Eggplant Savory Pie with Puff Pastry (Without Eggs)

Method

1. Trim the eggplants and slice them using a mandoline set to 4 mm thickness (or use a knife).
2. Coarsely chop the sun-dried tomatoes.
3. Slice the scamorza cheese into thin slices, about the same thickness as the eggplants.
4. Brush a baking pan with extra virgin olive oil to avoid using parchment paper.
5. Line the pan with the puff pastry, pressing it into the edges.
6. Arrange a layer of eggplant slices at the bottom, then season with salt and pepper.
7. Sprinkle half of the chopped sun-dried tomatoes over the eggplants.
8. Add half of the grated Parmesan cheese.
9. Add half of the scamorza slices.
10. Repeat with another layer of eggplants, seasoning, remaining sun-dried tomatoes, Parmesan, and scamorza.
11. Fold the edges of the puff pastry inward to enclose the filling.
12. Bake in a static oven at 180°C (350°F) for about 40 minutes.