Il Cucinologo
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Eggplant Pasticcio

17/11/2023

Eggplant pasticcio is a variant of the famous eggplant parmigiana, a recipe characteristic of Italian cuisine. Here’s how to prepare a delicious Italian-style eggplant pasticcio that will envelop you with its rich and comforting flavor.

Ingredients

  • 3 medium-sized eggplants
  • Coarse salt (as needed to purge the eggplants)
  • Extra virgin olive oil (for frying)
  • 500 g tomato passata
  • 1 garlic clove
  • Fresh basil (a bunch)
  • 250 g mozzarella (preferably fiordilatte)
  • 100 g grated Parmesan
  • Salt and pepper (as needed)
  • Flour (for dusting the eggplants)

Preparation

  1. Wash the eggplants, cut them into slices about half a centimeter thick, and let them purge by sprinkling with coarse salt for about an hour. This step helps them lose any bitterness.
  2. Meanwhile, prepare the sauce: sauté the garlic in a little extra virgin olive oil, add the tomato passata, salt, and a few basil leaves. Let it cook over medium-low heat until it thickens.
  3. Rinse the eggplants under running water to remove excess salt and dry them by patting with paper towels.
  4. Dust the eggplant slices with flour and fry them in plenty of hot oil until golden on both sides. Then place them on absorbent paper to remove excess oil.
  5. Take a baking dish and start assembling the pasticcio by alternating layers of eggplant, tomato sauce, mozzarella cut into cubes, some Parmesan, and a few basil leaves.
  6. Repeat the layers until all ingredients are used, finishing with a generous sprinkle of Parmesan.
  7. Bake at 180 °C for about 30 minutes or until the surface is well golden.

After baking the eggplant pasticcio, I recommend letting it rest for a few minutes before serving so the flavors meld better and the texture becomes more compact, making it easier to slice.

Trivia

The eggplant pasticcio is a dish to enjoy both hot and cold; it’s also excellent the next day, when the flavors have had time to develop further. It’s a versatile recipe that allows you to experiment, for example by adding layers of sautéed ground meat, like in a sort of lasagna, or ricotta for a touch of creaminess.