Puff pastry with Parmesan cheese

Puff pastry with Parmesan cheese, that saves a plate dinner, very easy to prepare, also and above all in advance, that will make the delight of all because it is a cross between an eggplant parmigiana and a pie, with a consistent calorie savings due to the fact that the eggplants are grilled and not fried, though overall lack of frying does not feel about nothing. I called this dish, all vegetarian, puff pastry with Parmesan cheese: in a crisp puff pastry base there are layers of grilled Eggplant, Basil, tomato sauce well and plentiful Parmesan cheese. A summer dish great warm and cold. You want to try it?

Ingredients for a cake pan from 22-24 cm in diameter:

  • 2 discs of puff pastry ready (or the same amount home made, If you want to try find here the recipe)
  • 2 Eggplant
  • fresh basil as required
  • Parmesan cheese as required
  • 500 millilitres of tomato sauce
  • 6 Tablespoons extra virgin olive oil
  • salt to taste
  • half a teaspoon of sugar
  • extra virgin olive oil for greasing the Eggplant, just enough

Wash the eggplants, remove the ends and cut into thick slices about half a centimetre. Coat both sides with a little olive oil and grill them on a hot grill until browned. Place them in a baking dish and season with salt, oil and Basil.

Put in a pan the 6 tablespoons oil, the tomato sauce, Basil, sugar and salt and cook covered over low heat until the sauce will be thick and narrow. Adjust the salt if necessary and set aside.

Coat the pan with a sheet of parchment paper. Top the first disc of dough, bucherellarlo and put on the second disk. Prick this too and solder the two borders between their pizzicandoli through your fingers. Place the cake pan in the fridge while the oven reaches 200 degrees temperature.

Bake the dough for 15 minutes, then distribute into the pan a layer of Eggplant and Basil, cover with tomato and Parmesan Reggiano. Repeat this process until all of the Eggplant and tomato (I did three layers) and finish with plenty of parmesan and a drizzle of extra virgin olive oil. Bake for 20-25 minutes in a convection oven. Once the Eggplant will be au gratin and crispy golden pastry, remove from oven and allow to cool for 10 minutes before serving. Bon appétit!

THE PAIRING: In this recipe, where fat sensations are combined with sour cherries of tomato, match it with a light red wine, with a few soft tannins: We chose a Bardolino classico of Winery ValettiLuigi (belonging to the Consortium for the protection of Bardolino). I'm used’ a red with aromas of violets, dry taste and fresh and slightly bitter aftertaste that contrasts and balances the sweetness of the Eggplant.

Take a look also ...

4 comments

Carol October 26, 2014 at 16:12

It’s wonderful that your great posts can be read in
English. Thank you.
I will definitely try this recipe it looks wonderful.
Warmly, Carol from Chicago

Reply
Sicilians creative in the kitchen October 26, 2014 at 16:26

Thanks Carol! And if you have some questions ask me, I will help you! Send me a photo of your creation, I will be glade to share it! I hope to see you soon here again, ADA

Reply
Anna August 29, 2014 at 11:16

ADA, What to say to you, I also feel this, I love the Eggplant.
Congratulations with love Anna

Reply
Sicilians creative in the kitchen August 29, 2014 at 17:21

as always thank you for your trust. appearance news on your proof

Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.