Burrata Eggplant Parmigiana with Caramelized Onions & Parmesan Cream

Burrata Eggplant Parmigiana with Caramelized Onions & Parmesan Cream is a decadent, layered dish that combines the rich, comforting flavors of traditional eggplant parm with the creamy indulgence of burrata and a velvety parmesan sauce. Sweet caramelized onions add depth, while the burrata melts into the warm layers, creating a dish I love serving when I want something rustic, cheesy, and totally satisfying.

Why You’ll Love This Recipe

I love how this dish takes classic eggplant parm and gives it a luxurious twist. The burrata adds an extra creamy surprise in every bite, and the caramelized onions bring out a sweetness that perfectly balances the richness of the cheese and sauce. Whether I’m serving it as a vegetarian main course or a fancy side, it always feels like a showstopper.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the eggplant:

• Eggplant, sliced into ½-inch rounds

• Salt (for sweating the eggplant)

• Olive oil

• All-purpose flour (optional, for light dredging)

• Marinara or tomato sauce (homemade or store-bought)

For the caramelized onions:

• Yellow onions, thinly sliced

• Olive oil or butter

• Salt

• Balsamic vinegar (optional, for depth)

For the parmesan cream:

• Butter

• All-purpose flour

• Milk or heavy cream

• Freshly grated Parmesan cheese

• Salt and pepper

• Nutmeg (optional)

To assemble:

• Burrata cheese

• Fresh basil leaves

• Extra Parmesan cheese for topping

• Breadcrumbs (optional for texture)

Directions

1. Prep the eggplant: I slice the eggplant, sprinkle it with salt, and let it sit for 20–30 minutes to draw out excess moisture. I pat the slices dry.

2. Cook the eggplant: I lightly dredge the eggplant slices in flour (optional) and pan-fry them in olive oil until golden on both sides. I set them aside on paper towels to drain.

3. Caramelize the onions: In a pan over low heat, I cook the sliced onions with olive oil and a pinch of salt, stirring occasionally, for about 25–30 minutes until golden and sweet. I sometimes add a splash of balsamic vinegar at the end.

4. Make the parmesan cream: I melt butter in a saucepan, stir in flour to make a roux, then whisk in milk or cream. Once it thickens, I stir in the grated Parmesan, salt, pepper, and a pinch of nutmeg.

5. Assemble the dish: In a baking dish, I layer marinara, eggplant slices, caramelized onions, dollops of parmesan cream, and chunks of burrata. I repeat the layers, finishing with extra Parmesan and basil on top.

6. Bake: I bake the dish at 375°F (190°C) for about 20–25 minutes, until bubbling and golden on top.

7. Serve: I let it rest for 5 minutes before serving, then garnish with more basil and a drizzle of olive oil if I’m feeling extra.

Servings and timing

This recipe serves about 4. Prep takes around 30 minutes, and baking takes another 25 minutes. Total time is about 1 hour, including caramelizing the onions.

Variations

Sometimes I add roasted red peppers or sautéed spinach between the layers. For a heartier version, I use crispy breaded eggplant slices. If I want to keep it lighter, I skip the flour and just roast the eggplant instead of frying. I’ve also made it with smoked burrata for a deeper flavor.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. To reheat, I warm it in the oven at 350°F until heated through. The burrata softens nicely, and the flavors deepen over time. I don’t recommend freezing this dish because of the dairy content.

FAQs

Can I make this ahead of time?

Yes. I assemble everything except the burrata, cover and refrigerate, then add the burrata right before baking to keep it from overcooking.

Can I use mozzarella instead of burrata?

Yes, but burrata gives that extra creamy center. If using mozzarella, I go for fresh mozzarella and tear it into chunks.

What’s the best way to get creamy parmesan sauce?

I use freshly grated Parmesan and warm milk to avoid clumps. Stirring constantly while the sauce thickens helps keep it smooth.

Is this dish vegetarian?

Yes, as long as the Parmesan cheese is made without animal rennet. I always check the label if that’s a concern.

Do I need to peel the eggplant?

I don’t—especially if the skin is thin—but if I’m using large or more mature eggplant, I sometimes peel it for a softer texture.

Conclusion

Burrata Eggplant Parmigiana with Caramelized Onions & Parmesan Cream is one of my favorite comforting, elevated dishes to make when I want to impress without stressing. It’s rich, cheesy, and layered with flavor—from the sweet onions to the creamy burrata to the golden eggplant. Whether for a cozy dinner or a special occasion, this dish always delivers.

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