• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook βœ‰οΈ
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook βœ‰οΈ

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home Β» Recipe Type Β» Tarts & Pies Β» Eggplant Cheese Strudel

Eggplant Cheese Strudel

By: Rosemary Published: August 11, 2021 Updated on: September 13, 2021

Share

Share
Pin
Email
Jump to Recipe

A savory cheese strudel with grilled eggplant is a delicious baked treat for lunch or dinner. Enjoy it warm from the oven, at room temperature, or even cold from the refrigerator. If you’ve never tried a savory strudel, I think you will enjoy it. It’s like a favourite sandwich but instead of bread, you get the fillings wrapped up in flaky, buttery pastry.

Eggplant strudel on a blue board.

I love to make strudels because they are perfect any time of day – just change the fillings. For breakfast, I might make a sweet strudel with fruit and for our main meal, I change that filling to something savory like this eggplant cheese strudel.

It’s a wonderful way to use up eggplant which seems to come from every direction during the summer. I like grilled eggplant because it’s easy to do ahead of time and then I keep it in the refrigerator and use it in recipes like this savory cheese strudel.

Table of Contents

  • Easy Savory Cheese Strudel
  • Ingredients
  • Recipe Steps
      • Never Miss a Recipe!
  • FAQ
  • More Eggplant Recipes
  • Eggplant Cheese Strudel Recipe
    • Ingredients US CustomaryMetric 1x2x3x
    • Instructions 
    • Notes
    • Nutrition

Easy Savory Cheese Strudel

If you’ve never had a strudel, this is a great recipe to try. Many are sweet, but I enjoy savory ones because they are like fancy sandwiches made with puff pastry. Speaking of which, you can use store bought puff pastry sheets for this recipe or make your own homemade pastry. It’s not as hard as you think – you can make it in about 10 minutes.

Once you know how to make a strudel the possibilities are endless with filling options. This eggplant and cheese version is delicious, but feel free to experiment with other fillings you like or try my mushroom , Caprese , or a sweet one like my strawberry cream cheese strudel.

For this eggplant puff pastry recipe, you don’t need many ingredients and just a few minutes to assemble it. Then it goes into the oven until it’s flaky, buttery, and hot inside with the melted cheese. It’s ready in about 30 minutes – perfect for lunch or dinner.

Ingredients

  • Thawed puff pastry sheet
  • Slice grilled eggplant
  • Sliced Prosciutto di Parma
  • Milk
  • Olive Oil
  • Salt
  • Italian parsley

Recipe Steps

Grill the eggplant slices then toss with the olive oil, salt and chopped parsley. Take your thawed puff pastry sheet and roll it with a rolling pin a few times. Place half of the grilled eggplant slices down the middle of the sheet. Overlap them so there are no spaces in between them.

Grilled eggplant in a blue bowl and lined on the puff pastry.

Top the eggplant with half of the sliced prosciutto and then sprinkle half of the cheese over the top. Repeat with another layer of eggplant, prosciutto, and cheese.

The eggplant topped with prosciutto & cheese.

Slice the edges of the puff pastry into strips, stopping when you get to the filling. Pull the strips over the filling in a crisscross pattern.

topped with more cheese and the pastry braided ready for baking.

Place the strudel on a cookie sheet lined with parchment paper. Brush the top with the milk and bake it for about 30 minutes at 375Β°F (190Β°F).

Eggplant strudel on a blue board.
Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    FAQ

    Do you cook the eggplant first?

    Yes, you will need to grill the eggplant before adding it to the strudel. Thinly slice it and then grill the slices on an outdoor grill or in a grill pan on the stove. Once cooked, you can refrigerate the slices until you are ready to use them.

    Can you freeze a cheese strudel?

    Yes, it freezes great. Assemble the strudel as instructed and then wrap it tightly in plastic wrap and place it on a baking sheet. Freeze it on the sheet and then store it in a freezer container for up to three weeks. You can bake it frozen, but you will need to add some time to the baking time.

    How long do leftovers keep?

    The leftovers will keep for two to three days in the refrigerator. Keep them wrapped or in an airtight container.

    A savory strudel is always delicious especially when it’s stuffed with eggplant and cheese. It’s easy to do and perfect any time of day. I hope you enjoy it – Buon Appetito!

    More Eggplant Recipes

    • Eggplant Meatballs
    • Eggplant Pie
    • Easy Eggplant Parmesan Stacks
    Strudel sliced on a blue board.
    Strudel sliced on a blue board.

