There are recipes that feel like home and recipes that feel like an adventure. Eggplant Spaghetti Sandwiches – Sicilian Doppiette di Melanzane are both: comforting, saucy spaghetti tucked between crisp, golden slices of fried eggplant, layered with sweet tomato sauce, ribbons of basil, and gooey mozzarella. This is a playful, rustic take on Sicilian cucina that transforms pantry basics into an unforgettable handheld meal.

This version uses 350g spaghetti (about 12 oz), 750ml homemade tomato sauce (roughly 3 cups), a handful of fresh basil leaves roughly chopped, two medium eggplants cut vertically into slices, vegetable olive oil for frying, one mozzarella ball drained and finely cubed, 60g parmesan cheese (½ cup), and sea salt and black pepper to season. I kept the method straightforward so you can make this weeknight-friendly but show-stopping sandwich any night.

Why you’ll love these sandwiches

They combine textures: al dente spaghetti and silky sauce with crisp, tender fried eggplant.
Every bite carries basil and cheese—bright, creamy, and salty notes that balance the tomato.
They’re portable, crowd-pleasing, and adaptable. Serve as a main with a quick salad or as a shareable snack.

Ingredients

350g spaghetti (12 oz)
750ml homemade tomato sauce (3 cups)
a handful of fresh basil leaves, roughly chopped
2 medium eggplants, cut vertically into slices
vegetable olive oil, for frying
1 mozzarella, drained and finely cubed
60g parmesan cheese (½ cup)
sea salt and black pepper

Make ahead and substitutions

If you’re pressed for time, cook the spaghetti a day ahead and store it in the refrigerator. The homemade tomato sauce can be made in advance and warmed before assembling. If you don’t have fresh basil, a teaspoon of dried basil can suffice, but fresh leaves make a noticeable difference. Use any firm, fresh mozzarella for the best melting, and the parmesan may be swapped for a similar hard cheese if needed.

Equipment

Large pot for pasta
Frying pan large enough for eggplant slices
Slotted spoon or tongs
Colander
Mixing bowl
Paper towels

Taste profile

This sandwich is bright and savory with rounded acidity from the tomato sauce, herbal freshness from basil, creamy pockets of mozzarella, and savory umami from parmesan. The fried eggplant provides a golden, slightly crisp frame that holds everything together.

Step-by-step instructions

Follow these clear steps to build Eggplant Spaghetti Sandwiches – Sicilian Doppiette di Melanzane that are balanced, well-seasoned, and easy to assemble.

Prepare the eggplant: Slice the two medium eggplants vertically into even slices, about 1 cm thick. Pat the slices dry with paper towels to remove excess moisture. This helps them brown better when frying.
Heat the oil: Pour vegetable olive oil into a frying pan to a depth of about 3–4 mm (enough to coat the bottom and allow shallow frying). Heat over medium-high until the oil shimmers but does not smoke.
Fry the eggplant: Working in batches so the pan does not overcrowd, place eggplant slices in the hot oil. Fry until golden brown on the first side, 2–4 minutes, then flip and fry the second side until also golden and cooked through, another 2–4 minutes. Use tongs or a spatula to turn. Transfer fried slices to a plate lined with paper towels to drain excess oil. Season lightly with sea salt while they rest.
Cook the spaghetti: Bring a large pot of salted water to a rolling boil. Add 350g spaghetti and cook until al dente, following the package time but testing a minute or two early so the pasta has a bit of bite — it will finish warming in the sauce. Reserve about 120ml of pasta water before draining.
Warm the tomato sauce: In a large skillet or saucepan, pour in 750ml homemade tomato sauce (3 cups) and warm over medium heat until it simmers gently. Add the drained spaghetti directly to the sauce and toss to combine. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it and ensure the spaghetti is glossy and well-coated.
Add basil and cheeses to the pasta: Remove the skillet from the heat. Stir in a handful of fresh basil leaves, roughly chopped, along with 60g parmesan cheese (½ cup). Taste and season the spaghetti with sea salt and black pepper as needed. Finally fold in the finely cubed mozzarella so little pockets of cheese are distributed through the warm spaghetti.
Assemble the sandwiches: Lay two slices of fried eggplant flat on a plate to act as the “bread.” Spoon a generous portion of the saucy spaghetti into the middle of one eggplant slice, making a tidy mound about the size you would use for a sandwich. Top with a bit more chopped basil and a light grating of parmesan if you like extra cheese. Cover with the second eggplant slice to form a sandwich. Repeat to assemble the second sandwich.
Final crisp (optional): For an extra set crust, return the assembled sandwiches to the pan for 1–2 minutes per side on low heat, pressing gently with a spatula so the mozzarella melts fully and the edges crisp. Be careful not to scorch them; you’re aiming for warmed-through filling and a golden exterior.
Serve: Transfer the sandwiches to a cutting board. Let them rest for a minute, then slice in half if desired. Serve immediately with a simple green salad or pickles to cut through the richness.

