Ingredients

The following ingredients have 8 Servings
  • 1 puff pastry rectangular roll (thawed)
  • 15-20 slices grilled eggplant
  • 1-2 tablespoons olive oil
  • ¼ teaspoon salt
  • 1 tablespoon Italian parsley (minced)
  • 6-8 slices Prosciutto di Parma
  • 1-2 cups cheese shredded (firm mozzarella, gruyere, fontina, edam)
  • 1-2 tablespoons milk

Instruction

  • Pre-heat oven to 375F (190C). Line a cookie sheet with parchment paper.
  • Clean and peel the eggplant (1-2 medium should do) and thinly slice. Using either a pan grill or bbq grill the slices of eggplant on both sides. Place in a large bowl and toss with olive oil, salt and parsley. Set aside.
  • Roll puff pastry a couple of time with a rolling pin. Place half the eggplant overlapping down the middle of the dough, top with half the slices of prosciutto and sprinkle with half the cheese, repeat the layer.
  • Make slits on the sides of the dough until you reach the filling. Criss cross cut slits over the mixture. Place on prepared cookie sheet. Brush with 1-2 tablespoons of milk and bake for approximately 25-30 minutes or until golden. Slice and serve. Enjoy!