Learn to make Strudel alla Parmigiana, a tasty Italian twist on eggplant parmigiana.

Strudel alla Parmigiana

Strudel alla Parmigiana is a delightful twist on the classic eggplant parmigiana, featuring a crispy golden puff pastry shell filled with rich, gooey layers of eggplant, tomato, mozzarella, and grated cheese, all enhanced with fragrant basil. This Italian recipe is perfect as a main dish, appetizer, or for a buffet.

Secrets to Perfect Strudel alla Parmigiana

To achieve a perfectly shaped and crispy eggplant strudel, ensure you thoroughly drain the mozzarella before use. A layer of grated cheese directly on the pastry protects it from the filling’s moisture. Additionally, chilling the strudel in the freezer or refrigerator before baking ensures an aesthetically pleasing result.

This tasty eggplant savory pie can be served as a main dish, appetizer, or for a buffet. While we added simple puff pastry decorations, feel free to skip them; it’s irresistible either way!

Explore Other Parmigiana Variations

• Eggplant Parmigiana Cutlets
• Parmigiana Savory Pie
• Parmigiana Cuzzetiello
• Eggplant Parmigiana Pizza

Ingredients

• 1 sheet of puff pastry
• 2 medium eggplants
• 200g mozzarella
• 100g grated cheese
• 200ml tomato sauce
• Fresh basil leaves
• Salt and pepper to taste
• Olive oil

Instructions

1. Preheat your oven to 180°C (356°F).
2. Slice the eggplants and grill them with a bit of olive oil.
3. Drain the mozzarella and slice it.
4. Roll out the puff pastry on a baking sheet.
5. Sprinkle grated cheese on the pastry to prevent sogginess.
6. Layer grilled eggplant, mozzarella, tomato sauce, and basil on the pastry.
7. Season with salt and pepper.
8. Roll the pastry into a strudel shape and seal the edges.
9. Chill in the freezer for 10 minutes.
10. Bake for 25-30 minutes until golden brown.

Enjoy your Strudel alla Parmigiana warm or at room temperature!

Total Time: 50 min

Cuisine: Italian