Description
A decadent and visually appealing dish featuring crispy eggplant slices topped with creamy burrata, layered with a rich truffle mushroom cream sauce.
Ingredients
Scale
For the Crust:
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups panko breadcrumbs
- 8 oz burrata cheese
- 8 oz mushrooms, sliced
- 1 tablespoon truffle oil
- 1 cup heavy cream
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Dip eggplant slices into flour, then eggs, then panko, coating well. Arrange on the baking sheet and bake for 20 minutes or until golden and crispy.
- Sauté mushrooms in truffle oil until golden. Add heavy cream and simmer until slightly thickened. Season with salt and pepper.
Notes
You can customize the seasonings to taste.