Dinner

Burrata Eggplant Parmigiana with Caramelized Onions & Parmesan Cream Recipe

Name: Burrata Eggplant Parmigiana with Caramelized Onions & Parmesan Cream Recipe
Prep time: 45 min
Cook time: 1 h 20 min
Total time: 2 h 5 min
Cuisine: Italian
Ingredients: 8 medium eggplants; Extra virgin olive oil, for frying; Salt and black pepper, to taste; 10 cups canned chopped tomatoes; 2 large yellow onions, thinly sliced; Extra virgin olive oil or butter, for caramelizing; 4 burrata balls; 2½ cups grated Parmesan cheese, divided; 2½ cups breadcrumbs; Fresh basil leaves, for layering and garnish; ¾ cup heavy cream; ½ cup grated Parmesan cheese (from total Parmesan amount)

ByRafael Mansero March 26, 2026March 26, 2026

Jump to Recipe

Introduction

This Burrata Eggplant Parmigiana with Caramelized Onions & Parmesan Cream is a rich and comforting Italian-inspired dish. Featuring layers of tender eggplant, savory tomato sauce, creamy burrata, and crispy breadcrumbs, it’s sure to become a family favorite.

A square-shaped layered dish sits in the center of a white plate, featuring three main layers: the bottom is a thick, dark red tomato base, followed by a creamy white cheese layer mixed with slices of browned eggplant in the middle, and topped with a golden-brown baked layer with a slightly crispy, charred edge. The top is sprinkled with grated cheese and garnished with fresh green basil leaves. The dish rests on a smooth, off-white sauce spread across the plate, with small green herb drops and a light drizzle of golden oil around it, all set on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 medium eggplants
Extra virgin olive oil
Salt and black pepper
10 cups canned chopped tomatoes
2 large yellow onions
4 burrata balls
2½ cups grated Parmesan
2½ cups breadcrumbs
Fresh basil
¾ cup heavy cream

Instructions

Step 1: In a large pot, simmer the canned chopped tomatoes over medium heat until thickened, about 30 to 40 minutes. Season with salt and pepper to taste.
Step 2: Peel and thinly slice the onions. In a skillet over low heat, cook the onions slowly with a bit of olive oil until they become soft and caramelized, about 30 to 45 minutes. Stir occasionally to prevent burning.
Step 3: Slice the eggplants into approximately ½-inch thick rounds. Lightly salt the slices and let them sit for 20 minutes to draw out moisture, then pat dry. Heat olive oil in a large pan and fry the eggplant slices until golden brown on both sides. Drain on paper towels.
Step 4: Preheat your oven to 350°F (175°C). In a baking dish, start by spreading a layer of the thick tomato sauce. Add a layer of fried eggplant, followed by caramelized onions, torn burrata balls, grated Parmesan, breadcrumbs, and fresh basil leaves. Repeat layers until all ingredients are used, finishing with a breadcrumb and Parmesan layer on top.
Step 5: Bake in the preheated oven for 40 minutes, until bubbly and heated through.
Step 6: While the dish bakes, prepare the Parmesan cream by gently heating the heavy cream and stirring in grated Parmesan until melted and smooth. Keep warm.
Step 7: After baking, switch your oven to broil. Place the dish under the broiler for a few minutes, watching closely, until the topping is crisp and golden.
Step 8: Serve the eggplant parmigiana hot with a drizzle of the Parmesan cream and extra fresh basil for garnish.

Tips & Variations

To reduce bitterness in eggplant, salt and let the slices sweat before cooking.
Use fresh tomatoes during summer for a brighter sauce.
For a gluten-free version, substitute breadcrumbs with crushed gluten-free crackers or nuts.
Make sure to caramelize onions slowly for the best sweetness and depth of flavor.
Leftover dish tastes great served with crusty bread or a crisp green salad.

Storage

Store leftover eggplant parmigiana covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The Parmesan cream is best made fresh but can be reheated carefully over low heat.

How to Serve

The image shows a three-layered square piece of eggplant dish placed on a white plate, each layer alternating between thick, glossy dark purple slices of cooked eggplant and creamy white cheese with a golden-brown, crispy baked crust on top. There is a rich, reddish-brown sauce spread between the layers, and fresh green herbs decorate the top and are sprinkled around the plate. A creamy white sauce pools around the base of the dish with droplets of golden oil and scattered green herbs on top. The white plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the layers the day before and refrigerate. Bake just before serving to ensure freshness and optimal texture.

What can I use instead of burrata?

If burrata is unavailable, fresh mozzarella or ricotta can be good substitutes, though the creaminess will be slightly different.

Rafael Mansero