Yum! How to prepare Sicilian Eggplant Cakes from SASSI Executive Chef Christopher Nicosia

Executive Chef Christopher Nicosia from SASSI restaurant in Scottsdale shows us how to prepare Sicilian Eggplant Cakes.

Sicilian Eggplant Cakes

Executive Chef: Christopher Nicosia

2 each (about 1 lb. each) eggplants, roughly peeled, small-medium dice
½ cup of extra virgin olive oil
2 cups of breadcrumbs
½ cup of grated pecorino
2 tablespoons of parsley, chopped
2 tablespoons of fresh mint, chopped
2 each garlic cloves, chopped
¼ cup of pine nuts, toasted
¼ cup of currants
3 each eggs, beaten
Salt and Pepper to taste
1 cup of dry breadcrumbs, finely grated
Extra Virgin Olive Oil, for frying
2 cups of tomato sauce
¼ cup of basil, chiffonade

1.    Toss eggplant in oil, season with salt and pepper, and roast in oven on sheet pan until golden and tender
2.    Cool eggplant
3.    In a mixing bowl, combine the eggplant, fresh breadcrumbs, pecorino, parsley, mint, garlic, pine nuts, and currants
4.    Add eggs and blend thoroughly
5.    Form cakes and coat in dry breadcrumbs
6.    Fry in olive oil until golden brown  
7.    Hold until ready to serve
8.    Heat in hot oven until hot and crispy
9.    Serve with tomato sauce

10455 East Pinnacle Peak Parkway
Scottsdale, AZ 85255
 (480) 502-3335

Reflecting the grace and charm of an Italian villa, SASSI is a distinctive restaurant with a perfect setting to appreciate southern Italian cuisine paired with the freshest local ingredients. From handmade pastas to artisanal cheeses and salume, the finest meats, freshest seafood and a list of more than two hundred Italian wines, to experience SASSI is to be swept off on a culinary journey a world away.

Print this article Back to Top