Italian Eggplant Mess/Pasticcio Recipe - An Italian in my Kitchen (2024)

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Eggplant Mess or Pasticcio di Melanzane is a simple baked Italian eggplant casserole. It is layered with 2 types of cheese, a simple tomato sauce and spices. A toss between a lasagna and a parmigiano. Perfect as a side dish or main dish.

Italian Eggplant Mess/Pasticcio Recipe - An Italian in my Kitchen (1)

One of the most grilled vegetables in our house has to be eggplant. Between grilling it as a tasty Side Dish or appetizer to cooking it in a skillet with Bucatini Pasta! It has fast become one of my favourite summertime garden fresh veggies.

Table of Contents

The ingredients needed for the recipe

  • Eggplant – either Italian or Globe eggplant
  • Salt
  • Parmesan Cheese – best to grate yourself than use bagged
  • Fontina or Cacciocavallo- a soft creamy Italian cheese which is used instead of mozzarella
  • Olive Oil
  • Pelati Tomatoes – be sure to use tomatoes in their own juice with nothing else added
  • Fresh Basil – you can substitute with 1 tablespoon of fresh basil for 1 teaspoon of dried
  • Garlic
  • Salt & Pepper (or hot pepper flakes)

How to tell if Eggplant is tender

You can tell if it’s tender and young by its firmness, size, colour and uniformity. The best ones are tender but firm, with smooth, shiny skin. In good condition the stem should be bright green, as it turns brown it becomes less desirable.

Italian Eggplant Mess/Pasticcio Recipe - An Italian in my Kitchen (2)

Is it necessary to place the eggplant under salt before grilling or frying?

It depends on the eggplant, if the eggplant is young and tender then I usually skip this step, although it does help make the dish more tender and less bitter. If you have time I recommend that you do do it. In a large bowl toss the sliced eggplant with a little salt, let sit for about 20-30 minutes, then drain, never rinse. Then either grill or fry the slices.

How to make it

Start by trimming and slicing the eggplant into 1/4 inch slices, place in a large bowl, toss with a little salt, let sit then drain, then either grill or fry each slice. Shred the cheese and grate the Parmesan, set aside.

Italian Eggplant Mess/Pasticcio Recipe - An Italian in my Kitchen (3)

Next, make the sauce, in a medium to large sauce pan add the olive oil and minced garlic, cook for a minute then add the pelati tomatoes, basil, salt and hot pepper flakes or pepper.

Italian Eggplant Mess/Pasticcio Recipe - An Italian in my Kitchen (4)

Cook on medium heat until thickend.

Italian Eggplant Mess/Pasticcio Recipe - An Italian in my Kitchen (5)

In a small oven safe baking dish, spoon a thin layer of sauce on the bottom, add a layer of grilled eggplant, some shredded cheese a sprinkle of parmesan cheese and continue for 3 layers.

Italian Eggplant Mess/Pasticcio Recipe - An Italian in my Kitchen (6)

Bake in a pre-heated oven, let sit 5 minutes then serve.

Italian Eggplant Mess/Pasticcio Recipe - An Italian in my Kitchen (7)

What is the difference between Parmigiano Reggiano and Parmesan?

Thedifference betweenthem is thatParmigiano Reggianocheese is authentic or DOP (Denominazione di Origine Protettawhich means Protected Designation of Origin), andParmesancheese is just an imitation ofParmigiano Reggiano.

Reggianois always made in Italy, while Parmesancan be made anywhere, there are no restrictions on using the name Parmesan. And don’t forget a less expensive but also a DOP choice is Parmigiano Grana Padano. This is why I always think it’s best to buy a chunk of good quality Parmesan and grate or shred it yourself. Remember ingredients can make or break your dish!

Where did it originate?

This dish originated in Calabria. Italians would pack this delicious dish either as a side dish or main dish and take it to serve as lunch for a day at the sea! If you want to make this dish even more like the original, then the eggplant slices should be fried, instead of using fontina cheese substitute with cacciocavollo. And a Creamy White Sauce (bechamel sauce) should be drizzled between the layers.

