Baskets with eggplant parmesan are tasty finger foods, ideal to serve as an appetizer or for a happy hour. Easy to make, these baskets are made with brisée pastry and then filled with tomato sauce, grilled eggplants, parmesan, and mozzarella. If you are planning a happy hour with friends or a lunch for special occasions (such as holidays), these baskets will impress your guests!
Try also:
Savory Pie with Eggplant Parmesan
For more delicious recipes, check out the special:
Recipes with Eggplant
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8Pieces
- Cooking methods: Stove, Oven
Ingredients
- 1 roll brisée pastry
- 3 purple eggplants (small)
- 1.76 oz mozzarella
- to taste grated parmesan
- 3.53 oz tomato sauce
- to taste basil
- to taste extra virgin olive oil
- to taste salt
Tools
- Cutter
- Mold
Steps
To make the baskets with eggplant parmesan, wash and clean the eggplants and cut them into thin slices.
Heat the grill and grill the eggplants on both sides.
In a pan, pour a drizzle of extra virgin olive oil, the tomato sauce, and a few basil leaves. Place on the stove over low heat and warm the sauce. Salt at the end of cooking.
Cut the brisée pastry with a flower-shaped (or round) cutter of 3 inches in diameter and place them in cupcake molds, pricking the bases with a fork.
Pour a few tablespoons of tomato sauce onto the base of each basket, spreading it with the back of a spoon over the entire base.
Then form a layer of grilled eggplants and season them with a few tablespoons of tomato sauce, grated parmesan, and grated mozzarella.
Continue this way until the baskets are filled, finishing with tomato sauce, parmesan, and mozzarella.
Bake the baskets in a preheated oven at 356°F for 15 minutes, or until golden. Once cooked, remove from the oven.
Serve the baskets warm and enjoy your meal!
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