A Chicken and Eggplant Pastitsio Recipe

Eggplant Pastitsio is a Greek pasta recipe that is made with ground meat, vegetables, and sauce. This recipe contains two different meats – chicken and ground beef.

Pastitsio recipe originates from the region of Crete in Greece. However, this dish was popularized by the Italian region of Calabria as well.

eggplant pastitsio

The recipe of Eggplant Pastitsio is made with eggplant, pasta and a sauce that has both meat and vegetables in it. The most common variations are spinach or artichoke pastitsio with either ground beef or spinach puree in the sauce mix.

The best part about this recipe is that it can be modified according to your taste by adding or excluding ingredients.

What is eggplant pastitsio?

It was first mentioned by Giovanni de la Francesca in his book on the life of Saint Francis of Assisi. The term pastichios comes from the Italian word “pasta”.

eggplant Italian dish

The recipe of Pastitsio was developed in the Byzantine era and has been popular in Greece, Turkey, and Italy. It is a pasta dish made of macaroni, ground beef, and cheese. It is commonly found in Greece and the United States.

There are two stories of how pastitsio got its name:

One story goes that when the word pastisios was first written on a menu, it was misread as “pastitsios” which means meat pie, like meat-filled empanadas.

The other story says that when a man named Antonis Pastisou served his guests at his taverna in Athens with this new dish for dinner one evening, they were so impressed by it that they started calling him by the name.

A Few Tips for Making the Best eggplant Pastitsio recipe Ever

chicken eggplant pastitsio recipe

Making the best eggplant pastitsio recipe ever doesn’t have to be difficult. Here are some tips to help you create this classic Greek dish.

1) Use high-quality ingredients: Go for quality in everything you buy for this recipe – use quality olive oil, fresh vegetables, high quality meat, and pasta.

2) Use salted butter: Forgo the unsalted butter if you’re using salted butter, it will help strengthen the flavors of the dish even more.

3) The sauce should be thick so it sticks to the pasta well.

4) Make sure to use fresh ingredients so you get the best flavor possible of the eggplant pastitsio recipe.

5) Use an egg yolk to help thicken the sauce if needed.

6) Instead of water, use stock.

7) Set the right temperature for baking.

8)The pastitsio Best to Served with tzatziki sauce, which is made from yogurt, cucumber, garlic and olive oil.

A Chicken and Eggplant Pastitsio Recipe

A Chicken and Eggplant Pastitsio Recipe

Italian dish served with tzatziki sauce.

Recipe by Biraj Kumar
0 from 0 votes
Course: MainCuisine: Italian, AmericanDifficulty: Medium


Prep time


Cooking time




Total time






  • 2 no Large Eggplant

  • 4 ounces Penne Pasta

  • 4 no Chicken Breast (skinless)

  • 2 tbsp Butter (salted)

  • 1/3 cup Grated Parmesan cheese

  • 1 bunch Whole Basil leaves

  • 1/2 tbsp Ground Nutmeg

  • 3 tbsp Olive oil

  • 1 no Medium onion chopped

  • 3-4 cloves Garlic chopped

  • 1/2 tbsp Cinnamon Powder

  • 2 cup Tomato sauce

  • 1/2 cup Stock

  • 1 cup Bechamel sauce


  • Preheat Oven to 425 degrees F. Slice the Eggplant Lengthwise into very thin slices. Place eggplant in a single layer on oiled baking sheets. Bake for about 20 to 25 minutes or until eggplant is softened or browned. Remove from oven.

  • Marinated the chicken slices with olive oil, garlic, and salt, pepper. Grill chicken slices in a large, heated frypan.
  • Heat olive oil in a heavy skillet. Cook onion, and garlic, stirring for about 2 minutes or until the onion softens. Add boiled pasta and vegetables, stir it with a slow medium fire.

  • Add salt, sugar, pepper, oregano, and butter. Again stir for a couple of minutes. Then add 2 cups of tomato sauce, reduce heat, cook for 3 to 4 minutes. Check the seasoning.
  • Transfer the pasta to a bowl.
  • Oil deep 9-inch round cake pan: line bottom and sides with two-third of the eggplant. Place half of the pasta mixture in a pan: cover with 1/2 cup of bechames sauce, chicken slices, cheese, and basil leaves.

  • Top with remaining pasta mixture, and chicken. Then again covered with cheese, and remaining bechamel sauce.

  • Use remaining eggplant to completely cover pastitsio. Cove with aluminum foil, and bake in oven for about 15 minutes, then remove the silver foil and again baked for 10 minutes more with the same temperature.

  • Let stand 10 minutes. Then slice into wedges, and serve.

Nutrition Facts

6 servings per container

Serving Size1 servings

  • Amount Per ServingCalories496
  • % Daily Value *
  • Total Fat 28.7g 45%
    • Saturated Fat 12.1g 61%
  • Cholesterol 86mg 29%
  • Sodium 1925mg 81%
  • Potassium 552mg 16%
  • Total Carbohydrate 30.4g 11%
    • Dietary Fiber 3.5g 15%
    • Sugars 8.6g
  • Protein 28.7g 58%

  • Calcium 31%
  • Iron 11%
  • Vitamin D 13%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.