Burrata Eggplant Parmigiana with Caramelized Onions & Parmesan Cream -

Burrata Eggplant Parmigiana with Caramelized Onions & Parmesan Cream

Prep Time: 30 minutes

Cook Time: 55 minutes

Total Time: 1 hour 25 minutes

Servings: 6

Course: Main Course

Cuisine: Italian-Inspired

Ingredients

For the Eggplant Parmigiana

2 large eggplants, sliced into ½-inch rounds

2–3 tablespoons olive oil

Salt and black pepper, to taste

2–3 cups marinara sauce

1½ cups shredded mozzarella cheese

¾ cup freshly grated Parmesan cheese

8 oz burrata, drained

¼ cup fresh basil leaves

For the Caramelized Onions

2 large yellow onions, thinly sliced

2 tablespoons butter

1 tablespoon olive oil

½ teaspoon salt

1 tablespoon balsamic vinegar, optional

For the Parmesan Cream

1 cup heavy cream

¾ cup freshly grated Parmesan cheese

2 garlic cloves, minced

1 tablespoon butter

¼ teaspoon black pepper

Pinch of nutmeg, optional

Instructions

1. Roast the Eggplant

Preheat your oven to 425°F (220°C). Arrange the eggplant slices on baking sheets and brush both sides lightly with olive oil. Season with salt and black pepper.

Roast for 20–25 minutes, flipping halfway through, until tender and lightly golden. Reduce the oven temperature to 375°F (190°C).

2. Caramelize the Onions

Heat the butter and olive oil in a large skillet over medium-low heat. Add the sliced onions and salt.

Cook for 25–35 minutes, stirring occasionally, until the onions become soft, golden, and caramelized. Stir in the balsamic vinegar during the last few minutes if using.

3. Make the Parmesan Cream

Melt the butter in a small saucepan over medium-low heat. Add the garlic and cook for about 30 seconds.

Pour in the heavy cream and warm gently. Gradually stir in the Parmesan until melted and smooth. Season with black pepper and optional nutmeg. Avoid boiling the sauce.

4. Assemble the Parmigiana

Spread a thin layer of marinara sauce over the bottom of a baking dish.

Add a layer of roasted eggplant, followed by marinara sauce, caramelized onions, mozzarella, Parmesan, and a light drizzle of Parmesan cream.

Repeat the layers until all the ingredients are used. Finish with marinara, Parmesan cream, mozzarella, and Parmesan.

5. Bake

Cover loosely with foil and bake for 20 minutes.

Remove the foil and bake for another 15–20 minutes, until the cheese is melted and golden and the sauce is bubbling around the edges.

6. Add the Burrata

Allow the Parmigiana to rest for 5–10 minutes. Tear the drained burrata into pieces and arrange it over the warm casserole.

Finish with fresh basil, extra Parmesan, and freshly cracked black pepper.

Tips

Roast the eggplant thoroughly to prevent a watery casserole.

Use a thick marinara sauce for better layers.

Caramelize the onions slowly for the best sweet, savory flavor.

Use freshly grated Parmesan for a smoother cream sauce.

Drain the burrata well before adding it.

Add burrata after baking so its center stays creamy.

Let the casserole rest before slicing for cleaner servings.

Storage

Store leftovers in an airtight container in the refrigerator. Reheat in the oven until thoroughly warmed for the best texture. If freezing, leave off the fresh burrata and add it after reheating.

Enjoy your creamy, cheesy Burrata Eggplant Parmigiana with Caramelized Onions & Parmesan Cream!