Parma Eggplant Empanada

Ingredients:

Breaded eggplant

• 1 eggplant
• 1 cup flour
• 4 large eggs, beaten
• 1 cup breadcrumbs
• Vegetable oil for frying

Tomato concasse

• One can (800g) of canned whole peeled tomatoes, drain and chop the tomatoes
• 2 tbsp. l. olive oil
• 1 onion, diced
• 1 tbsp. l. dried oregano
• A pinch of red pepper flakes, optional
• 3 cloves garlic, crushed
• 4 basil leaves, chopped

Empanadas

• 2 packages (0.5 kg or more) puff pastry, defrosted
• 250g low-moisture mozzarella, sliced ​​0.5cm thick and then into 1.5x7.5cm rectangles.
• 1 large egg
• Dried oregano for sprinkling
• 0.5 tbsp. grated parmesan

Preparation:

1. EggplantCut the eggplant in half lengthwise, then slice each half into 0.5 cm thick semi-circles. Place them on a baking sheet lined with paper towels and sprinkle with salt. Let them sit for 10 minutes to allow the salt to draw out excess moisture.
2. Place three plates on the table. Pour flour into one, beaten eggs into another, and breadcrumbs into the third. Dry the eggplants with paper towels. Dredge each slice in flour, then dip in egg and then in breadcrumbsLet the eggplant sit in the breading for about 1 minute; this will allow the ingredients to adhere better and create a crispier crust.
3. Place a large nonstick frying pan over medium heat and add enough vegetable oil for shallow frying. Fry the eggplants, a few at a time, until golden brown, about 3 minutes per side. Remove from the oil and drain on paper towels. Season immediately with salt and pepper and let cool completely.
4. Tomato concasseHeat the olive oil in a saucepan over medium heat. Add the onion, oregano, and red pepper flakes, if using. Cook for about 3 minutes, until translucent. Add the garlic and cook for another minute. Then add the tomatoes, reduce the heat, and simmer for 10 minutes, until a thick, chunky sauce forms. Cool completely.
5. Preheat oven to 190°C. Roll each sheet of dough into a 30 x 30 cm square and cut out circles with a diameter of 15 cm.
6. EmpanadasPlace 1 slice of eggplant, 1 tablespoon of concassé, and a slice of mozzarella in the center of the dough circle. Fold the dough in half and press the edges to seal.
   
   Beat an egg with a little water and brush the pies with it. Sprinkle with a little Parmesan and dried oregano. Bake for 15 minutes until golden brown.
   
   Blend the remaining concasse and serve as a dip for empanadas.