Sicilian Stuffed Eggplant, known in Italy as “buttoned up” eggplant, is a rustic and comforting vegetarian dish that celebrates the rich flavors of Southern Italian cooking. Small eggplants are slit and gently filled with a savory breadcrumb and pecorino mixture, then seared and slowly braised in a fragrant tomato sauce until perfectly tender. The result is melt-in-your-mouth eggplant infused with herbs, cheese, and tomato goodness.
Why You’ll Love This Recipe
This recipe transforms simple ingredients into a deeply flavorful and satisfying dish. The eggplant becomes tender and silky while absorbing the savory tomato sauce. The breadcrumb filling adds texture and a rich, cheesy depth without overwhelming the natural flavor of the vegetable.
You’ll love how:
It’s hearty and completely vegetarian
The stuffing technique keeps the eggplant intact and beautiful
The tomato sauce doubles as a perfect pasta topping
It tastes even better the next day
It works as both a main course or a substantial side dish
This is the kind of recipe that feels special enough for Sunday dinner but simple enough for a late-summer weeknight meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 small Italian eggplant (about 2½ to 3 pounds total), unpeeled
pinch of salt and black pepper
6 tablespoons olive oil (for searing)
For the stuffing:
½ cup fine breadcrumbs
½ cup grated pecorino cheese, plus extra for finishing
¼ cup finely chopped yellow onion
¼ cup chopped fresh flat-leaf parsley or fresh mint
¼ cup chopped fresh basil
1 teaspoon minced garlic
¼ teaspoon dried oregano
For the sauce:
¼ cup olive oil, plus extra for finishing
1 tablespoon minced garlic
¼ cup finely chopped yellow onion
2 tablespoons chopped fresh flat-leaf parsley or mint
2 tablespoons chopped fresh basil
pinch crushed red pepper
¼ cup dry red or white wine (optional)
2 (28-ounce) cans whole tomatoes, hand-crushed (or crushed tomatoes or passata)
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon dried oregano
Directions
Prepare the eggplant
Rinse and thoroughly dry the eggplants. Do not peel them, as the skin softens beautifully during cooking.
Make the stuffing
In a small bowl, combine the breadcrumbs, grated pecorino, chopped onion, parsley or mint, basil, minced garlic, and dried oregano. Mix until evenly combined.
Create the “buttonholes”
Using a sharp knife, make 3 to 4 deep slits around each eggplant, depending on size. Be careful not to cut all the way through. Gently pry open each slit with your fingers or a small spoon.
Season and stuff
Sprinkle a small pinch of salt and black pepper inside each slit. Fill each opening with the breadcrumb mixture, pressing gently so it adheres.
Sear the eggplant
Heat 6 tablespoons olive oil in a large skillet over medium-high heat. Once hot, carefully place the stuffed eggplants in the pan. Sear on multiple sides until lightly browned. Work in batches if needed. Remove and set aside. Wipe out the pan and reduce heat to medium-low.
Prepare the sauce
Add ¼ cup olive oil to the skillet. Add garlic, onion, fresh herbs, and crushed red pepper. Cook for 3 to 5 minutes until the onion softens.
If using wine, pour it in and scrape up any browned bits from the bottom of the pan. Let it simmer briefly.
Add the crushed tomatoes, salt, black pepper, and dried oregano. Stir well and bring to a gentle simmer.
Braise the eggplant
Return the eggplants to the pan, nestling them into the sauce. Cover and simmer gently for 20 minutes. Carefully turn each eggplant and cook another 20 minutes.
Check doneness by inserting a thin knife or skewer into the center. The eggplant should be completely soft. If needed, cook a bit longer until tender.
Serve
Transfer to a serving platter and spoon sauce over each eggplant. Drizzle with olive oil and sprinkle with grated pecorino before serving.
Servings and timing
Servings: 8 small eggplants (about 4 servings, assuming 2 small eggplants per person or 1 larger per person)
Prep time: 20 minutes
Cook time: 40 to 45 minutes
Total time: About 1 hour 5 minutes
Variations
For a deeper, briny flavor, add chopped capers or sliced olives to the sauce.
For a sweeter Sicilian touch, stir in a tablespoon of pine nuts and a tablespoon of raisins into the stuffing.
If you prefer a richer filling, mix in a small amount of shredded mozzarella or caciocavallo cheese.
You can also bake the eggplant instead of stovetop braising. After searing and preparing the sauce, transfer everything to a baking dish, cover with foil, and bake at 350°F (175°C) for about 30 minutes or until tender.
For a quicker version, use a high-quality prepared tomato sauce instead of making it from scratch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the eggplant and sauce in a skillet over medium-low heat and warm gently until heated through. Add a splash of water if the sauce has thickened too much.
