Sicilian spaghetti
Rich, earthy Sicilian spaghetti with an eggplant, parmesan, and breadcrumb crust—perfect for cold evenings or post-walk lunches. Satisfying and comforting!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Saucepan
- Colander
- Steamer basket
- Microwave
- Oven
- Cake pan
- Mixing bowl
- Spoon
- Tongs
- Slotted spoon
- Stove
- Cooking oil spray
- Pastry brush
- Plate
- Grater
Ingredients
- 3 eggplants (1.5kg) cooking-oil spray
- 1 tablespoon olive oil
- 500 grams (1 pound) minced (ground) beef
- 1 brown onion (200g), chopped finely
- 2 cloves garlic, crushed
- 410 grams (13 ounces) canned chopped tomatoes
- 1/2 teaspoon dried oregano
- 2 tablespoons tomato paste
- 250 grams (8 ounces) spaghetti
- 1 cup (120g) frozen peas
- 3/4 cup (90g) coarsely grated cheddar cheese
- 1 cup (80g) coarsely grated parmesan cheese
- 1/3 cup (35g) packaged breadcrumbs
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