Ricetta Millefoglie di melanzane

Preheat the oven to 375°F (190°C).

Slice the eggplant and sprinkle with salt; let sit for 30 minutes to draw out moisture.

Rinse the eggplant slices and pat dry with paper towels.

Heat olive oil in a skillet over medium heat; add chopped onion and sauté until translucent, about 5 minutes.

Add minced garlic and sliced mushrooms; cook until mushrooms are browned, about 5-7 minutes.

Stir in thyme, oregano, salt, and black pepper; cook for another 2 minutes.

In a bowl, combine ricotta cheese, grated parmesan cheese, eggs, chopped spinach, nutmeg, and lemon zest; mix well.

Spread the mushroom mixture evenly over the puff pastry in a pie dish.

Layer the eggplant slices over the mushroom mixture.

Pour the ricotta mixture over the eggplant, spreading it evenly.

Fold the edges of the puff pastry over the filling, creating a border.

Bake in the preheated oven for 30-35 minutes, until the pastry is golden brown.

Let the pie cool for 10 minutes before slicing and serving.

Spice Level:

Allergens