ITALIAN BAKED EGGPLANT CASSEROLE (PASTICCIO DI MELANZANE)

There are some Italian dishes that don’t need pasta, tomato sauce, or a long list of ingredients to feel like pure comfort food.

This Italian Baked Eggplant Casserole, or Pasticcio di Melanzane, is one of them.

Tender strips of eggplant are lightly floured and fried until golden, then layered with mortadella and creamy mozzarella.

A simple mixture of eggs, milk, parsley, and Parmigiano Reggiano is poured over everything before the casserole goes into the oven.

The result is wonderfully soft and cheesy inside, golden on top, and packed with old-fashioned Italian flavor.

It is somewhere between an eggplant casserole, a savory pie, and a frittata — exactly the kind of recipe Nonna would prepare with a few simple ingredients already waiting in the kitchen.

🖨️ PRINT OR SAVE PDF OF THIS RECIPE HERE:

Italian_Baked_Eggplant_Casserole_Recipe

Italian Baked Eggplant Casserole Recipe

Prep Time: 20 minutes
Resting Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 35 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Italian

Ingredients

• 3 medium eggplants, about 2–2½ lb (900 g–1.1 kg)
• Salt, as needed for draining the eggplant
• All-purpose flour, about ½ cup (60 g), or as needed for coating
• Extra virgin olive oil, as needed for frying
• 2 large eggs
• ⅔ cup (150 ml) whole milk
• 2 tablespoons freshly grated Parmigiano Reggiano
• 2 tablespoons finely chopped fresh Italian parsley
• Freshly ground black pepper, to taste
• 7 oz (200 g) fresh mozzarella, well drained and sliced
• 3½ oz (100 g) thinly sliced mortadella

Optional Substitution

Instead of mortadella, you can use the same amount of thinly sliced cooked ham (prosciutto cotto).

How to Make Italian Baked Eggplant Casserole

1. Prepare the Eggplant

Wash and trim the eggplants.

Cut them lengthwise into thin strips, approximately ¼ inch (5–6 mm) thick.

Arrange the eggplant in layers inside a colander, sprinkling each layer lightly with salt.

Place a plate or small weight over the eggplant and allow it to drain for about 30 minutes.

This helps remove excess moisture and gives the eggplant a better texture when fried.

2. Make the Egg Mixture

While the eggplant rests, crack the eggs into a medium bowl.

Add the milk, Parmigiano Reggiano, chopped parsley, a small pinch of salt, and freshly ground black pepper.

Whisk everything together until well combined.

Set aside.

3. Flour the Eggplant

After 30 minutes, gently squeeze or pat the eggplant slices dry with paper towels.

Lightly coat each piece with all-purpose flour.

Shake off any excess flour. You want only a thin coating.

4. Fry the Eggplant

Heat about ¼ inch of extra virgin olive oil in a large skillet over medium-high heat.

Working in batches, fry the eggplant until lightly golden on both sides.

Transfer the cooked eggplant to a plate lined with paper towels to remove excess oil.

Continue until all the eggplant has been cooked.

5. Assemble the Casserole

Preheat the oven to 350°F (180°C).

Lightly grease an approximately 8-inch (20 cm) baking dish.

Arrange the fried eggplant over the bottom of the dish, overlapping the pieces slightly.

Add the sliced mortadella over the eggplant.

Top with the sliced mozzarella.

Slowly pour the egg-and-milk mixture evenly over the entire casserole, allowing it to run between the layers.

6. Bake

Bake in the preheated oven for about 30 minutes, or until the egg mixture is completely set and the top is beautifully golden.

For a slightly more browned top, place the casserole under the broiler for 1–2 minutes at the end, watching carefully.

7. Let It Rest

Remove the casserole from the oven and let it rest for 10 minutes before cutting.

This allows the layers to settle and makes it much easier to slice.

Serve warm with good crusty Italian bread.

Nonna’s Tips 👵

Drain the Mozzarella Well

Fresh mozzarella contains quite a bit of liquid. Slice it ahead of time and let it drain before assembling the casserole. This prevents the finished dish from becoming watery.

Don’t Skip Draining the Eggplant

Salting the eggplant isn’t just an old-fashioned ritual. It removes some excess moisture and helps the slices fry beautifully.

Don’t Over-Flour

The eggplant only needs a very light dusting of flour. Shake off the excess before frying.

Mortadella Makes the Difference

Mortadella gives this dish its distinctive Italian flavor. If you can find genuine Italian mortadella, use it.

For a milder version, substitute prosciutto cotto or good-quality deli ham.

Let It Rest Before Cutting

Ten minutes out of the oven makes a big difference. The filling firms slightly, while the mozzarella remains soft and creamy.

Can I Make It Without Frying the Eggplant?

Yes.

For a lighter version, brush the eggplant slices lightly with olive oil and arrange them on a parchment-lined baking sheet.

Bake at 425°F (220°C) for approximately 15–20 minutes, turning once, until tender and lightly golden.

You can then assemble the casserole exactly as described above.

The flavor will be slightly different, but it will still be delicious.

Can I Make It Ahead?

Absolutely.

You can assemble the entire casserole several hours ahead, cover it, and refrigerate it until ready to bake.

Remove it from the refrigerator about 20–30 minutes before placing it in the oven.

How to Store Leftovers

Store leftover eggplant casserole in an airtight container in the refrigerator for up to 3 days.

Reheat individual portions in the microwave or place the casserole in a 350°F (180°C) oven until warmed through.

It is also surprisingly delicious at room temperature.

Can You Freeze Eggplant Casserole?

Yes.

Allow the baked casserole to cool completely, portion it, and freeze it in airtight freezer-safe containers for up to 2 months.

Thaw overnight in the refrigerator before reheating.

What to Serve with Pasticcio di Melanzane

This rich eggplant casserole needs very little alongside it. Serve it with:

• Crusty Italian bread
• A simple green salad
• Tomato and onion salad
• Roasted peppers
• Marinated olives
• Sautéed greens

It works beautifully as a light main course, a substantial side dish, or as part of an Italian family-style meal.

Nutrition Facts

Approximate nutrition per serving

Nutrition values are estimates and can vary considerably depending on the amount of oil absorbed by the eggplant and the brands of mortadella and mozzarella used.

Recipe Notes

This recipe is particularly good when served slightly warm rather than piping hot. Once the casserole has had time to rest, the flavors of the fried eggplant, mortadella, mozzarella, Parmigiano Reggiano, and egg mixture come together beautifully.

And like so many old-school Italian dishes, it may taste even better the next day.