SAVOURY PIE WITH EGGPLANT PARMIGIANA
Savory pies are known for being a very often recycled dish, a smart and tasty way to use up leftover foods that shouldn't be wasted.
It is the same for the savory pie with eggplant to the parmigiana, an ideal recipe for using up leftovers of the classic Italian dish, aubergine parmigiana.
ALSO READ: Eggplant sandwich, a simple recipe to make in the oven with scamorza cheese and turmeric.
There are two ways to make it. The first is to use leftover eggplant parmigiana to give it a new look and make it different from the usual. You proceed by cutting the parmigiana into small pieces and placing it in the puff pastryIt is enriched with mozzarella and grated pecorino and then left to cook in the oven for 30/35 minutes at 220 degrees.
The second way is the one described in today's recipe and that is to recycle leftover grilled or fried aubergine slices by using them to make a puff pastry casket that contains a real delicacyYou can use smoked provola silana, but if you have any leftover soft cheese, don't waste it: cut it into slices and use it instead of provola. The same goes for pecorino: if you have pieces of cheese that have become too hard, grate them or put them in a blender and use them as grated cheese.
TO LEARN MORE: Eggplant recipes: all the tastiest dishes to bring to the table.
SAVOURY PARMIGIANA PIE RECIPE
The savory pie with eggplant parmigiana is to be considered a unique dish to be enjoyed warm or cold, to be accompanied with a mixed green salad dressed with citronette sauce: finish the meal with a fresh mServe this delicious savory pie with a good glass of chilled rosé wine, such as Chiaretto del Garda.
Ingredients
(For 4 people)
- 1 package of puff pastry (here's the recipe to make it at home)
- 200g of grilled or fried aubergine slices
- 6 tablespoons of tomato pulp
- 200g smoked provola silana
- 5 tablespoon of grated pecorino
- Oregano to taste
- Red salt to taste
- 2 tablespoons of extra virgin olive oil
Preparation
- Prepare the sauce by placing the tomato pulp in a bowl. Season with red salt and extra virgin olive oil. Add the remaining tomato puree. Origan to taste and mix.
- Line a round baking pan with the unrolled puff pastry and its parchment paper, leaving the edges of the pastry hanging out so you can fold it over later. Arrange a first layer of grilled eggplant slices on the bottom.
- Sprinkle them with a couple of spoonfuls of sauce seasoned.
- Sprinkle with 2 tablespoons of grated pecorino.
- Make a second layer with slices of smoked provola silana.
- Spread a couple of spoonfuls of sauce on top.
- Finally, make a third layer with the remaining aubergine slices.
- Pour the remaining sauce over it and spread it out well.
- Sprinkle with the remaining pecorino.
- Finally, fold the excess puff pastry flaps inwards, overlapping them one on top of the other.
- Bake in a preheated oven at 200°C (400°F) for 40-45 minutes, until the cake is golden and puffed up. Remove from the oven.
- Let it rest for 5 minutes and then transfer the eggplant parmigiana pie to a serving platter. Serve and enjoy!
TO KNOW MORE: Baked pasta with eggplant, a tasty recipe that allows you to use up leftovers.
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