Description
This Burrata Eggplant Parmigiana with Caramelized Onions & Parmesan Cream is a luscious Italian-inspired casserole that layers tender, pan-fried eggplant with a rich, thick tomato sauce, sweet caramelized onions, fresh burrata cheese, and a crispy Parmesan breadcrumb topping. A velvety Parmesan cream sauce adds an indulgent finish, making it an irresistible vegetarian main dish perfect for cozy dinners.
Ingredients
Scale
Eggplant and Seasoning
- 8 medium eggplants
- Extra virgin olive oil, for frying
- Salt and black pepper, to taste
Tomato Sauce
- 10 cups canned chopped tomatoes
Caramelized Onions
- 2 large yellow onions, thinly sliced
- Extra virgin olive oil or butter, for caramelizing
Cheeses and Toppings
- 4 burrata balls
- 2½ cups grated Parmesan cheese, divided
- 2½ cups breadcrumbs
- Fresh basil leaves, for layering and garnish
Parmesan Cream Sauce
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese (from total Parmesan amount)
Instructions
- Simmer Tomato Sauce: In a large saucepan, add the canned chopped tomatoes and simmer over medium heat until the sauce thickens, about 30-40 minutes. Season with salt and pepper to taste, then set aside.
- Caramelize Onions: Meanwhile, heat a skillet over low heat and add a drizzle of olive oil or butter. Add the thinly sliced onions and cook slowly, stirring occasionally, until deeply golden and caramelized, about 30-40 minutes. Remove from heat.
- Pan-Fry Eggplant: Slice the eggplants about ½ inch thick and sprinkle with salt. Let them sit for 15 minutes to release moisture, then pat dry. Heat olive oil in a large pan over medium-high heat and fry the slices until golden and tender, about 3-4 minutes per side. Drain on paper towels.
- Layer the Ingredients: Preheat the oven to 350°F (175°C). In a large baking dish, spread a layer of the thickened tomato sauce. Add a layer of fried eggplant, spoon some caramelized onions over it, scatter torn pieces of burrata, sprinkle Parmesan cheese and breadcrumbs, and scatter fresh basil leaves. Repeat layers finishing with a breadcrumb and Parmesan topping.
- Bake the Parmigiana: Bake in the preheated oven at 350°F for 40 minutes until bubbly and golden on top.
- Prepare Parmesan Cream Sauce: While baking, gently warm the heavy cream in a small saucepan over low heat. Stir in the reserved Parmesan cheese until melted and smooth. Keep warm.
- Broil Topping: After baking, switch the oven to broil and broil the breadcrumb and Parmesan topping for 2-3 minutes until crisp and golden brown, watching carefully to prevent burning.
- Serve: Serve the Eggplant Parmigiana hot, drizzled with the Parmesan cream sauce and garnished with extra fresh basil leaves.
Notes
- Salting the eggplant before frying helps reduce bitterness and moisture.
- Caramelizing onions slowly is key to unlocking their full sweetness and flavor.
- Use fresh burrata for a creamy, luxurious texture that melts beautifully in the layers.
- The Parmesan cream is optional but adds a decadent, silky finish to the dish.
- For a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs.
- Leftovers keep well and taste even better the next day.
- Prep Time: 45 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Eggplant Parmigiana, Burrata, Caramelized Onions, Parmesan Cream, Italian Vegetarian Casserole, Comfort Food
