Discover the delicious fusion of flavors in our Creamy eggplant parmesan with burrata. This comforting dish combines roasted eggplant, rich tomato sauce, and creamy burrata cheese, elevating a classic Italian meal to gourmet heights. Perfect for a cozy dinner, this vegetarian delight is sure to satisfy your cravings for Italian comfort food while being a feast for the senses. With each layer of flavors, this dish promises a satisfying experience that will keep you coming back for more.
Ingredients
Scale:
2 large eggplants, sliced into 1/2-inch rounds
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
2 cups shredded mozzarella cheese
8 ounces burrata cheese, torn into pieces
1/2 cup grated Parmesan cheese
Fresh basil leaves, for serving
Extra virgin olive oil, for drizzling
Instructions
Preheat your oven to 400°F (200°C). Lay the sliced eggplant on paper towels and sprinkle with salt. Allow it to sit for 30 minutes to draw out excess moisture. Rinse and pat dry, ensuring that the eggplant is completely free of moisture to avoid any sogginess in your dish.
Arrange the eggplant slices on a baking sheet. Drizzle with olive oil, turning to coat evenly. Roast in the preheated oven for about 25-30 minutes, flipping halfway through, until golden brown and tender.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Pour in the crushed tomatoes, and stir in the oregano, basil, red pepper flakes, salt, and pepper. Simmer on low heat for 15-20 minutes.
Reduce the oven temperature to 375°F (190°C). Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish. Layer half of the roasted eggplant slices over the sauce, followed by half of the mozzarella. Spoon half of the remaining sauce over the cheese and add half of the burrata pieces. Repeat the layers, finishing with sauce and the remaining mozzarella and Parmesan.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Allow the creamy eggplant parmesan with burrata to cool for about 10 minutes before serving.