Italian Eggplant Mess/Pasticcio Recipe - An Italian in my Kitchen (8)

FAQ

How to store it

Any leftovers should be covered well or stored in an airtight container in the fridge. They will last up 3 days in the fridge.

How to freeze it

Freeze it in an airtight freezer safe container. It will last up to 3 months. Reheat in a low oven or microwave.

More delicious Eggplant recipes

  • Italian Breaded Eggplant
  • Italian Pickled Eggplant
  • Eggplant Pie
  • Italian Eggplant Meatballs

If you are looking for a way to use up some of your summer eggplants then I hope you try this recipe and let me know how it goes. Buon Appetito!

Italian Eggplant Mess/Pasticcio Recipe - An Italian in my Kitchen (9)

Italian Eggplant Mess/Pasticcio Recipe - An Italian in my Kitchen (10)

Eggplant Mess/Pasticcio

Rosemary Molloy

Eggplant Mess or Pasticcio di Melanzane is a simple baked Italian eggplant casserole. Layered with 2 types of cheese, a simple tomato sauce & spices.

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Appetizer, Main Dish, Side Dish

Cuisine Italian

Servings 4 servings

Calories 333 kcal

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Ingredients

  • 3 medium eggplants (sliced ¼ inch thick)*
  • ¼-½ teaspoon salt
  • ½ cup parmesan cheese freshly grated (50 grams)
  • 1 cup fontina cheese shredded

*The eggplant slices can be grilled on a pan grill or bbq. They can also be fried in a little olive oil in a frying pan.

    FOR THE SAUCE

    • 2 tablespoons olive oil
    • 1-2 cloves garlic minced
    • 1 can pelati tomatoes (14 ounces)
    • 4-5 fresh basil leaves chopped
    • 1-2 dashes hot pepper flakes or black pepper
    • ¼ teaspoon salt (or to taste)

    Instructions

    • Pre-heat oven to 350F (180 C).

    • Start by trimming and slicing the eggplant into 1/4 inch slices (you can either peel them or leave the skin on, I usually leave the skin on), place in a large bowl, toss with a little salt, let sit for 20-30 minutes then drain (do not rinse), then either grill or fry the slices. Shred the cheese and grate the Parmesan, set aside.

    • Next make the sauce, in a medium to large sauce pan add the olive oil and minced garlic, cook for 1 minute then add the pelati tomatoes, basil, salt and hot pepper flakes or pepper. Cook on medium heat until thickened.

    • In a small oven safe baking dish 7½x6 inches (19×15 cm), place a thin layer of sauce on the bottom, add a layer of grilled eggplant, some shredded cheese a sprinkle of parmesan cheese and continue for 3 layers, (divide the ingredients by 3 to make 3 layers).

    • Bake for approximately 20-25 minutes, raise the heat to 400F (200C) and bake for another 2-3 minutes to brown the top. Remove from the oven and let sit 5 minutes before serving. Enjoy!

    Notes

    Make sure your sauce has thickened, or you will end up with too much liquid in the finished dish.

    Any leftovers should be covered well or stored in an airtight container in the fridge. They will last up 3 days in the fridge.

    Freeze it in an airtight freezer safe container. It will last up to 3 months. Reheat in a low oven or microwave.

    Nutrition

    Calories: 333kcal | Carbohydrates: 22g | Protein: 17g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 49mg | Sodium: 753mg | Potassium: 837mg | Fiber: 10g | Sugar: 13g | Vitamin A: 545IU | Vitamin C: 8mg | Calcium: 357mg | Iron: 1mg

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    Italian Eggplant Mess/Pasticcio Recipe - An Italian in my Kitchen (2024)

    FAQs

    What is eggplant called in Italy? ›

    In. #italian they're called melanzana.

    What kind of eggplant is best for eggplant Parmesan? ›

    Bianca Eggplant

    These large round oval eggplants are an Italian heirloom variety with a thin, light purple and white skin. The meat is sweet and creamy. Woods recommends this eggplant for stuffing or making eggplant Parmesan.

