Puff pastry with Parmesan cheese: dinner-saving recipe for a quick parmesan savory cake, where eggplants are not fried but baked. A double base of puff pastry, consistent and crispy, and inside baked eggplants with little extra virgin olive oil. But I assure you that the lack of frying is not felt at all. The recipe of parmesan is that of the traditional family eggplant parmigiana: tomato sauce, boiled eggs and cheese.
The result is a very rich and tasty salty cake, to serve with a fresh salad and hearty homemade bread. As you know, every season has its own parmesan recipe perfect, and from June onwards the eggplant queen is the queen of the table. On my Vimeo channel you can see a very short video tutorial how to make the layers of parmesan in Sicilian style.
I always keep a couple of rolls of puff pastry ready in the fridge because in the kitchen it's really a joker, ready to turn into a thousand recipes. By appetizers for the aperitif up to the most varied savoury cakes. But if you want to try to prepare the puff pastry in the house try my recipe and arm yourself a little’ of patience.
Since we're in season, i recommend you try some of my favorite recipes with eggplants. Is, if you think you don't know enough about this wonderful vegetable, read my article on EGGPLANT: Property, types and how to cook them in 30 must-see recipes. At this point, you just have to try my parmesan pastry (that you will fall in love with) and i just have to wish you a good day!
- 2 discs of puff pastry ready
- 2 Eggplant
- fresh basil, to taste
- Parmigiano Reggiano, to taste
- 500 millilitres of tomato sauce
- extra virgin olive oil, to taste
- Salt, to taste
- 4 eggs
- 200 grams of scamorza or other semi-seasoned cheese
Wash the eggplants, remove the ends and cut into thick slices about half a centimetre. Grease them on both sides with a drizzle of extra virgin olive oil and bake them in the oven at 180 degrees for about 15 minutes. Alternatively, you can grill them on the hot grill until golden brown. Place them in a baking dish and season with salt, oil and Basil.
Put in a pan a little extra virgin olive oil, the tomato sauce, Basil, a pinch of sugar (if you prefer a sweet sauce) and salt and cook covered and over low heat until the sauce is thick and narrow. Adjust the salt if necessary and set aside. Boil the eggs and, Once cold, cut into slices. Cut the cheese into small pieces.
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. Spread a layer of eggplant and basil in the tortiera, the cheese cut into slices and a few slices of boiled egg. Cover with tomato and plenty of Parmigiano Reggiano.
Repeat the process until all the ingredients are (I did three layers) and finish with plenty of grated Parmesan cheese and a drizzle of extra virgin olive oil. Bake for 35 minutes in a static 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!
MATCHING: 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 classic Bardolino from the Valetti Luigi winery (belonging to the Bardolino Protection Consortium). It's a red with the scents of purple, dry taste and fresh and slightly bitter aftertaste that contrasts and balances the sweetness of the Eggplant.