Eggplant Pasticcio

I usually ignore eggplant on the produce shelves, even though I like variety of vegetables on my plate. My husband on the other hand would eat green beans until the cows come home, but I managed to slowly open his palate to other veggies. Today I gave eggplant another chance. I made this simple Italian recipe as a side dish, but let me tell you, it can stand on its own as a light lunch or supper. For vegetarian version, omit ham.

Wash and peal eggplants. Cut them into large chunks. Cut cheese and ham as well. Set aside.

Heat olive oil; add garlic and sauté on medium heat until it smells fragrant, about 1 minute. Add eggplant and stir until they have absorbed the oil.


Reduce the heat, cover and simmer until eggplant is soft, about 10 minutes. Remove from heat; add ham, cheese, 2 tablespoons breadcrumbs and 2 tablespoon parmesan.

Beat the egg with basil and pinch of salt. Pour over eggplant mixture and fold gently to combine all ingredients.

Grease baking dish and sprinkle with 1 tablespoon breadcrumbs. Transfer eggplant mixture to the baking dish. Mix remaining parmesan and breadcrumbs and place on the top of the eggplant mixture. Top with olive oil and bake on 375 F degrees for 45 minutes until golden brown.

Let stand 15 minutes before serving. I think it tasted even better the next day, but I love leftovers.

 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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1 Comment

  1. […] out. I can truly say that I love eggplant prepared in any way possible. I liked both Caponata and Eggplant Pasticcio recipe enough to blog about it and I equally like this one. I was looking for a new meatless recipe […]

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