ROTOLO DI PASTA SFOGLIA ALLA PARMIGIANA BUONISSIMO (E LE MELANZANE NON SONO FRITTE), FACILE E VELOCE

pizza dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree is fresher and lower in preservatives.

fresh basil

🥗Healthier: dried basil

💰Cheaper: basil paste

Dried basil is more accessible and has a longer shelf life.

Slice the eggplants and sprinkle with salt, let them sit to release moisture.

Heat olive oil in a pan and sauté the eggplants until tender.

Roll out the puff pastry on a baking sheet.

Spread the sautéed eggplants over the pastry.

Add the tomato sauce, mozzarella, and sprinkle with breadcrumbs and parmesan.

Add fresh basil leaves on top.

Beat the egg and brush it over the edges of the pastry.

Roll the pastry into a log shape and seal the edges.

Bake in the oven at 190°C for 30-35 minutes until golden brown.

Cooking Techniques

Spice Level:

Dietary

Allergens