Last updated on September 5th, 2018.
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.
This post contains affiliate links.
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.