Marco's Creamy Burrata Parmigiana by Marcoslittleitaly

Ingredients

• 1.5 eggplant
• 400 ml tomato passata
• 0.5 onion
• 3 small burrata cheese
• 60 g parmesan cheese
• 1 small dried chili
• 2 tbsp olive oil
• 1 tsp salt

Instructions

1. Slice the eggplant and sprinkle with salt; let sit for 15-20 minutes to draw out moisture and bitterness.
2. Finely dice the onion and sauté in olive oil until translucent, then add the tomato passata and dried chili.
3. Simmer the tomato sauce on low heat for 30 minutes until thickened and flavorful.
4. Pat the eggplant dry and grill or sear until golden brown and tender, about 5-7 minutes per side.
5. Arrange the grilled eggplant on a platter, top with the warm tomato sauce, and place the burrata on top.
6. Finish by sprinkling with freshly grated parmesan and serve immediately.