• Marnie

Puff Pastry Eggplant Parmesan Rolls


My cheesy pizza rolls were such a hit that I wanted to try the same concept with another one of my fav meals - eggplant parmesan. The recipe and technique is similar, but I used puff pastry instead of pizza dough and made them in my muffin tin. I used the same meaty marinara sauce, because it's amazing. What's great about these is the eggplant isn't breaded or fried like traditional eggplant Parmesan. So it's fairly healthy and full of veggie, cheesy goodness!


Here's how to make them:


Ingredients

  • 1 package frozen puff pastry (2 sheets) or you can make my homemade puff pastry

  • 1 medium eggplant

  • 1 cup marinara sauce (I recommend my sauce but store-bought will work)

  • 1 cup shredded mozzarella cheese, plus more for topping later

  • 1/2 cup grated Asiago cheese

  • 1/4 cup grated Parmesan cheese

  • Italian seasoning (or dried basil)

  • 1 egg


Instructions


Do 30-45 minutes Ahead:

  • Thaw the puff pastry if using frozen (at room temperature)

  • Slice and "sweat" (drain excess water) your eggplant before using it. I use a mandoline to evenly slice the eggplant. Here's how to do this:

  1. Preheat your oven to 400° F.

  2. Use a rolling pin to roll out the puff pastry sheets (one at a time) to approximately a 14"x10" rectangle (I like to use a silicone baking mat that has measurements - makes it easy!)

  3. Add 1/2 cup of the marinara sauce onto the pastry dough within 1/2" of the edges.

  4. Add 1/2 cup mozzarella cheese and half of the eggplant.

  5. Add 1/4 cup grated Asiago.

  6. Sprinkle with italian seasoning (or basil if you don't have italian seasoning).

  7. Roll it up jelly-roll style on the long side and pinch to seal the ends.

  8. Beat the egg and lightly brush all over the puff pastry roll. Be careful not to use too much.

  9. Using a sharp knife, cut it into 6 even pieces

  10. Carefully place the rolls into a lightly greased muffin tin (I used a 12-cup tin and used olive oil spray).

  11. Repeat the process with the second sheet of puff pastry and ingredients.

  12. Bake for 15 minutes.

  13. Sprinkle some mozzarella on top of each puff and bake for 5-7 more minutes.

  14. Remove from oven and let cool for 5 minutes.

  15. Run a butter knife around the edge of the muffin cup and carefully remove the puffs.

  16. Add grated parmesan cheese, serve with extra sauce and enjoy!

Did you make these? Share pics in the comments!

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