First wash the eggplants and trim the ends, then cut them into circular slices. Also cut the smoked cheese into rather thin slices and cut the dried tomatoes into coarse pieces.

Take a rectangular baking tray measuring 30x20 cm and grease it with oil; gently unroll the puff pastry and place it over the tray, piercing it with the prongs of a fork.

Add half of the eggplant slices and form the first layer, overlapping them slightly so as not to leave empty spaces, then add salt and pepper and half of the dried tomatoes distributing everything evenly over the eggplant slices.

Now sprinkle half of the grated Parmesan cheese over the dried tomatoes and finally cover with half the slices of scamorza; repeat the same process to form the other layers. Once the layers are done, fold the edges of the puff pastry inwards and bake in a preheated static oven at 180°C for about 40 minutes or until the surface is golden.