Total time: 2 hours 10 minutes
Prep time: 1 hour 30 minutes, Cook time: 40 minutes
Ingredients for 3 people
7 oz of parmesan
3 1/2 oz of bacon
3 tsp of parsley
Salt & pepper
3 tsp of cumin
Chefclub vegetable seasoning
9 oz of pasta
0.4 cup of tomato sauce
0.4 cup of bechamel white sauce
Make a disk of parmesan in hot pan. Place 6 egg yolks and pieces of bacon on top. Season with salt and pepper, add parsley and allow to cook. Separate into 8 equal pieces and set aside.
Cut the eggplants in half horizontally and cut a cross hatch pattern on the flesh. Season with olive oil, cumin, Chefclub vegetable seasoning and bake in the oven.
Remove the eggplants from the oven, place the burrata on top and mix well, to make an eggplant cream cheese. Arrange the cooked pasta on top, standing up, to make eggplant boats. Stuff each one with tomato sauce mixed with white sauce. Top with grated parmesan and return to the oven. Serve the eggplant with the fried cheese triangles and enjoy!