The eggplant parmigiana with phyllo dough is a dish that couldn’t be more delicious. It was a real discovery to assemble it with this pastry.
I won’t go on and on, but believe me, when you taste it, you won’t know if you’re eating parmigiana or lasagna.
If you like oven-baked dishes, take a look below at what I suggest:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 6 People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 eggplants (large or 3 medium)
- 180 g ricotta
- 3 tablespoons milk
- 2 packages tomato pulp
- to taste green olives
- 2 anchovies in oil (optional)
- to taste basil
- 2 cloves garlic
- 1 mozzarella
- to taste grated Parmesan
- 1 roll phyllo dough (store-bought)
- A few cubes provola cheese
- to taste extra virgin olive oil
Steps
First, take the eggplants and, after washing them, slice them. We will bake them without frying anything. But wait until the end to think it’s not a delicious dish.
On a baking sheet lined with parchment paper lightly oiled, place the eggplant slices, sprinkle with salt and a drizzle of oil, and bake in a preheated fan oven at 356°F for about 20 minutes.
Meanwhile, while the eggplants are cooking, prepare a tasty sauce. In a pan, place the garlic, olives, 2 anchovy fillets in oil if you like, and after softening, add the tomato pulp, salt, a pinch of sugar, and basil.
The sauce will cook for about 15/20 minutes and will be ready.
With the sauce ready and the eggplants ready, it’s time to assemble.
In a baking dish, spread a first thin layer of sauce to coat the bottom. Now start placing the first layer of phyllo dough. Lay it at the bottom as if you were placing pasta sheets to make lasagna.
Now begin with a layer of tomato, a layer of eggplant slices, ricotta (which should be creamy as we will have softened it beforehand in a bowl with the milk), mozzarella, a few cubes of provola, and a drizzle of oil. Continue layering like this until reaching the rim of the baking dish.
Sprinkle the surface with grated Parmesan and bake in a preheated fan oven at 356°F for about half an hour.
Before removing from the oven, pierce the preparation with the prongs of a fork, it should sink into the soft like when piercing a lasagna dish.
Remove from the oven and enjoy this deliciousness.
FAQ (Questions and Answers)
Will you make the eggplant parmigiana with phyllo dough again?
If you make it, let me know if you liked it. I’ll be waiting for you on my page ➡️➡️➡️➡️ INSTAGRAM
