The savory pie with melty eggplants is an incredibly delicious savory pie with eggplants, cheese, and parmesan to enjoy eggplants, a vegetable I love, even in a puff pastry crust. Also, the savory pie with potatoes and stracchino is delicious! Really indulgent, I prepared it with baked eggplants, but we can grill them, or even use fried eggplants as per tradition for a more indulgent savory pie reminiscent of the classic parmigiana. I used puff pastry as a base, but you can also use shortcrust pastry if you prefer.
Let’s get to work and prepare together the savory pie with melty eggplants.
OTHER SAVORY PIES
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 roll round puff pastry
- 2 Eggplants
- 5.5 oz sliced cheese
- 1.4 oz Parmesan cheese (grated)
- to taste Salt
- to taste Extra virgin olive oil
- to taste breadcrumbs
Tools
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- Baking Pan
Preparation of the Savory Pie with Melty Eggplants
Wash the eggplants and slice them thinly. Line a baking sheet with parchment paper. Sprinkle some breadcrumbs and place the eggplant slices side by side. Season with a bit of breadcrumbs, salt, and a drizzle of oil. Bake at 356°F for 25-30 minutes.
Once cooked, let them cool slightly. Roll out the puff pastry and place it with its parchment paper in a round cake pan. Prick the base with a fork.
Place the eggplants on the pastry, add the sliced cheese, and more grilled eggplants. Cover with parmesan and a drizzle of oil. Season with a drizzle of extra virgin olive oil and place back in the oven at 356°F for another 20 minutes. Serve it hot or warm.
Storage
You can store the savory pie in the fridge for a couple of days.
