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.
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).