Recipe Savory parmesan pie of of 24-07-2020
There savory parmesan pie it is an absolutely delightful cottage. Basically it is a very normal eggplant parmigiana, only it is inside a mold lined with puff pastry, which will give an extra touch of crunchiness and greediness. If you want, you can use a second roll of puff pastry to also close the top side of your savory pie, thus creating a real crusted eggplant parmigiana ;)
How to make parmesan savory pie
First, prepare a sauce by frying garlic and oil and then adding tomato sauce, salt and basil and letting it cook for about ten minutes, then let it cool.
Meanwhile, cut the mozzarella into thin slices and let them drain, so that they lose some of the whey.
At this point, start taking care of the aubergines: wash them, peel them, cut them lengthwise (make them about 1/2 cm thick), then flour them and fry them in hot seed oil, cooking them on both sides until golden brown and then leaving them. dry on kitchen paper.
Once warm, mix the aubergines with the beaten egg with a little salt.
Then begin to assemble your rustic cake: put the pastry in the mold lined with parchment paper and prick the base, then cover with a layer of eggplant.
Add the mozzarella and then the sauce and fresh basil.
Create another complete layer (eggplant, mozzarella, sauce, basil) and then finish with a layer of eggplant, sauce and parmesan.
Bake for about 30-40 minutes in a preheated convection oven at 180 ° C.
The parmesan savory pie is ready: let it cool down at least before serving.