This Eggplant Parmigiana Tart Tatin with Cane Honey is one of my favorite ways to celebrate spring, I love its flavor and how they combine its ingredients

I borrowed the idea from my friend Vero from @oh.mamiblue, one of my closest friends in the Instagram sphere and whom I adore with all my soul. She, in addition to many other things, is a professional cook and has a gift for really making things delicious.

So today's recipe is inspired by a tatin she made a while back that drove me crazy. I've just added a few extra ingredients to create my own version. I hope you like it as much as you liked it at home.


For the cream cheese frosting

  • 3 tbsp cream cheese
  • 4 sun-dried tomatoes in olive oil
  • 1 tablespoon grated Grana Padano cheese
  • A little fresh chives
  • A little fresh parsley
  • 1 tbsp oil
  • Salt and pepper
  • 1 teaspoon tomato and mozzarella seasoning

For the cake

  • 2 aubergines
  • 1 tablespoon of cane honey
  • 1 puff pastry plate
  • 1 egg
  • A handful of walnuts
  • 1 fresh mozzarella
  • a few fresh basil leaves


Preheat the oven to 200ºC.

Cut the aubergines into thin slices. Put a baking paper on a mold and treat. Paint with olive oil and cane honey. Place the eggplant slices covering the entire bottom.

In a bowl, mix the ingredients for lacera, chopping the tomato and herbs as much as we can. Mix everything well. Open the puff pastry leaving the paper underneath, and cover with the cream cheese.

Put the puff pastry on the mold leaving the part with the cheese underneath.

Prick the puff pastry and brush with the beaten egg.

Bake for 15-20 minutes until the puff pastry is well browned.

Remove from the mold and finish with a few pieces of mozzarella, or a little more cane honey, some chopped walnuts and a few fresh basil leaves.

Tips and Tricks

You can substitute pistachios for the walnuts

You can add two tablespoons of Grana Padano cheese and it will be great

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