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Burrata Eggplant Parmigiana with Caramelized Onions & Parmesan Cream

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Burrata Eggplant Parmigiana with Caramelized Onions & Parmesan Cream is a rich, comforting layered dish featuring pan-fried eggplant, sweet caramelized onions, creamy Parmesan sauce, and melty burrata for an elegant twist on the classic eggplant parm.

Ingredients

  • 2 medium eggplants, sliced into ½-inch rounds
  • Salt (for sweating eggplant)
  • Olive oil (for frying and onions)
  • 1/2 cup all-purpose flour (optional, for dredging)
  • 2 cups marinara or tomato sauce
  • 2 large yellow onions, thinly sliced
  • 1 tbsp balsamic vinegar (optional)
  • 2 tbsp butter
  • 2 tbsp all-purpose flour (for roux)
  • 1 1/4 cups milk or heavy cream
  • 1 cup freshly grated Parmesan cheese
  • Salt and pepper, to taste
  • Pinch of nutmeg (optional)
  • 2 balls burrata cheese (about 4 oz each)
  • Fresh basil leaves
  • 2 tbsp extra Parmesan cheese for topping
  • 1/4 cup breadcrumbs (optional, for topping)

Instructions

  1. Slice eggplant and sprinkle with salt. Let sit for 20–30 minutes to release moisture, then pat dry.
  2. Optional: Lightly dredge eggplant slices in flour. Pan-fry in olive oil until golden on both sides. Drain on paper towels.
  3. In a skillet over low heat, cook onions with olive oil and a pinch of salt for 25–30 minutes, stirring occasionally, until caramelized. Add balsamic vinegar at the end if using.
  4. In a saucepan, melt butter, add flour, and cook for 1–2 minutes to form a roux. Gradually whisk in milk or cream until thickened. Stir in Parmesan cheese, salt, pepper, and nutmeg.
  5. Preheat oven to 375°F (190°C). In a baking dish, spread a layer of marinara, followed by eggplant slices, caramelized onions, dollops of Parmesan cream, and chunks of burrata.
  6. Repeat layers, finishing with sauce, Parmesan, breadcrumbs (if using), and basil.
  7. Bake for 20–25 minutes, until bubbly and golden on top. Let rest for 5 minutes before serving.
  8. Garnish with fresh basil and a drizzle of olive oil if desired.

Notes

  • To keep it lighter, skip the flour and roast eggplant instead of frying.
  • Use smoked burrata for a deeper flavor variation.
  • Check Parmesan label to ensure it’s vegetarian-friendly if needed.
  • Assemble ahead without burrata and add it right before baking.

Nutrition

Find it online: http://recipesbyliza.com/burrata-eggplant-parmigiana-with-caramelized-onions-parmesan-cream/