Eggplant parmigiana savory pastries are mini puff pastry rustic snacks, delicious and very tasty, prepared in a few minutes with few and simple ingredients. Crisp, delightful, and with a soft and stringy filling, the eggplant savory pastries are perfect appetizers for a starter, a cocktail, a party, a buffet, or a dinner party. The eggplants are not fried but baked with a little oil (but if you want to fry them, no problem :D), make plenty because they’ll disappear in no time!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 30 Pieces
- Cooking methods: Oven, Electric Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 lb eggplants
- 1/2 cup tomato sauce
- 3.5 oz mozzarella
- 1 oz grated parmesan
- 1 sheet puff pastry (rectangular)
- 1 tbsp extra virgin olive oil
- 1 egg
- to taste salt
Steps
The eggplant parmigiana savory pastries are super easy and quick to prepare. First, clean the eggplants, cut them into small pieces, and place them on a baking tray. Season with oil and salt and bake in a preheated oven at 390°F for 20 minutes, stirring halfway through (or air fryer at 355°F for 15 minutes).
Roll out the puff pastry and cut it into 3 parts vertically. Fill the edge of each strip (still vertically) with eggplants, tomato sauce, grated parmesan, and mozzarella grated with a wide-hole grater.
Close each strip by rolling it onto itself. Cut the rolls obtained into pieces of 1-1.5 inches and brush them with the beaten egg.
Place the eggplant parmigiana savory pastries on a non-stick baking tray (or lined with parchment paper) and bake in a preheated oven at 390°F for 20-25 minutes.
Notes:
The eggplant parmigiana savory pastries can be stored at room temperature for a few hours or in the fridge for a couple of days. If you prefer, you can fry the eggplants. I left them with the skin on, but you can remove it if you prefer.
More savory pastry recipes HERE
More eggplant recipes HERE
