Description
A luxurious, multi-layered Italian classic featuring fried aubergine, reduced tomato sauce, and creamy burrata cheese, finished with a velvet Parmesan cream.
Ingredients
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8 large aubergines.
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70 oz chopped tinned tomatoes.
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4 balls of burrata cheese.
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9 oz grated Parmesan cheese.
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1 bunch fresh basil.
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9 oz dry white breadcrumbs.
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1 cup heavy cream.
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1/2 cup extra virgin olive oil.
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1 tsp sea salt.
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1/2 tsp black pepper.
Instructions
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Simmer the chopped tomatoes in a saucepan until reduced by half.
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Slice aubergines into 3/4 inch strips and fry in olive oil until golden.
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Season the fried aubergine with salt and pepper and drain on paper towels.
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Preheat oven to 350°F and grease a large ovenproof baking dish.
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Layer aubergine, breadcrumbs, basil, tomato sauce, burrata, and Parmesan.
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Bake for 40 minutes until bubbling then let the dish rest for 20 minutes.
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Reduce heavy cream by half in a pan and whisk in Parmesan for the sauce.
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Top the dish with reserved crumbs and cheese then grill for 5 minutes.
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Fry the remaining basil leaves and serve the dish over the Parmesan cream.
Notes
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Ensure the tomato sauce is thick to prevent the dish from becoming watery.
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Fry the aubergines in small batches to maintain a high oil temperature.
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Always rest the parmigiana to ensure clean, beautiful slices.
- Prep Time: 30 mins.
- Cook Time: 1 hour.
- Category: Dinner.
- Method: Baking.
- Cuisine: Italian.
Nutrition
- Serving Size: ~ 1 slice.
- Calories: ~ 525.
- Sugar: ~ 12g.
- Sodium: ~ 780mg.
- Fat: ~ 38g.
- Saturated Fat: ~ 18g.
- Unsaturated Fat: ~ 20g.
- Trans Fat: ~ 0g.
- Carbohydrates: ~ 28g.
- Fiber: ~ 9g.
- Protein: ~ 22g.
- Cholesterol: ~ 95mg.
Keywords: Aubergine Parmigiana, Eggplant Parmesan, Burrata Recipes, Italian Casserole, Parmesan Cream Sauce, New York Recipe.