain the linguini and improve the warm Sicilian sauce.
Expand the heat to high and even coat the pasta using the sauce.

Serve the linguini using a large plate, top with some excess sauce and layer the eggplant slices top most. Add some freshly grated Parmigiano Reggiano plus some fresh basil or cilantro.

Bon appetit!


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