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, to taste

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 static oven. Once the aubergines are gratin and the pastry is golden and crispy, 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 WineryValettiLuigi(belonging to the Consortium for the protection of Bardolino). Is’ a red with aromas of violets, dry taste and fresh and slightly bitter aftertaste that contrasts and balances the sweetness of the Eggplant.