Burrata Eggplant Parmigiana with Caramelized Onions & Parmesan Cream
A rich, layered bake featuring soft eggplant, sweet caramelized onions, and creamy burrata, perfect for family dinners or entertaining guests.
Ingredients
Main Ingredients
- 8 medium medium eggplants Salt and drain slices to remove bitterness.
- 2 tablespoons Extra virgin olive oil For frying.
- to taste Salt and black pepper For seasoning.
- 10 cups canned chopped tomatoes Use good quality for the sauce.
- 2 large yellow onions Caramelize slowly for best sweetness.
- 4 balls burrata Can substitute with fresh mozzarella.
- 2.5 cups grated Parmesan For layering and cream preparation.
- 2.5 cups breadcrumbs Use panko for extra crunch if desired.
- to taste Fresh basil For garnishing.
- 0.75 cups heavy cream For the cream sauce.
Instructions
Preparation
- Simmer tomatoes until thick.
- Caramelize onions slowly in olive oil.
- Pan-fry eggplant slices until golden on both sides.
Layering & Baking
- In a baking dish, layer sauce, eggplant, caramelized onions, burrata, Parmesan, breadcrumbs, and basil.
- Bake in a preheated oven at 350°F for 40 minutes.
- Prepare the Parmesan cream.
- Broil the topping briefly until crispy.
Notes
Let the bake rest for 10 minutes before serving for better slice hold. Store leftovers tightly covered in the refrigerator for up to 4 days or freeze portions for up to 2 months.