Those who follow me know that I love preparing and offering Savory Pies, they are easy to make, always different from each other, ready in no time and always a guarantee of sure success.
Today we will cook together the Eggplant Savory Pie, which takes inspiration from eggplant parmigiana, a great classic of Italian cuisine, in this case served inside a crunchy puff pastry.
A dish full of flavor, perfect to bring to the table in the summer season, to propose as a rustic appetizer at a buffet or to enjoy as a quick lunch, also convenient to take to the beach or office thanks to the crunchy pastry base.
The mere mention of the Eggplant Savory Pie makes my mouth water, perhaps because Eggplant Parmigiana is one of my favorite dishes that I used to eat when I went to my grandmother’s in the countryside.
So why not prepare it in a take-away version enclosed in a fantastic and crunchy “pyrex” of puff pastry??
The ingredients needed to prepare the Eggplant Savory Pie are few and simple: tomatoes, eggplants, mozzarella, grated Parmesan, basil, and as always, I recommend buying them of excellent quality.
You can decide whether to fry the eggplants as the original Parmigiana recipe wants or simply grill them for a lighter version. As for the tomatoes, I preferred to use fresh sliced tomatoes, taking advantage of the fact that in summer they are at the peak of their seasonality, but nothing stops you from replacing them with tomato puree.
Try the Eggplant Savory Pie and it will immediately become one of your favorite dishes for the summer: great to enjoy hot or cold, to present as a single dish accompanied by a salad for a quick lunch or dinner, or at a standing buffet cut into slices, or even to take to the beach or on a picnic outdoors.
If you love savory pies, you can’t miss these recipes.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 1,008.94 (Kcal)
- Carbohydrates 25.58 (g) of which sugars 3.33 (g)
- Proteins 17.15 (g)
- Fat 95.27 (g) of which saturated 21.88 (g)of which unsaturated 63.23 (g)
- Fibers 3.90 (g)
- Sodium 752.25 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 sheet puff pastry (or brisée)
- 2 eggplants (medium)
- to taste flour (for flouring eggplants)
- to taste salt
- 1 ¾ cups peanut oil (for frying eggplants)
- 2 tomatoes
- 2 mozzarellas (cubed)
- 80 g grated Parmesan cheese
- A few leaves basil
- 1 ¾ cups tomato pulp
- 3 tablespoons extra virgin olive oil
- to taste salt
- A few leaves basil
Tools
- Frying Pan
- Baking Pan
- Small Pot
Steps
Wash the eggplants, dry them, then slice them about ½ inch thick. Place them on a colander, sprinkle coarse salt on top, and let them rest for about 10 minutes to eliminate bitterness and excess water. Then rinse them, dry them, and finally coat in flour.
Heat the oil in a frying pan or a small pot, fry the eggplants for a few minutes, turning them on both sides. Once cooked, place them on a plate with absorbent paper.
In a pan, put 2 tablespoons of extra virgin olive oil, sauté the onion, then add the tomato pulp. Cook slowly for 5 minutes, adjust the salt, season with basil leaves, and finish cooking for another 5 minutes over low heat.
Roll out the puff pastry on a baking dish with its baking paper, create a border about ¾ inch high, and finally pierce the bottom with a fork. Spread a light layer of tomato sauce on the bottom, add a few basil leaves.
Alternately arrange slices of tomato, previously fried eggplants, and slices of mozzarella in a radial pattern. Sprinkle with plenty of grated Parmesan cheese and a few basil leaves.
Bake in a preheated static oven at 356°F for about 40 minutes. The pastry should be cooked and slightly golden. When ready, remove from the oven and let it rest for 5 minutes before serving.
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NOTES
BASE Instead of regular puff pastry, you can use whole wheat or replace it with ready-made brisée pastry.
EGGPLANTS For a light version, instead of frying, you can grill or bake the eggplants. The eggplants can be replaced with zucchini.
MOZZARELLA Remember before using it to let it rest for a few minutes after cutting it, on a plate so it loses excess liquid, otherwise during cooking it might release water making the puff pastry too soft.
