Cheesy Eggplant & Potato Mash Pasticcio | Italian Comfort Food

Ciao! I’m Francesco, and on TortellinoTime, I invite you into my Sicilian kitchen in the UK to explore the art of Italian cooking. My goal is to provide clear, concise recipes that are accessible to everyone, regardless of their skill level. I believe that cooking should be enjoyable and stress-free, so I focus on practical techniques and straightforward instructions. In this video, I’ll guide you through the preparation of a satisfying Eggplant (Aubergine) and Potato Mash Sandwich, known in Italian as Pasticcio di Melanzane. This versatile dish can be adapted to your preferences, making it a great option for vegetarians, vegans and meat-eaters alike. We’ll cover everything from prepping the eggplant (aubergine) and potatoes to assembling the final delicious sandwich.

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Key Chapters
00:00 – Introduction & Dish Explanation
00:32 – Preparing the Aubergines (Eggplant)
01:51 – Mashing the Potatoes
02:51 – Preparing the Other Ingredients (Sausage, Ham, Cheese)
04:09 – Combining the Ingredients
05:56 – Assembling the Pasticcio
08:08 – Cooking the Pasticcio
09:05 – The Final Reveal
11:31 – Taste Test

List of Ingredients and Measurements (Metric and Imperial):
Aubergines/Eggplant: 2 medium (600g / approx. 1.3 lbs)
Potatoes: 700g (approx. 1.5 lbs)
Garlic: 2 cloves
Olive Oil: As needed
Salt: To taste (approx. 1 tsp)
Pepper: To taste
Green Chili (optional): 1 small
Parsley: A handful (fresh or frozen)
Oregano: A sprinkle
Cheddar Cheese: A couple of handfuls (grated)
Pecorino or Parmesan Cheese (optional): A couple of handfuls (grated)
Eggs: 1-2
Sausages: 2 (cooked)
Ham: 3 slices (cooked)
Mozzarella Cheese: As needed

Cooking Instructions:
Ciao! Let’s make this Pasticcio di Melanzane – a proper mess of deliciousness. First, smash some garlic and get generous with the olive oil in your pan. Don’t be shy! Slice your aubergines (eggplants) into roughly 1cm cubes. No need to be perfect, it’s a mess after all.

Boil your potatoes until they’re nice and soft. Keep the skins on if you like as is good for you. Then, give them a rough mash – we want some texture.
While the potatoes are boiling, get those eggplants cooking in the pan. We want them soft and translucent. Don’t add more oil, they’ll release their own juices.

Now, mix your mashed potatoes with parsley, oregano, cheddar, Pecorino or Parmesan (if you want a richer meal), and an egg or two to bind it all together.

Layer half the potato mix in your pan, then add your ham, mozzarella, and sausages. Top with the remaining potato mix.

Cook it on the hob until it’s golden brown and crispy on both sides. Or, if you prefer, you can bake it in the oven. And there you have it, a delicious Eggplant and Potato Mash Sandwich (Pasticcio di Melanzane). Buon appetito!