    Eggplant Cheese Strudel Recipe

    Rosemary Molloy
    A savory cheese strudel with eggplant and prosciutto wrapped in flaky puff pastry is delicious for lunch or dinner. Serve it warm or cold for an easy meal.
    5 from 2 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Appetizer, Main Dish
    Cuisine Italian
    Servings 8 servings
    Calories 272 kcal

    Ingredients
     
     

    • 1 puff pastry rectangular roll (thawed)
    • 15-20 slices grilled eggplant
    • 1-2 tablespoons olive oil
    • ΒΌ teaspoon salt
    • 1 tablespoon Italian parsley (minced)
    • 6-8 slices Prosciutto di Parma
    • 1-2 cups cheese shredded (firm mozzarella, gruyere, fontina, edam)
    • 1-2 tablespoons milk

    Instructions
     

    • Pre-heat oven to 375F (190C). Line a cookie sheet with parchment paper.
    • Clean and peel the eggplant (1-2 medium should do) and thinly slice. Using either a pan grill or bbq grill the slices of eggplant on both sides. Place in a large bowl and toss with olive oil, salt and parsley. Set aside.
    • Roll puff pastry a couple of time with a rolling pin. Place half the eggplant overlapping down the middle of the dough, top with half the slices of prosciutto and sprinkle with half the cheese, repeat the layer.
    • Make slits on the sides of the dough until you reach the filling. Criss cross cut slits over the mixture. Place on prepared cookie sheet. Brush with 1-2 tablespoons of milk and bake for approximately 25-30 minutes or until golden. Slice and serve. Enjoy!

    Notes

    Cover the leftover strudel loosely with plastic wrap or foil. It will keep in the refrigerator for 2-3 days. It can be re-heated in a low oven before serving.
    The strudel can also be frozen before baking. Wrap it in plastic wrap and place on a cookie sheet, place it in the freezer for a few hours or until firm and frozen. Then place the wrapped strudel in an airtight freezer safe container or bag and place again in the freezer. It will keep for up to 2-3 weeks. Bake it straight from the freezer, although it will need a bit more time baking.
    If your eggplant is bitter or not very tender, then slice and toss with 1/2 teaspoon of salt, let sit for 30 minutes then drain but do not rinse. Then toss with olive oil and parsley (leave out the salt).Β 

    Nutrition

    Calories: 272kcalCarbohydrates: 19gProtein: 7gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 19mgSodium: 206mgPotassium: 227mgFiber: 3gSugar: 3gVitamin A: 165IUVitamin C: 2mgCalcium: 114mgIron: 1mg
    Keyword eggplant cheese strudel, eggplant strudel, savory strudel, strudel with cheese
    Tried this recipe?Let us know how it was!

    Subscribe Today

    Never Miss a Recipe!

    Subscribe today and receive my free e-book of recipes!

      We won't send you spam. Unsubscribe at any time.


      Lunch, Main Dish, Tarts & Pies

      Related

      Comments

        Leave a Reply Cancel reply

        Your email address will not be published. Required fields are marked *

        Recipe Rating




        This site uses Akismet to reduce spam. Learn how your comment data is processed.

      1. Stefania says

        August 30, 2021 at 5:53 pm

        5 stars
        Loved this recipe. Easy and always looks fabulous. I substituted crumbled italian sausage instead for prosciutto and it wa a huge hit. Very flavorful.

        Reply
        • Rosemary says

          August 31, 2021 at 6:30 pm

          Hi Stefania, thanks so much, so glad it was enjoyed. Have a great week.

          Reply
      2. Jann says

        August 27, 2021 at 10:37 pm

        Just made this today for lunch. It is so good (my husband said it was addictive!). Will definitely make it again and now I also want to try your mushroom strudel also. Thanks for the great recipe!

        Reply
        • Rosemary says

          August 28, 2021 at 5:57 pm

          Hi Jann, thanks so much, so glad it was enjoyed, and let me know how the strudel is. Have a great weekend.

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

      Most Popular

      pizza dough 3 rounds on parchment paper

      Best Pizza Dough

      puff pastry cut in half stacked.

      Quick & Easy Homemade Puff Pastry

      Homemade Potato Gnocchi

      Pieces of fudge on parchment paper.

      Old Fashioned Chocolate Fudge

      Sauce and pasta in a bowl with some on a fork.

      Authentic Bolognese Sauce

      5 stacked lemon cookies.

      Italian Lemon Cookies

      Filter By Date

      Readers Favorite Trending Recipes

      Ricotta cake on a glass cake stand.

      Italian Lemon Ricotta Cake

      pizza dough 3 rounds on parchment paper

      Best Pizza Dough

      puff pastry cut in half stacked.

      Quick & Easy Homemade Puff Pastry

      Homemade Potato Gnocchi

      Ingredients.

      • Beef
      • Chicken
      • Chocolate
      • Eggs
      • Fish & Seafood
      • Pasta
      • Pork

      Course.

      • Appetizers & Snacks
      • Breakfast / Brunch
      • Drinks
      • Lunch
      • Main Dish

      Browse.

      • About Me – Rosemary Molloy
      • Contact
      • Disclosure/Privacy
      • Recipe Index
      Copyright Β©2023, An Italian in my Kitchen. All Rights Reserved.
      Design by Pixel Me Designs