For freezing, place cooled eggplant and sauce in a freezer-safe container for up to 3 months. Reheat gently from frozen or thaw overnight in the refrigerator before reheating.
FAQs
Can I peel the eggplant before cooking?
No, it’s best to leave the skin on. It softens during cooking and helps the eggplant hold its shape.
What type of eggplant works best?
Small Italian eggplants or similarly sized varieties about 4 inches long are ideal. Large globe eggplants should be cut into smaller sections before using.
Can I use panko breadcrumbs?
Fine breadcrumbs work best because they pack neatly into the slits. Panko is too coarse and may not adhere well.
Is the wine necessary?
No, it’s optional. The wine adds depth, but the sauce will still be flavorful without it.
How do I know when the eggplant is fully cooked?
Insert a thin knife or skewer into the center. It should slide in easily with no resistance.
Can I make this ahead of time?
Yes. In fact, the flavors deepen and improve the next day.
What can I serve with stuffed eggplant?
Serve with pasta tossed in the sauce, creamy polenta, or crusty bread to soak up the tomato sauce.
Can I add protein to the stuffing?
Yes, you can mix in cooked lentils or finely chopped mushrooms for added texture while keeping it vegetarian.
Why did some stuffing fall out during cooking?
This is normal. The breadcrumbs that escape will flavor the sauce beautifully.
Can I cook this in the oven instead?
Yes. After searing and starting the sauce, transfer everything to a baking dish, cover with foil, and bake at 350°F for about 30 minutes or until tender.
Conclusion
Sicilian Stuffed Eggplant “Buttoned Up” is a beautiful expression of simple ingredients treated with care. The tender eggplant, savory breadcrumb filling, and rich tomato sauce create a dish that is comforting, rustic, and deeply satisfying. Whether served as a main course or alongside pasta, it delivers authentic Southern Italian flavor in every bite and tastes even better the next day.
A rustic Sicilian vegetarian dish of small eggplants stuffed with a savory breadcrumb and pecorino mixture, seared, and braised in a fragrant tomato sauce until tender and flavorful.
Ingredients
8 small Italian eggplants (2½–3 lbs), unpeeled
Pinch of salt and black pepper
6 tablespoons olive oil (for searing)
½ cup fine breadcrumbs
½ cup grated pecorino cheese, plus extra for finishing
¼ cup finely chopped yellow onion (for stuffing)
¼ cup chopped fresh flat-leaf parsley or fresh mint
¼ cup chopped fresh basil
1 teaspoon minced garlic (for stuffing)
¼ teaspoon dried oregano (for stuffing)
¼ cup olive oil (for sauce), plus extra for finishing
1 tablespoon minced garlic (for sauce)
¼ cup finely chopped yellow onion (for sauce)
2 tablespoons chopped fresh flat-leaf parsley or mint
2 tablespoons chopped fresh basil
Pinch crushed red pepper
¼ cup dry red or white wine (optional)
2 (28-ounce) cans whole tomatoes, hand-crushed
1 teaspoon salt (for sauce)
½ teaspoon ground black pepper
¼ teaspoon dried oregano (for sauce)
Instructions
Rinse and thoroughly dry the eggplants. Do not peel.
In a small bowl, combine breadcrumbs, pecorino, chopped onion, parsley or mint, basil, minced garlic, and dried oregano.
Make 3–4 deep slits around each eggplant without cutting through. Gently open each slit.
Sprinkle salt and black pepper inside each slit and fill with the breadcrumb mixture.
Heat 6 tablespoons olive oil in a large skillet over medium-high heat. Sear stuffed eggplants on multiple sides until lightly browned. Remove and set aside.
Reduce heat to medium-low. Add ¼ cup olive oil, garlic, onion, fresh herbs, and crushed red pepper. Cook 3–5 minutes until onion softens.
If using wine, add and simmer briefly, scraping browned bits.
Add crushed tomatoes, salt, black pepper, and oregano. Stir and bring to a gentle simmer.
Return eggplants to pan, nestle into sauce. Cover and simmer 20 minutes. Turn eggplants and cook another 20 minutes until tender.
Transfer to serving platter, spoon sauce over eggplants, drizzle olive oil, and sprinkle with extra pecorino before serving.
Notes
Add chopped capers or olives to the sauce for a briny flavor.
Include pine nuts and raisins in stuffing for a sweeter Sicilian touch.
Mix in shredded mozzarella or caciocavallo cheese for a richer filling.
Bake instead of stovetop braising: after searing and preparing sauce, cover with foil and bake at 350°F (175°C) for 30 minutes.
Use high-quality prepared tomato sauce for a quicker version.
Store leftovers in airtight container in fridge up to 3 days, or freeze up to 3 months.
