• Difficulty: 1
  • Cost: 1
  • Preparation: 2
  • Servings: 8

It is a dish with a typical Sicilian flavor. An alternative to the traditional eggplant parmigiana originally presented in the form of a zuccotto. I made it after tasting this dish at the home of friends who had the idea of ​​presenting it as if it were just a zuccotto ice cream.


  • kg eggplant
  • 20 basil leaves
  • cloves of garlic
  • 80 gr breadcrumbs
  • 100 gr grated Ragusan caciocavallo
  • 400 ml tomato sauce
  • 7 – 8 tablespoons extra virgin olive oil
  • olive oil for frying
  • salt


  1. Wash and cut the aubergine into rather small cubes without removing the peel.
  2. Take a fairly large pan, put some olive oil for frying and when it is hot fry the eggplant cubes, a few at a time, until they become golden. Drain them on absorbent kitchen paper and add salt.
  3. Take a large enough bowl, put in it the aubergines, the tomato sauce, the basil leaves broken by hand, the minced garlic cloves, the toasted breadcrumbs and the grated caciocavallo. Mix everything with the help of a wooden spoon, taste and if necessary add salt.
  4. Now take the zuccotto molds (if you don’t have it, a donut or plum-cake mold is fine) and line it with cling film. Make sure that the film overflows from the edge of the mold.
  5. Fill the mold with the aubergine and tomato mixture pressing well with the back of a spoon. Fold the film over the mixture and let it rest for a couple of hours.
  6. Before serving, remove the aubergine zuccotto from the mold, remove the plastic wrap, garnish it with fresh basil leaves and serve at room temperature.

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