Popular Topics

Eggplant Parmesan Tartlets

Eggplant Parmesan Tartlets

0 0

Here's an elegant twist on an eggplant parmesan sandwich...individual puff pastry tarts, topped with eggplant, sauce and melted cheese.  Comforting, homey and sophisticated!

serves 9 people

Ingredients

cost per recipe: $7.20

The price is determined by the national average.

  • 1

    tablespoon olive oil

  • 1

    medium eggplant, diced (about 3 1/2 cups)

  • 1

    cup Prego® Traditional Italian Sauce

  • 1/3

    cup grated Parmesan cheese

  • 2

    tablespoons all-purpose flour

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

  • 1/4

    cup shredded mozzarella cheese

  • 2

    tablespoons shredded fresh basil leaves

view nutrition info

How to Make It

Heat the oven to 400°F.
Heat the oil in a 10-inch skillet over medium-high heat.  Add the eggplant and cook for 5 minutes or until tender, stirring occasionally.  Stir in the sauce and cook until the mixture is hot and bubbling.  Remove the skillet from the heat and stir in the Parmesan cheese.
Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into an 11-inch square.  Cut the pastry into 9 (3 1/2-inch) squares.  Press the pastry squares into 9 muffin-pan cups.  Spoon about 1/4 cup eggplant mixture into each tartlet shell.
Bake for 20 minutes or until the pastries are golden brown.  Remove the pan from the oven.  Sprinkle about 1 teaspoon mozzarella cheese and about 1/2 teaspoon basil on each pastry. 
Step 1

Heat the oven to 400°F.

Step 2

Heat the oil in a 10-inch skillet over medium-high heat.  Add the eggplant and cook for 5 minutes or until tender, stirring occasionally.  Stir in the sauce and cook until the mixture is hot and bubbling.  Remove the skillet from the heat and stir in the Parmesan cheese.

Step 3

Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into an 11-inch square.  Cut the pastry into 9 (3 1/2-inch) squares.  Press the pastry squares into 9 muffin-pan cups.  Spoon about 1/4 cup eggplant mixture into each tartlet shell.

Step 4

Bake for 20 minutes or until the pastries are golden brown.  Remove the pan from the oven.  Sprinkle about 1 teaspoon mozzarella cheese and about 1/2 teaspoon basil on each pastry. 

Assign to a collection

New Collection

remove from favorites

Are you sure you want to remove this recipe from your favorites?

remove

New Collection

back
Made With
Prego® Traditional Italian Sauce

Prego® Traditional Italian Sauce

Buy Now
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

Buy Now

Ratings & Reviews

(0)

There aren't any reviews yet.

Your Rating:

Guidelines

Guidelines

  • keep your review focused on the recipe
  • avoid writing about customer service; contact us instead if you have issues requiring immediate attention
  • refrain from mentioning competitors or the specific price you paid for the product
  • do not include any personally identifiable information, such as full names


By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews →

Recently Viewed