Notes on technique

Even slices of eggplant fry more evenly. If slices are much thicker or thinner, adjust frying time accordingly.
Draining the mozzarella well before cubing prevents extra moisture from making the sandwich soggy.
Reserve pasta water: its starch helps bind the sauce to the spaghetti so the filling isn’t loose.
If your homemade tomato sauce is quite acidic, a pinch of sugar can round the flavor, but only add if needed after tasting.

Serving suggestions

Serve two sandwich halves per person with a lemony arugula salad to cut richness.
Offer extra grated parmesan and torn basil on the side for guests who want more.
These sandwiches pair well with a chilled glass of sparkling water or a bright, dry white wine.

Storage and reheating

Leftover assembled sandwiches keep for 1–2 days in the refrigerator. Reheat in a skillet over low heat, covered, until warmed through so the cheese melts again and the eggplant regains some crispness. You can also reheat in a moderate oven (180°C / 350°F) on a baking sheet for 8–10 minutes.

Why this feels Sicilian

Eggplant is a cornerstone of Sicilian cooking, and the combination of eggplant, tomato, basil, and cheese evokes classic island flavors. These sandwiches echo that tradition but present it in a fun, portable format—an Italian street-food vibe that honors the ingredients without fuss.

Troubleshooting

If the eggplant soaks up too much oil, try frying over slightly higher heat to sear quicker, or salt the raw slices lightly and let them sit for 15 minutes before patting dry to remove excess moisture.
If the spaghetti filling seems dry, stir in a tablespoon or two of reserved pasta water until the sauce loosens and coats the noodles.
If the sandwiches fall apart, press the filling down a little more compactly when assembling and use thicker eggplant slices to better support the pasta.

Final thoughts

Eggplant Spaghetti Sandwiches – Sicilian Doppiette di Melanzane feel like a joyful fusion of comfort food and Mediterranean simplicity. They’re an excellent way to transform leftover spaghetti or to turn a pot of fresh sauce into something playful and memorable. The eggplant provides the structure and a delicious, slightly smoky edge; the spaghetti brings comforting familiarity; and the basil and cheeses tie it all together.

Whether you make these for a weekend lunch, a casual dinner, or a small gathering, they’re guaranteed to spark conversation and disappear fast. Try them once, and you’ll find yourself dreaming up variations—add roasted peppers, capers, or a smear of pesto—though honestly, this classic combination is hard to improve on.

Enjoy the process, savor each bite, and let the simple, bright flavors of this dish transport you straight to a sun-warmed Sicilian kitchen.

Eggplant Spaghetti Sandwiches - Sicilian Doppiette di Melanzane

Cheesy baked spaghetti tucked between fried eggplant slices for a comforting Sicilian-style sandwich.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

350 g spaghetti
750 ml homemade tomato sauce (about 3 cups)
fresh basil leaves a handful, roughly chopped
2 medium eggplants cut vertically into slices
vegetable or olive oil for frying
1 mozzarella drained and finely cubed
60 g parmesan cheese (about 1/2 cup)
sea salt to taste
black pepper to taste

Equipment

Large Pot
Large Bowl
Frying Pan
Paper Towels
Baking Dish
Oven

Method

Preheat the oven to 200°C (400°F).
Bring a large pot of lightly salted water to a boil and cook the spaghetti until al dente, about 3–4 minutes before the package time; drain and transfer to a large bowl.
Stir two-thirds of the tomato sauce and the chopped basil into the drained spaghetti until evenly coated.
Heat a generous amount of oil in a frying pan over medium heat. Fry the eggplant slices in batches without overcrowding until golden but not crispy, about 4–6 minutes per batch.
Drain the fried eggplant slices on paper towels and season lightly with salt.
Spoon a small amount of tomato sauce over the base of a baking dish. Place a forkful of sauced spaghetti on one eggplant slice, sprinkle with some cubed mozzarella, fold or cover with another slice as a 'blanket', and transfer the sandwich into the baking dish. Repeat with remaining slices to make 6 sandwiches.
Pour the remaining tomato sauce over the assembled eggplant sandwiches, then sprinkle with the grated Parmesan and any remaining mozzarella.
Bake in the preheated oven for about 10 minutes, until the cheese is melted and the top is lightly golden.
Season with freshly ground black pepper, garnish with basil leaves, and serve immediately.