Wednesday, April 24, 2019

Eggplant Parmigiana Stromboli

How about combining two favorite dishes in one? Love Eggplant parm and stromboli but don't like too much cheese in Stromboli so I made it with my leftover eggplant parm with little cheese and baked it and have it with warm marinara sauce on side and dinner is done. I always make more parm then needed and store it rest for the future use so you don't have to make again and again.

I have used store brought pizza dough but you can find my Pizza dough recipe here.

My Eggplant parm recipe here. One pound dough can serve 4 so if you need more or less you can adjust the quantity.

The only thing you need to do now its heat up the oven.

Ingredients : 

1 lb. pizza dough (ready-made or homemade)
16 slice of Eggplant Parm if you are making it for 4, one will have 4 slices
Few big chunks of fresh garlic
1 cup of Mozzarella cheese
1 cup Ricotta cheese -strained
1 Jar of Roasted Red Pepper Sliced

Method :

Heat up the oven at 400 F.

If you don't have leftover eggplant parm. prepare it and keep it aside.

Take the dough and make it a large rectangular shape.

Layer the roasted red pepper, eggplant, garlic, both cheese at the left-hand side of the dough, leaving about two inches of space of the side.

Some like to put marinara inside but I don't. If you want you can add 2 tbsp of marinara on top of the stuffing.

Grab the extra dough from the left-hand side and begin to fold and roll over the top of the ingredients until it goes overtop.

Begin to fold over the right-hand side of the dough, tucking as you go especially toward the ends of the stromboli.

The final creation looks much like a large stuffed burrito.

To get a nice brown and crisp crust, coat the outside in an egg wash.

Transfer it to a baking dish and put it in the oven and baked at least 20-25 minutes until its nice and golden brown.

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