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Frank's Eggplant Siciliano


Frank's Eggplant Siciliano recipe













Trans-fat Free, Low Carb


2 tablespoons olive oil, extra-virgin
1 quart marinara sauce
1 large eggplant
peeled and sliced
1 pound italian sausage
browned and crumbled
1 pound mozzarella cheese
2 cups romano cheese
1 teaspoon garlic powder
4 teaspoons basil
2 teaspoons oregano
1 x black pepper
to taste


First, take a 10 x 14 glass baking pan and coat the sides and bottom with the olive oil.

Pour a cup of the marinara sauce into the pan and spread it out evenly.

Place a layer of the sliced eggplant in the pan, making sure to work it into the sauce.

Spread on another half-cup or so of sauce to cover the eggplant.

Now sprinkle on some of the Italian sausage meat, mozzarella, romano, garlic powder, oregano, and basil.

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.

Preheat your oven to 350℉ (180℃) F, season to taste with the black pepper, and cover the dish tightly with heavy-duty aluminum foil.

Bake it in the upper third of your oven for about an hour, until the eggplant is soft and tender, then cool for about 20 minutes before serving.


* not incl. in nutrient facts

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My Dad is Frank Siciliano. He has passed away now, but he had an eggplant recipe too. Brian Siciliano

almost 6 years ago

Nutrition Facts

Serving Size 156g (5.5 oz)
Amount per Serving
Calories 49268% of calories from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 15g 77%
Trans Fat 0g
Cholesterol 92mg 31%
Sodium 1382mg 58%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 66g
Vitamin A 8% Vitamin C 1%
Calcium 61% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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