🍆 Burrata Eggplant Parmigiana with Caramelized Onions & Parmesan Cream
📝 Description
Layers of golden, crispy eggplant baked in rich tomato sauce, topped with sweet caramelized onions, finished with creamy burrata and a luxurious Parmesan cream drizzle. Comfort food with a gourmet twist.
🛒 Ingredients
For the Eggplant:
- 2 large eggplants, sliced into rounds
- Salt (for sweating)
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- 2 eggs, beaten
- ½ cup flour
- Olive oil for frying or baking
For the Tomato Layer:
- 2 cups marinara sauce
- 1 tsp dried oregano
- 1 garlic clove, minced
For the Caramelized Onions:
- 2 large onions, thinly sliced
- 2 tbsp olive oil
- 1 tsp sugar (optional)
- Pinch of salt
For the Parmesan Cream:
- 1 tbsp butter
- 2 cloves garlic, minced
- ¾ cup heavy cream
- ½ cup grated Parmesan
- Salt & pepper to taste
Finishing:
- 2 balls burrata cheese
- Fresh basil leaves
👩🍳 Instructions
1. Prep the Eggplant
- Sprinkle slices with salt and let sit 20–30 minutes
- Pat dry (removes bitterness & moisture)
2. Coat & Cook
- Dip slices in flour → egg → breadcrumb + Parmesan mix
- Fry until golden or bake at 200°C (400°F) until crispy
3. Caramelize the Onions
- Cook onions in olive oil over low heat
- Stir occasionally for 20–25 minutes until soft, golden, and sweet
4. Make Parmesan Cream
- Melt butter, sauté garlic
- Add cream and simmer
- Stir in Parmesan until smooth and slightly thick
5. Assemble & Bake
- In a baking dish:
- Layer eggplant → sauce → repeat
- Bake at 180°C (350°F) for 20 minutes
6. Finish Like a Restaurant
- Top with caramelized onions
- Add torn burrata
- Drizzle Parmesan cream over the top
- Garnish with fresh basil
💡 Tips for Best Flavor
- Don’t skip salting eggplant—it improves texture
- Low and slow onions = deep sweetness
- Add burrata after baking for best creaminess
🌿 Variations
- Make it lighter: bake instead of fry
- Add spinach between layers
- Use zucchini slices for a twist
❓ Q & A
Q: Can I make this ahead?
Yes—assemble and bake later, but add burrata fresh.
Q: Is burrata necessary?
Not strictly, but it adds a creamy, luxurious finish.
Q: Why is my eggplant soggy?
Too much moisture or overcrowding during cooking.
