Even kids will love eggplant with this delicious recipe! An easy and economical dish

Learn how to make a delicious eggplant and cheese puff pastry pie.

This irresistible flaky pastry combines the tenderness of roasted eggplant, the creaminess of cheese and a delicate egg mixture, all wrapped in a golden, crispy filo pastry.

Versatile and tasty, it can be served as a main dish or as a side dish.

With its balanced texture and irresistible aroma, this recipe promises to win over everyone’s taste buds. Try it and be amazed with every bite!

Ingredients

• • 2 eggplants
  • 4 eggs
  • 1 cup of milk
  • 1 clove of garlic, chopped or grated
  • 4 tablespoons freshly grated parmesan cheese
  • 10 sheets of filo pastry (if you can’t find any, you can use puff pastry)
  • 1 piece of scamorza cheese or another cheese of your choice

• Chopped parsley to taste
• Salt and black pepper to taste
• Olive oil for greasing

Note: Filo pastry, of Greek origin, is very thin and almost transparent. Made with flour, water, salt and a little fat, it can include vinegar. Delicate and difficult to prepare, it is more practical when purchased ready-made in large supermarkets.

Preparation method:

Wash the eggplants well and cut off the top end (the stem). Then, slice them horizontally and divide each slice in half, also horizontally.

Arrange the slices on a flat surface, sprinkle with salt and let sit for 15 minutes to remove excess water. Then, dry well with paper towels.

Place the slices on a baking sheet, preferably lined with parchment paper. Season with pepper and drizzle with olive oil. Bake in a preheated oven at 200°C for 20 minutes.

Meanwhile, in a bowl, beat the eggs with the milk until smooth. Add the grated Parmesan cheese, chopped garlic, parsley and a pinch of salt. Mix well and set aside.

Cut the scamorza cheese into slices and set aside.

Grease a glass or porcelain baking dish (suitable for the oven) with olive oil.

Fold the filo pastry sheets one by one into an accordion shape. Fold the first one in half and place it in the center of the baking dish. Distribute the rest around the edges, forming a circle.

Between the folds of the dough, alternate the eggplant slices and the slices of scamorza cheese. Finally, pour the egg and cheese mixture over the ingredients.

Bake in a preheated oven at 180°C for 30 minutes, or until the dough is golden and crispy and the filling is firm.

Remove from the oven and let cool slightly before cutting. Serve warm and enjoy!

Serving suggestions:

• • Pair with a crisp green salad or roasted vegetables.

• Serve with a dollop of Greek yogurt or tzatziki sauce.