Sicilian spaghetti

Like a spaghetti pie with an eggplant, parmesan and breadcrumb crust, this Sicilian spaghetti is rich, earthy and very satisfying. Perfect for filling up on a cold evening or for lunch after a stiff weekend walk.
sicilian spaghetti
2H 30M



1.Cut eggplants into 3mm slices; spray slices well with cooking-oil spray. Cook eggplant, in single layer, in batches, over medium heat, in large frying pan until browned lightly both sides.
2.Heat oil in same pan. Add beef; cook, stirring, until browned. Add onion and garlic; cook, stirring, 2 minutes. Add undrained tomatoes, oregano and paste; bring to the boil. Reduce heat; simmer, uncovered, about 30 minutes or until liquid is reduced by half.
3.Meanwhile, cook pasta in large saucepan of boiling water until tender; drain.
4.Boil, steam or microwave peas until tender; drain.
5.Combine beef mixture with spaghetti, peas and cheeses.
6.Preheat oven to 180°C/350°F.
7.Oil deep 22cm (9-inch) round cake pan; sprinkle half the breadcrumbs evenly over base and side of pan. Place large slice of eggplant in centre of pan. Arrange large slices of eggplant, overlapping, over base of pan. Arrange overlapping slices of eggplant round side of pan (choose slices that fit as closely as possible to cover side of pan). Use spoonfuls of beef mixture to support the eggplant as you work. Spoon remaining beef mixture into centre, press firmly.
8.Arrange remaining eggplant slices, overlapping each slice, to cover top of filling completely; sprinkle with remaining breadcrumbs.
9.Bake about 30 minutes or until golden brown. Stand 5 minutes before turning onto serving plate. Serve sprinkled with finely chopped parsley, if you like.

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