Eggplant Mess/Pasticcio
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
333 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Italian
Eggplant Mess/Pasticcio
Description
Eggplant Mess starts by salting sliced eggplant to draw out moisture, then grilling or frying the slices. Meanwhile, a sauce is prepared by gently cooking minced garlic in olive oil, then adding canned pelati tomatoes, chopped fresh basil, salt, and a touch of hot pepper flakes or black pepper, simmered until thick. The eggplant slices are layered in an ovenproof dish with the tomato sauce and a blend of shredded Fontina and grated Parmesan cheese in three alternating layers. Baking at 350°F for about 20–25 minutes allows the flavors to meld, followed by a brief high heat to brown the cheese on top. The result is a comforting, hearty dish with creamy and tangy notes from the cheese and sauce, and tender, slightly caramelized eggplant.
This dish can serve as a main or side dish paired with salads or bread. It’s a good option for those who enjoy baked vegetable casseroles with rich cheese elements.
Leftovers keep well refrigerated for up to three days, or the dish can be frozen in an airtight container for up to three months. Reheat gently to preserve texture and flavor.
Ingredients
- 3 medium eggplant sliced ¼ inch thick
- ¼-½ teaspoon salt
- ½ cup Parmesan Cheese 50 grams, freshly grated
- 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 (19x15 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
- Allow the tomato sauce to thicken well before layering to avoid excess liquid in the final dish.
- After baking, increase oven temperature briefly to create a golden, slightly crisp top layer of cheese.
- Store leftovers covered in the refrigerator for up to three days or freeze in airtight containers for up to three months.
- Reheat leftovers in a low-temperature oven or microwave to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 22g | 7% |
| Protein | 17g | 34% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 49mg | 16% |
| Sodium | 753mg | 31% |
| Potassium | 837mg | 18% |
| Fiber | 10g | 40% |
| Sugar | 13g | 26% |
| Vitamin A | 545IU | 11% |
| Vitamin C | 8mg | 9% |
| Calcium | 357mg | 36% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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