Hello fabulous food lovers!

Who loves eggplant? I’m not talking about the emoji you dirty bird! I’m talking about the delicious dish eggplant parmesan. I think it’s time we jazzed it up and made it fancy, don’t you think? I was messing around with ideas and gave the traditional dish the royal treatment and came up with this recipe. I have to say, it’s spectacular!

Watch my Princess cooking video here: 


1 medium size eggplant

1 package of Puff Pastry sheets, thawed 30 minutes till bendable but cold

One 15-ounce container of ricotta

One 14.5 ounce can crushed tomatoes

One package basil

3-5 cloves garlic, crushed and chopped

One 8 oz package mozzarella cheese

One 8 oz package aged parmesan cheese

egg for egg wash


Oven 400

Slice eggpant in quarters and brush with olive oil. Bake on baking sheet for 10 minutes, just to soften. Set aside too cool.

Oven 375

Lay one sheet of puff pastry on a baking sheet, putting either Pam spray or Silpat under so it doesn’t stick. Spread tomato sauce in one even layer leaving a 1 inch border all around.

Put one layer of eggplant. Spread one layer of ricotta with a spatula. Salt and pepper all over. Put one layer of basil. Sprinkle garlic all over. Put one layer of both cheeses. Put more tomato sauce and salt and pepper. 

Roll out the second sheet of puff pastry so it is wider on all sides than the base sheet. Brush egg wash on all edges of the bottom layer of puff pastry. Place second sheet over and press edges. Crimp with a fork. Brush egg wash on entire surface. Cut 3 long slits on top. 

Bake in oven for 30 minutes. Slice and serve!

Princesses cook EVERYTHING better!