Delicious Aubergine Parmigiana: Your Best Italian Comfort Meal

When it comes to the pantheon of Italian comfort food, few dishes command as much respect and devotion as a perfectly executed parmigiana. This Aubergine Parmigiana (often called Eggplant Parmesan) is a sophisticated evolution of the rustic classic, elevated by the addition of creamy burrata and a decadent Parmesan cream sauce. It is a dish that celebrates the humble eggplant, transforming it through patient frying and slow baking into a melt-in-your-mouth masterpiece that defines Mediterranean luxury.

Thank you for reading this post, don't forget to subscribe!

The beauty of this specific preparation lies in the contrast between the rich, concentrated tomato reduction and the cool, milky heart of the burrata cheese. This dish is designed for those who appreciate the finer details of New York entertaining, where style and substance must go hand in hand to create a truly memorable event. By taking the time to reduce the tomatoes and fry the aubergine in batches, you ensure a depth of flavor that simply cannot be found in quicker versions of this recipe.

In this guide, we will explore the science of the nightshade family, the art of the reduction, and the techniques needed to achieve a crispy breadcrumb topping without drying out the interior. Preparing a dish like our Aubergine Parmigiana is a labor of love that rewards the cook with a symphony of textures from the silky vegetable layers to the crunch of the toasted crumbs. We will cover the importance of resting the dish after it leaves the oven to ensure the structural integrity of every slice.

Why You’ll Love This Dish

Feature	Benefit
Burrata Core	Provides a much creamier and more luxurious texture than standard mozzarella.
Parmesan Cream	Adds a modern, velvety sauce layer that balances the acidity of the tomatoes.
Batch Frying	Ensures each slice of aubergine is perfectly golden and tender before assembly.
Crispy Topping	The combination of breadcrumbs and grill-time creates a satisfying final crunch.

Flavors and Textures: A Sensory Journey

The first sensation is the sight of the bubbling, golden-brown crust, followed immediately by the scent of toasted Parmesan and fried basil.

As your fork sinks through the layers, you encounter the resistance of the crisp topping before sliding into the buttery softness of the aubergine.

The flavor is a complex interplay of sweet, concentrated tomato and the salty, nutty punch of the aged Parmesan cheese.

The burrata adds a cooling, milky silkiness that coats the tongue, while the Parmesan cream provides a rich, savory finish to every mouthful.

It is a symphony of Italian-inspired excellence, designed to satisfy those who want a meatless meal that feels as heavy and rewarding as any traditional roast.

The Science of the Aubergine Parmigiana

Creating a successful parmigiana requires a deep understanding of the cellular structure of the eggplant and how it reacts to heat and oil.

Aubergines are composed of a sponge-like parenchyma tissue that is filled with air pockets; when fried, these pockets quickly absorb oil.

By slicing the aubergine into 3/4 inch (2 cm) strips and frying them until golden, we are effectively collapsing these air pockets and replacing them with flavorful fat.

This process is what gives the Aubergine Parmigiana its characteristic richness and ensures the vegetable doesn’t become tough or rubbery during the long bake.

Furthermore, the concentrated tomato reduction is essential because it removes excess water, preventing the dish from becoming a soggy mess in the oven.

The breadcrumbs layered between the vegetable slices act as “starch sponges,” soaking up any remaining juices to keep the internal structure firm and sliceable.

The Star of the Show: Creamy Burrata

While traditional recipes call for mozzarella, the burrata in this Aubergine Parmigiana is the undisputed star that provides a modern, high-end twist.

Burrata is essentially a mozzarella shell filled with stracciatella and cream, which creates an explosion of dairy goodness when the heat of the oven breaks the outer casing.

As the dish bakes, the cream from the burrata leeches into the tomato sauce and the aubergine layers, creating a self-basting environment.

This creates a level of moisture and decadence that standard cheese simply cannot match, making the dish feel significantly more indulgent.

The presence of the burrata also adds a visual element of white, creamy pockets that contrast beautifully against the deep red of the reduced tomatoes.

Mastering the Parmesan Cream Sauce

The final touch that separates this recipe from a standard home-cooked meal is the addition of the Parmesan cream sauce served at the base.

To master this sauce, you must understand the principle of reduction; by simmering the heavy cream until it loses half its volume, you are concentrating the milk solids.

When the finely grated Parmesan is whisked into this thickened cream, it creates a stable, velvet-like emulsion that clings to the plate.

This sauce acts as a savory anchor for the dish, providing a rich, salty counterpoint to the bright acidity of the tomatoes.

The key is to keep the heat low once the cheese is added to prevent the proteins from clumping or becoming stringy.

Serving the parmigiana atop a pool of this cream transforms a rustic casserole into a refined, restaurant-quality presentation.

Summary

Prep Time: 30 minutes.

Cook Time: 1 hour.

Total Time: 1 hour 30 minutes.

Servings: 8 servings.

Difficulty: Intermediate.

