Eggplant Mess/Pasticcio
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 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 3 medium eggplants (sliced 1/4 inch thick)*
- 1/4 1/2 teaspoon salt
- 1/2 cup parmesan cheese freshly grated ((50 grams))
- 1 cup fontina cheese shredded
- 2 tbsp olive oil
- 1-2 clove garlic minced
- 1 can pelati tomatoes (14 ounces)
- 4-5 fresh basil leaves chopped
- 1-2 dashes hot pepper flakes or black pepper
- 1/4 tsp salt (or to taste)
Instructions
- 1
Pre-heat oven to 350F (180 C).
- 2
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.
- 3
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.
- 4
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).
- 5
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!