Hey everyone, I hope you are having an amazing day. Today I’m gonna show you a way to make a special dish, Eggplant Pasta Parmigiana Lasagna Puffs. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.
Eggplant Pasta Parmigiana Lasagna Puffs Recipe. Eggplant Pasta Parmigiana Lasagna Puffs My kitchen experiment which turned out super delicious. A fusilli pasta cooked with eggplant , marinara sauce and Parmesan cheese is stuffed inside lasagna sheets which in turn is stuffed inside homemade puff pastry sheets gets baked gracefully and pops out into delicious flaky lasagna Puffs.
You can cook Eggplant Pasta Parmigiana Lasagna Puffs using 22 ingredients and 14 steps. Here is how you cook it.
Portions of Vegan Eggplant lasagna and Vegetarian Eggplant Lasagna.Gluten Free and Meatless - Other Dietary Restrictions.If you eat dairy cheese, check out the recipe for Vegetarian Eggplant Lasagna.Now it's your turn to learn how to prepare eggplant parm!
Add salt. Mix all together..
Grease your palms with little butter and knead the dough until a smooth texture.
Cover the dough with a cling wrap and refrigerate the dough for 4 hours..
Sprinkle and dust the counter with flour. Start rolling the dough into a thin sheet.
Spread 1/4 cup margarine evenly on the sheet..
Wrap this folded dough again with a cling wrap and refrigerate for 20 minutes..
Spread another 1/4 cup margarine evenly.
Now start folding over the ends to make another 3 layers.
Cling wrap the dough and refrigerate for another 15 minutes..
Every time dust the work counter with flour before rolling the dough.
Finally take the rectangular layered dough out from the refrigerator. Puff Pastry dough
Roll the dough into a rectangular large sheet.
Cut into equal pastry puff sheets. Place a butter paper in between before storing in fridge..
Coming to our lasagna puff, let’s prepare the eggplant pasta parmigiana.
Heat olive oil in a pan. Add the minced garlic and sauté for 1/2 minutes until aromat.
Add the chopped onions and sauté until translucent..
Add the marinara sauce.
Mix the sauce in the oil and cook for 2 minutes.
Add salt and paprika.
Add in the Italian seasonings as preferred..
Toss and mix all together until well combined and pasta looks glossy and sauce coated. The pasta shouldn’t be watery as we gonna use it as a filling.
Add the Parmesan cubes and toss quickly in the heat until cheese melts and the pasta looks cheesy.
Try breaking the fusili but don’t mash completely.
Remove from the heat and cool the mixture..
Now roll the pastry sheets gently once to level the surface and size. Place one full lasagna sheet on top. I didn’t cut my long sheets. Lasagna sheet is longer than the puff sheets. I filled one side and used the rest to wrap and seal.
Sprinkle cheddar cheese at the center of the sheet that is on the pastry sheet.
Now place the eggplant pasta parmigiana filling on the cheese layer..
Now bring one side of the puff sheet to another and seal the puff sheet gently.
Similarly repeat steps for other puffs.
Grease a butter sheet with butter.
Place the puff on the greased butter sheet..
Brush puffs with melted butter.
Bake in a preheated cooker / oven until golden and slight Brown.
I baked in a idly cooker. Preheating time 20 minutes in medium and baking time 30 minutes in medium.
Eggplant Pasta Parmigiana Lasagna puffs are ready.
Serve hot.
Enjoy !.
These puff pastry sheets could be frozen which stays good for three months. Just thaw them slightly / bring to room temperature completely before use. Adjust salt as pasta and lasagna needs salt while boiling in the first place..
Dollop half of ricotta cheese evenly on eggplant in dish; top with half of mozzarella.Repeat layers with remaining noodles, one-third sauce mixture, remaining eggplant, and remaining ricotta.However, I preferred the Vegan Eggplant Lasagna, as the true flavor of the eggplants and tomato sauce seemed to prevail.
And don't forget to browse the photo gallery above; you'll find some advice to make it even better!Lightly oil two large rimmed baking sheets.Beat the egg and egg whites together in a shallow bowl.Place the bread crumbs and flour in separate shallow bowls.The preparation of the eggplant makes all the difference.