    How big are Italian eggplants? ›

    Italian eggplants are oblong and small to medium in size, averaging 20-25 centimeters in length, and have a bulbous base that tapers slightly to the stem. The outer skin is glossy, smooth, and ranges in color from lavender to a deep purple.

    What are the long thin eggplants? ›

    Characterized by their long, narrow shape, both Japanese and Chinese eggplant can be hard to differentiate. Japanese eggplant tends to have a much deeper purple color, while Chinese eggplant is usually lighter, more lavender-purple, and is sometimes even longer.

    What is the difference between Italian eggplant and regular eggplant? ›

    6. Italian Eggplant. Not to be confused with its doppelganger the globe eggplant, the Italian eggplant has a similar color and shape, but is slightly smaller and sweeter. Plus, it has a more tender flesh than it's meatier American counterpart.

    What is the difference between eggplant and Sicilian eggplant? ›

    SICILIAN EGGPLANT

    Italian Eggplant, also called “Baby Egg- plant”, looks like Regular Eggplant only smaller and more slender. This variety is ideal for roasting and can be used in ways similar to regular eggplant.

    What is the tastiest eggplant? ›

    One of the most popular was the long, thin, purple eggplant from Taiwan known as Ping Tung. This is an exceptional eggplant with sweet, pleasant tasting flesh. The plants are incredibly prolific and produce throughout the entire season.

    What's the difference between purple eggplant and Italian eggplant? ›

    Italian Eggplant

    These large dark purple eggplants are a bit smaller than globe eggplants and often have a teardrop shape. They tend to have a sweeter flavor than globe eggplant.

    Why do Italians like eggplant so much? ›

    Originally from India, the eggplant was widely used in North Africa, from where the Moors took it to Sicily. While the eggplant became a “much-loved staple food” for the Sicilians, Nacamulli says, it was regarded with suspicion and looked down on by central and northern Italians.

    How do you care for Italian eggplant? ›

    Classic Italian Eggplant Care

    Space plants 12 inches apart and provide stakes early. These plants get top heavy as they produce fruit and will need added support. Water when the top 1-2 inches of soil are dry. Eggplants can stand slightly drier soil conditions than other vegetables in the garden.

    Why are eggplants so expensive? ›

    During peak growing seasons, when there's an abundance of eggplants, prices tend to be lower. Conversely, during off-seasons or when supply is limited, prices may rise due to increased demand. The cost of eggplants can also vary based on where they are grown and distributed.

    Can you eat eggplant raw? ›

    Can You Eat Eggplant Raw? Luckily, the answer is yes! While the leaves and flowers can be toxic, the eggplant itself is safe to consume both raw and cooked, and the compound that some might be sensitive to, solanine, is only toxic when consumed in large quantities.

    Why is my eggplant bitter? ›

    Age and Size: Whether an eggplant is mildly or extremely bitter can depend on the age and size of the fruit. (Yes, eggplant is a fruit.) Larger, more mature eggplants can be more bitter, typically because their seeds are larger and seeds tend to hold on to the most bitter flavors.

    Do they eat eggplant in Italy? ›

    Many Italian dishes are built around the eggplant which is considered “the supreme queen of Sicilian cooking,” from Fragrances and Flavors of Sicilian Cuisine. It can simply be sliced, grilled and drizzled with olive oil for a nice appetizer, or sliced, dipped in egg and bread crumbs and fried.

    Is eggplant parm a thing in Italy? ›

    Eggplant Parmesan, known as "Melanzane alla Parmigiana" in Italian, is a popular dish in Italy. It is specifically associated with Southern Italian cuisine, particularly in the Campania region, where Naples is located.

    What is the European name for eggplant? ›

    Aubergine or Eggplant

    The British word for eggplant is aubergine, which has French, Catalan, and Arabic origins. Some say the less common white varieties of the typically purple plant led to the name used in the United States, but the terms are generally interchangeable regardless of color or shape.

    What is a mulignan in Italian? ›

    Mulignan(s) /moo. lin. yan(s)/ n. 1. Italian-American slang for a black man.

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