Parmigiana Puff Pastry Roll
17/11/2023The parmigiana puff pastry roll is a rich and tasty dish that draws inspiration from the classic eggplant parmigiana but with a different presentation that will surely amaze your guests. Here’s how to prepare it.
Ingredients
- 1 rectangular puff pastry roll
- 2-3 medium eggplants
- 200 g of mozzarella (or fiordilatte)
- 100 g of grated Parmesan cheese
- 400 g of tomato puree
- 1 clove of garlic
- Fresh basil to taste
- Extra virgin olive oil
- Salt and pepper to taste
- Oil for frying
Preparation
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Start by washing the eggplants, cut them into slices about half a cm thick and fry them in hot oil until golden. Then, place them on paper towels to remove excess oil and set aside.
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Prepare the tomato sauce by sautéing the garlic in a drizzle of extra virgin olive oil, then add the tomato puree, salt, and pepper, and let it cook for about 20 minutes. Once cooked, add torn fresh basil.
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Now take the puff pastry roll and roll it out on a work surface. Spread the tomato sauce on it, leaving a 1 cm border clear.
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Distribute the slices of fried eggplants over the tomato sauce, then sprinkle with plenty of Parmesan and add the mozzarella cut into slices or cubes.
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Gently roll the puff pastry on itself starting from the long side, being careful not to let the filling come out.
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Seal the edges well and place the roll on a baking sheet lined with parchment paper with the seam facing down.
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Make light cuts on the surface of the roll and dust with a little Parmesan.
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Bake in a preheated oven at 180 °C for about 25-30 minutes or until the pastry turns golden.
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Allow to cool slightly before slicing the parmigiana puff pastry roll and serving.
Curiosity
The term “parmigiana” does not derive from Parmesan cheese but is probably due to an arrangement of the eggplant slices that resembles the louvers of shutters (in Neapolitan dialect “palmigiana”). Eggplant parmigiana is a dish that can be found in many variations across different regions of Italy, each with its special touch.