The SAVORY EGGPLANT PARMIGIANA PIE is a delicious dish, simple to prepare and impressive to serve, suitable as an appetizer or a main course for a good summer lunch. Since it can be offered warm or at room temperature, it is also ideal for a buffet or to place in a picnic basket, whether in the mountains or at the sea — wherever you want to celebrate.
This pie, lighter than the traditional parmigiana but no less indulgent, is perfect to be served in slices, without the need for plates and without the risk of annoying stains for slightly careless food lovers. The traditional goodness, I assure you, is all there: the eggplants give their particular sweetness, the cheese adds creaminess and flavor, and the tomato gives that touch of acidity that makes the dish perfect. Don’t forget the basil, perhaps added fresh before serving.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 roll puff pastry (round)
- 1 eggplant
- 1 2/3 cups cherry tomatoes
- 4 oz mozzarella
- 4 leaves basil
- 2 tbsp breadcrumbs
- 2 oz Parmesan
- to taste extra virgin olive oil
- to taste salt
FOR THE EGGPLANT PARMIGIANA SAVORY PIE YOU WILL NEED
- 1 Grill pan
- 1 Pan
- 1 Baking dish
PREPARATION OF THE EGGPLANT PARMIGIANA SAVORY PIE
Wash the eggplant, trim it and slice it into slices about 3/8 inch (1 cm) thick. Heat a cast-iron grill pan, sprinkle it with salt and grill the eggplant slices.
As they are ready, transfer them to a plate and let them cool.
In a skillet with a drizzle of oil, cook the cherry tomatoes cut into large pieces. Season with salt and let them cook for 15 minutes. Turn off the heat, let them cool slightly, add torn basil leaves and stir.
If you prefer, you can replace the cherry tomatoes with tomato purée.
Line a baking dish with the puff pastry, folding the edges inward. Prick the base with a fork and sprinkle it with the breadcrumbs.
Arrange the eggplant slices in a fan pattern and season them with salt and a drizzle of oil. Slice the mozzarella and squeeze it well so it doesn’t release too much water during baking.
Place the mozzarella over the eggplants, sprinkle with the Parmesan and cover everything with the fresh tomato sauce.
Bake the eggplant parmigiana savory pie in a preheated conventional oven at 374°F, on the second rack from the bottom, and let it bake for 35 minutes or until the pastry has turned a golden color.
Remove it from the oven, let it cool slightly and serve.
