Fresh out of the oven - Italian eggplant pasticcio casserole recipe

Italian Eggplant Pasticcio with Ham and Cheese

You will love this easy Italian eggplant pasticcio casserole, a delicious dish with Mediterranean flavors.
Course Main Course, Side Dish
Cuisine Italian, Mediterranean
Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Servings 2 -4
Author Jas


  • 1 large eggplant about 2 lbs, or two medium size
  • 3 tablespoons olive oil
  • 2-3 cloves garlic minced
  • 1 cup cubed block Mozzarella cheese or some other hard cheese
  • 1 cup cubed ham
  • 3 tablespoons sliced fresh basil
  • 4 tablespoons breadcrumbs
  • 3 tablespoons grated Parmigiano Reggiano
  • 1 egg
  • Salt and pepper to taste


  • Preheat oven to 375 degrees Fahrenheit.
  • Wash the eggplant(s) and cut into chunks.
  • In a large cast iron or a non-stick skillet heat the olive oil over medium-high heat. Add the garlic and sauté on medium heat until 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, basil, 2 tablespoons breadcrumbs, and 2 tablespoon Parmigiano Reggiano. Season with salt and pepper to taste.
  • Beat the egg with a pinch of salt. Pour over eggplant mixture and fold gently to combine all ingredients.
  • Grease a casserole dish and sprinkle with 1 tablespoon breadcrumbs. Transfer eggplant mixture to the dish. Mix remaining 1 tablespoon Parmigiano Reggiano and breadcrumbs and sprinkle on top of the eggplant mixture. Drizzle with olive oil and bake for 40-45 minutes or until golden brown.
  • Let stand 15 minutes before serving. Enjoy!


~ Free Tip ~
You can use dried basil instead of fresh but reduce to 1 tablespoon or substitute with mint leaves if you prefer.