Melted mozzarella, lightly breaded eggplant, and fresh tomatoes baked in a puff pastry tart. An absolutely irresistible appetizer!! Make these Eggplant Margherita Puff Pastry Tarts for your next dinner party or family dinner.
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Is anyone else battling with too much eggplant this time of the year?
We've been getting 2 eggplants a week from our CSA for a few weeks now. I made this awesome appetizer not too long ago, and I wanted to try something new today.
So I made these eggplant margherita puff pastry tarts, and they came out delicious. I mean, there's no way food can be anything other than delicious when there is a flaky crust, breaded eggplant, and melted mozzarella cheese.
I think Aldo mentioned how good this was after every bite. He also couldn't decide if it tasted more like eggplant parm or margherita pizza, hence the name: Eggplant Margherita Puff Pastry Tarts.
So here's the recipe. We *still* had too much eggplant so while I was at it, I made a few stacks of eggplant-tomato-cheese without the puff pastry, and those were really good too.
Eggplant Margherita Puff Pastry Tarts
- 1 lb sheets puff pastry , (2 sheets) thawed
- 2 small eggplant (or 1 medium/large eggplant)
- 3/4 cup Italian breadcrumbs
- 2 eggs , beaten
- salt and pepper , to taste
- 4-8 tablespoons vegetable oil , for frying eggplant
- 2 large tomatoes, such as beefsteak , sliced
- 16 oz fresh mozzarella log , sliced
- 1 handful fresh basil leaves
- Preheat the oven to 400F. Put some parchment paper on a large baking sheet (or 2 medium ones for both puff pastry sheets) and spray with non-stick spray. Thaw the puff pastry and lay it out on the parchment paper.
- Prepare the eggplant: Slice the eggplant into thin 1/4 inch circles. Set up two small bowls near the stove - one with Italian breadcrumbs, and one with beaten eggs. Add a generous pinch of salt and pepper to the beaten eggs.
- Dip the eggplant in egg and then into the breadcrumbs, make sure both sides are evenly coated.
- Heat the vegetable oil in a skillet pan and fry the breaded eggplant slices for about 2 minutes on one side, or until nicely browned. Carefully turn over the eggplant slices, add more oil if needed. Fry on the other side for 2 minutes until nicely browned. Remove the eggplant and place on a paper towel to absorb the extra oil. Repeat until all the eggplant is cooked.
- Did the puff pastry thaw by now? OK, good. Arrange the eggplant on the puff pastry, leaving about a 1/2 inch edge of puff pastry all around. Add the tomato slices on top. Season with salt and pepper to taste, and top with basil leaves.
- Bake at 400F for 10 minutes, then carefully remove the tray from the oven.Add the mozzarella slices on top, and place in the oven for another 5 minutes, or until the cheese has melted and the puff pastry has puffed up and turned golden brown on the sides. Slice each puff pastry into 4 pieces and top with more fresh basil.