Ingredients

Component	Amount	Ingredient	Notes
Vegetable	8	Large aubergines	Ends trimmed
Filling	4	Burrata balls	Approx 4.2 oz each
Sauce	70 oz	Chopped tomatoes	Approx 5 tins
Cheese	9 oz	Parmesan cheese	Finely grated
Herb	1 bunch	Fresh basil	Leaves picked
Crunch	9 oz	Breadcrumbs	Dry white variety
Fat	1/2 cup	Olive oil	Extra virgin for frying
Cream Sauce	1 cup	Heavy cream	Double cream preferred
Seasoning	1 tsp	Sea salt	To taste
Seasoning	1/2 tsp	Black pepper	Freshly ground

Directions

1. The Tomato Concentration: Place the chopped tomatoes in a large saucepan over medium heat and simmer until reduced by half to create a thick, potent sauce.
2. Aubergine Preparation: Slice each aubergine lengthwise into strips approximately 3/4 inch thick to ensure they hold their shape during the cooking process.
3. The Golden Fry: Heat olive oil in a large skillet and fry the aubergine slices in batches until they are golden and tender, then drain on paper towels.
4. Seasoning the Layers: Once the aubergine is fried and drained, season the slices immediately with sea salt and freshly ground black pepper for maximum flavor absorption.
5. Oven Calibration: Preheat your oven to 350°F (180°C) and lightly rub an ovenproof baking dish with olive oil to prepare for the assembly phase.
6. Construct the Parmigiana: Layer the aubergine slices, a sprinkle of breadcrumbs, basil leaves, tomato sauce, burrata pieces, and Parmesan; repeat until all ingredients are used.
7. The Long Bake: Place the dish in the oven for 40 minutes until the sauce is bubbling and the top layer has begun to set and crisp.
8. Resting Period: Allow the dish to rest for 20 minutes outside the oven; this is critical for the layers to firm up before you attempt to slice it.
9. The Creamy Finish: Simmer the heavy cream in a small pan until reduced by half, then whisk in the extra Parmesan to create a warm, silky sauce.
10. The Final Grill: Sprinkle the reserved breadcrumbs and Parmesan on top and grill on high for 5 minutes until the crust is a deep, shattered-glass gold.
11. Garnish and Serve: Fry the remaining basil leaves in oil until crisp, then plate the parmigiana over a spoonful of the Parmesan cream and top with the basil.

Expert Tips

Category	Tip
Oil Management	Aubergines act like sponges; ensure the oil is hot before adding them to prevent excessive greasiness.
Resting	Never skip the 20-minute rest; if you cut it too early, the burrata and sauce will run out, ruining the layers.
Tomato Quality	Use San Marzano tinned tomatoes if possible, as their lower acidity and high sugar content make for a better reduction.
Breadcrumbs	Use panko breadcrumbs if you want an even lighter, crunchier texture on the top layer.

Heritage and Variations

Aubergine Parmigiana, or Melanzane alla Parmigiana, is a cornerstone of Southern Italian culinary heritage, with both Sicily and Campania claiming its origin.

The name “parmigiana” is often debated; some believe it refers to the Parmesan cheese, while others claim it comes from the Sicilian word “palmadia,” referring to the slats of a shutter that resemble the layered eggplant.

Across the world, this dish has seen many variations, with some chefs choosing to bread and deep-fry the aubergine slices for an even heavier, crunchier result.

In this version, we emphasize the Aubergine Parmigiana as a refined dish through the use of burrata, which adds a creamy richness not found in the original farmhouse recipes.

You can adapt this by adding a layer of thinly sliced zucchini or even roasted red peppers for a more complex vegetable profile.

Regardless of the variation, the core goal remains the same: a celebration of slow-cooked vegetables and aged Italian cheeses.

Storage and Reheating

Like most layered casseroles, the flavors of this parmigiana continue to develop as it sits, making it an excellent candidate for leftovers.

• Refrigeration: Store in an airtight container for up to 4 days; the aubergine will absorb even more of the tomato aromatics.
• Reheating the Layers: Reheat in the oven at 325°F covered with foil to prevent the cheese from burning before the center is warm.
• The Parmesan Cream: The cream sauce is best made fresh, as it can separate when reheated; if you must, add a splash of milk and whisk over low heat.
• Avoid Microwaving: A microwave will make the fried aubergine soggy and the burrata rubbery; always use the oven or a toaster oven.

Conclusion & FAQ

This masterpiece of Italian cooking is a testament to the power of high-quality ingredients and patient technique.

Q1: Can I use fresh tomatoes instead of tinned?

A: Yes, but you will need to peel and de-seed them first, and the reduction process will take significantly longer to reach the same intensity.

Q2: My burrata leaked a lot of water, why?

A: Burrata is very moist; ensure you drain the excess liquid from the container before breaking the cheese into the layers of the Aubergine Parmigiana.

Q3: Can I make this dish ahead of time?

A: Absolutely; you can assemble the entire dish a day in advance and bake it fresh when you are ready to serve.

Q4: Is there a substitute for the heavy cream in the sauce?

A: You can use a thick béchamel sauce, though it will lack the pure, milky richness of the reduced Parmesan cream.

Enjoy this luxurious take on a classic that brings the authentic taste of Italy to your dining table in New York.

Print