Preparation

• Wash and cut the cherry tomatoes into wedges, then season with salt, pepper, and parsley.
  Dice the eggplant. Sauté a clove of garlic in a pan and add the eggplant. Cook for a few minutes with the lid on. Pour in a glass of white wine and let it evaporate. Add the cherry tomatoes and cook for another 15 minutes.

  

• Meanwhile, let the puff pastry sheet rest at room temperature for 20 minutes.
  Unroll the sheet and cover the surface with genoese pesto (follow the link if you want to make it at home). Sprinkle the breadcrumbs and add the seasoned eggplants with cherry tomatoes. Finally, add crescenza cheese in scattered spots and a few basil leaves.

  

• Close the pastry and bake for 15-20 minutes at 356°F.
  
  Let it cool and cut.
  I told you that the eggplant, cherry tomatoes, and crescenza cheese strudel is very simple to prepare 😉

  

• What are you waiting for to make it? Then tell me what you think!

  At home, it was gone immediately 🙂
  
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