Description
Burrata Eggplant Parmigiana with Caramelized Onions & Parmesan Cream is a rich and comforting twist on classic eggplant parmigiana. Tender roasted eggplant is layered with deeply caramelized onions, savoury tomato sauce and silky Parmesan cream, then finished with melted mozzarella and creamy burrata.
Ingredients
2 large eggplants, sliced into 1/2-inch rounds
2 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
2 large yellow onions, thinly sliced
2 tbsp olive oil
1 tbsp butter
1 tsp honey or granulated sugar
1/2 tsp salt
1/4 tsp black pepper
2 cups (480 ml) crushed tomatoes
2 garlic cloves, minced
1 tbsp olive oil
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
1/2 cup (120 ml) heavy cream
1/2 cup (50 g) finely grated Parmesan cheese
1/4 tsp garlic powder
Pinch of black pepper
8 oz (225 g) burrata cheese
1/2 cup (50 g) shredded mozzarella
1/4 cup (25 g) grated Parmesan
Fresh basil leaves, for garnish
Freshly cracked black pepper
Instructions
1. Preheat the oven to 425°F (220°C). Arrange the eggplant slices on baking sheets. Brush both sides with olive oil and season with sea salt and black pepper. Roast for 20–25 minutes, turning halfway through, until the eggplant is tender and lightly golden.
2. Heat the olive oil and butter in a large skillet over medium-low heat. Add the sliced onions, salt, pepper and honey or sugar. Cook for 25–30 minutes, stirring occasionally, until the onions are deeply golden, soft and caramelized.
3. Heat the olive oil in a saucepan over medium heat. Add the minced garlic and cook for about 30 seconds. Stir in the crushed tomatoes, dried oregano, dried basil, salt and black pepper. Simmer for 12–15 minutes, until the sauce has thickened slightly.
4. Warm the heavy cream in a small saucepan over low heat. Gradually whisk in the finely grated Parmesan until melted and smooth. Stir in the garlic powder and black pepper, then remove from the heat.
5. Reduce the oven temperature to 375°F (190°C). Spread a thin layer of tomato sauce across the bottom of a baking dish. Add a layer of roasted eggplant, followed by caramelized onions, tomato sauce and a drizzle of Parmesan cream.
6. Continue layering the eggplant, caramelized onions, tomato sauce and Parmesan cream until the ingredients are used. Finish with tomato sauce, Parmesan cream and shredded mozzarella.
7. Cover the baking dish loosely with foil and bake for 20 minutes. Remove the foil and continue baking for another 15–20 minutes, until the Parmigiana is bubbling and golden on top.
8. Remove the Parmigiana from the oven and allow it to rest for 5 minutes. Tear the burrata into pieces and arrange it generously over the warm top.
9. Scatter fresh basil over the burrata. Finish with grated Parmesan and freshly cracked black pepper. Serve warm while the burrata is creamy and soft.
Notes
Roast the eggplant first to give the slices a tender texture and lightly golden edges before layering.
Cook the onions slowly over medium-low heat so they become deeply golden, soft and caramelized.
Add the Parmesan gradually while whisking the warm cream to keep the Parmesan cream smooth.
Don’t bake the burrata. Add it after the Parmigiana comes out of the oven so it stays creamy and soft.
Let the finished Parmigiana rest for five minutes before adding the burrata.
The mozzarella is baked on top of the layered Parmigiana, while the burrata is added after baking to preserve its creamy texture.
The caramelized onions can be prepared ahead as part of the cooking preparation.
Serve warm with fresh basil, grated Parmesan and freshly cracked black pepper.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian