Whoever said pumpkin has to be in sweet recipes lied to you because I’m about to change that perception.
I have many recipes on the site that are SAVORY pumpkin recipes and this pumpkin eggplant parmesan casserole with burrata should be on the top of your list.
Yes, yes, yes!
It’s true, you can do it. Pumpkin in savory recipes creates this amazing creamy texture and naturally sweetens it up a bit.
The only way to make eggplant parmesan
Okay, so I have been making eggplant parmesan this way for years.
I shared with you the steps on how to make the best eggplant parmesan ever and so many of you who have made it have agreed with me and said that it’s the only way you’ll make eggplant parmesan from now on.
Therefore, I highly encourage you to do the same with this pumpkin eggplant parmesan casserole recipe.
I quickly snapped some photos of this process. Super easy.
You just slice the eggplant into 1/2-inch slices then salt both sides and put it on a wire rack on top of a baking sheet.
You’re essentially ‘sweating’ out the extra eggplant liquid.
Eggplant has a high liquid content and I do this extra step to ensure I don’t have runny casseroles and to help crisp up the breading process.
This below photo was taken just 25 minutes after I sprinkled the eggplant slice with salt.
LOOK AT ALL THAT WATER!
I simply blot it off with a paper towel and even more water comes out another 20 minutes later.
It’s insane! I think if I let it, it would drain itself LOL
What does this pumpkin eggplant parmesan casserole with burrata taste like?
Its got an incredibly creamy flavor and texture.
The gooey burrata cheese on top is everything and the parmesan that goes in with the breading for the eggplant is an extra oomph of cheesy flavor.
Seriously, there isn’t anything about this pumpkin eggplant parmesan casserole that you won’t love.
It’s totally worth the extra time it takes!
Can you make this the night before?
I would say to prep the eggplant the night before but everything else I would do the day of.
Be warned though that the white flesh of the eggplant skin may turn dark brown from sitting overnight.
It’s just what happens when it gets exposed to air.
What can I substitute the pumpkin with?
You could do another squash puree but pumpkin is best.
What if I can’t find burrata?
You can use shredded whole milk mozzarella instead.
Do I have to do the extra step of prepping the eggplant?
You don’t *have* to but it is highly encouraged in all my eggplant parmesan dishes to do this!
Other eggplant recipes that you may enjoy:
- Classic eggplant parmesan
- Eggplant, kale, tomato, and bacon panini
- Italian spiced eggplant fries
- Ratatouille Pizza
Go stock up on all the pumpkin puree and make yourself this pumpkin eggplant casserole with burrata!
Or try the classic eggplant parmesan recipe that everyone loves!
Pumpkin Eggplant Parmesan Casserole with Burrata
- 1 large eggplant, sliced into 1/4-inch thick slices
- 2 tablespoons kosher salt
- 1 ½ cup (162 g) unseasoned breadcrumbs
- ¼ cup (25 g) freshly grated Parmesan cheese
- 3 eggs
- ½ cup (118 ml) milk
- 4 tablespoons olive oil, for lightly pan-frying
- ½ cup (123 g) pumpkin puree
- 4 ounces (113 g) mascarpone cheese
- ¼ teaspoon ground nutmeg
- 8 ounces (227 g) burrata cheese
- Handful of fresh basil leaves, chopped, for garnish (optional)
- Salt both sides of your eggplant slices and place them on a wire rack over a baking sheet. Let the liquid drain for 45 minutes to 1 hour.
- When your eggplant slices have finished draining liquid, brush off the excess salt, as you don't want it to be too salty and dab the liquid off with a paper towel.
- In 2 shallow plates or containers, add breadcrumbs and parmesan cheese to one (mix together) and whisk eggs and milk in the other. Dip both sides of eggplant slice into milk/egg mixture then cover with breadcrumbs, shaking off the excess. Place on plate or the large baking sheet and repeat until all eggplant slices have been coated.
- Preheat oven to 375 °F (191 °C)
- Heat a skillet over medium high heat and add 1 tablespoon of olive oil into the skillet. Once the skillet is hot, add two eggplant slices at a time to the skillet and cook on both sides until golden brown, remove and set on a large plate lined with paper towels. Repeat with 1 tablespoon of olive oil for every 2-3 eggplant slices.
- While the eggplant is frying, in a small saucepan over medium heat, whisk together pumpkin puree, mascarpone cheese, and ground nutmeg. Heat through until cheese has melted. Remove from heat and set aside.
- In a large oven-safe 9x13-inch casserole dish, add a little bit of the pumpkin mascarpone sauce to the bottom of the casserole dish. Add a layer of eggplant slices (I was only able to fit about 3 a layer) then using a 1/4 cup, dollop more pumpkin sauce on top of the eggplant slices. The idea isn't to smother the layers with sauce. On top of the eggplant slices, add a piece of burrata cheese, it doesn't need to be perfect. Repeat the layers until you run out of eggplants slices. Top the casserole with additional burrata cheese before you place in the oven.
- Bake for 20-25 minutes, or until the cheese is bubbly and brown on top. I used the broiler for 5 minutes to get the cheese nice and brown - you don't have to, but if you do, watch it carefully!
- Serve hot and top with chopped basil, if using.
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