Crispy eggplant layered with creamy pureed pumpkin and burrata cheese
Course Main Course
Prep Time 25minutes
Cook Time 45minutes
Total Time 1hour10minutes
Servings 9(click to scale)
1ozfresh yellow onionsjulienne sliced
4ozFresh Butternut Squash1" cubed
1/8tspground black pepper
8tspHeavy Whipping Cream
6ozfresh mascarpone cheese
1.2lbfresh eggplant1/4" sliced
4 1/2ozburrata cheese
1 1/2Tbspfresh basilchopped
Prepare Squash Puree. Preheat oven to 350° F. Heat butter in a pan over a low heat, add onion. Sweat onion for 20 minutes or until onions have completely wilted and become caramelized. Meanwhile, toss pumpkin with olive oil and coriander. Place in oven safe pan, covered tightly with foil, and place in oven. Roast pumpkin for 25-30 minutes or until tender. Remove from oven. Discard foil and allow pumpkin to cool.
Add onion, butternut squash, salt and pepper to a mixing bowl. Using a mixer on medium speed, whisk ingredients together. Slowly drizzle in heavy cream. Once all heavy cream has been added, turn to highest speed on mixer and whip for 15 minutes.
Prepare Pumpkin Eggplant ParmesanHeat oil to 350° F to fry eggplant and preheat oven to 350°F.In a medium sauce pan, heat puree until it begins to bubble. Whisk in salt, nutmeg, and mascarpone. Let sauce simmer for 5 minutes. Remove from heat.
Place breadcrumbs, flour, and beaten egg in separate bowls. Coat eggplant with flour, then dip into beaten egg, then coat eggplant with panko bread crumbs. Make sure eggplant is well coated. Deep fry eggplant for 3 to 5 minutes.
In oven safe pan, spread a thin layer of the pumpkin puree on bottom. Top with a layer of fried eggplant. Layer eggplant with a thin layer of pumpkin puree and sliced burrata. Continue to layer the Eggplant Parmesan in this order. Place in oven to 20 minutes or until cheese is melting and bubbling. Garnish with chopped basil.
Recommend using sugar pumpkin or substitute the pumpkin with butternut squash. Serve with pasta and your favorite sauce.