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 margarita 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. I ended up with too many eggplant circles and not enough puff pastry, so I made a few stacks of eggplant-tomato-cheese without the puff pastry, and those were really good too.
Eggplant Margherita Puff Pastry Tarts
Makes 8 tarts. Total time: 40 minutes.
- 2 sheets puff pastry, thawed
- 2 small eggplant (or 1 medium/large eggplant)
- 2 large tomatoes
- 16 oz fresh mozzarella
- 3/4 cup Italian breadcrumbs (or plain will work too)
- 2 eggs, beaten
- 1 large handful basil leaves
- Salt & pepper to taste
- Canola oil for frying
- Non stick spray