Eggplant Savory Pie

Eggplant savory pie is a very tasty dish that can be served as an appetizer or as a main course. It is a specialty that features eggplants as the main ingredient; however, I can suggest a version with an Italian twist.

Ingredients

• 2 large eggplants
• 1 roll of puff pastry
• 250 g of ricotta cheese
• 100 g of sweet provolone (or other melting cheese)
• 2 eggs
• 50 g of grated Parmesan cheese
• Salt and pepper
• Extra virgin olive oil
• Fresh basil (optional)
• Cherry tomatoes (optional)

Preparation

1. Start by washing the eggplants, slice them thinly lengthwise, and arrange them on a baking tray lined with parchment paper. Season them lightly with salt and let them rest for about 30 minutes, so they lose their excess water.
2. Preheat the oven to 180 °C.
3. With a clean cloth, press down on the eggplant slices to dry them, then brush them with a bit of extra virgin olive oil and bake until they become soft and slightly golden.
4. Meanwhile, in a bowl, mix the ricotta with the eggs, Parmesan cheese, cubed melting cheese, salt, pepper, and, if you like, some torn basil leaves.
5. Roll out the puff pastry in a previously buttered and floured cake pan, piercing the bottom with a fork to prevent it from puffing up during baking.
6. Alternate layers of eggplant and the ricotta mixture until all ingredients are used, ending with a layer of eggplants.
7. If desired, you can decorate the top with halved cherry tomatoes.
8. Bake the savory pie in the preheated oven at 180 °C for about 30-40 minutes, until the surface is golden and the puff pastry is well cooked.
9. Let the eggplant savory pie cool for a few minutes before serving.

Curiosity

Eggplants are widely used in Mediterranean cuisine, and a famous dish that is based on this ingredient is the “Parmigiana.” But even in a savory pie, they can give a unique and unmistakable flavor. Moreover, the savory pie is amenable to numerous variants: you can add zucchini, bell peppers, or other vegetables to your liking.