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Burrata Eggplant Parmigiana with Caramelized Onions & Parmesan Cream Recipe

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4.1 from 6 reviews

Burrata Eggplant Parmigiana is a hearty vegetarian dish featuring layers of tender baked eggplant, rich tomato sauce, slowly caramelized onions, creamy burrata cheese, and a luscious Parmesan cream topping. Finished with a crisp breadcrumb and Parmesan crust and fresh basil, this comforting Italian-inspired casserole is perfect for a family dinner or special occasion.

Ingredients

Vegetables

  • 8 medium eggplants
  • 2 large yellow onions
  • Fresh basil (to taste)

Tomato Sauce

  • 10 cups canned chopped tomatoes
  • Extra virgin olive oil (for cooking)
  • Salt and black pepper (to taste)

Cheese and Cream

  • 4 burrata balls
  • 2½ cups grated Parmesan cheese
  • ¾ cup heavy cream

Other

  • 2½ cups breadcrumbs
  • Extra virgin olive oil (for frying eggplant and caramelizing onions)
  • Salt and black pepper (for seasoning)

Instructions

  1. Simmer Tomatoes: In a large pot, heat a splash of olive oil over medium heat and add the canned chopped tomatoes. Season with salt and pepper, and let the mixture simmer gently, stirring occasionally, until it thickens and develops a rich flavor, about 30-40 minutes.
  2. Caramelize Onions: Thinly slice the yellow onions. In a large skillet, heat olive oil over low heat and cook the onions slowly, stirring frequently, until they turn a deep golden brown and become sweet and tender, approximately 30-40 minutes.
  3. Pan-Fry Eggplant: Slice the eggplants into rounds about 1/4 inch thick. Lightly salt and let sweat for 15 minutes, then pat dry. Heat olive oil in a large skillet over medium heat and pan-fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels to remove excess oil.
  4. Layer Ingredients: Preheat your oven to 350°F (175°C). In a large baking dish, start layering by spreading a thin layer of tomato sauce on the bottom. Add a layer of fried eggplant slices, followed by some caramelized onions, dollops of burrata, grated Parmesan, breadcrumbs, and fresh basil leaves. Repeat the layering process until all ingredients are used, finishing with a layer of breadcrumbs and Parmesan on top.
  5. Bake: Place the layered dish in the preheated oven and bake for 40 minutes, allowing the flavors to meld and the top to develop a light golden crust.
  6. Prepare Parmesan Cream: While the dish bakes, gently heat the heavy cream in a small saucepan over low heat. Remove from heat and stir in grated Parmesan until melted and smooth to create a warm, creamy sauce.
  7. Broil Topping: Switch the oven to broil. Broil the breadcrumb and Parmesan topping for 2-3 minutes or until crisp and golden brown. Watch carefully to prevent burning.
  8. Serve: Remove the parmigiana from the oven and let it rest for about 10 minutes to set. Serve warm, drizzled with the Parmesan cream and garnished with fresh basil.

Notes

  • Allow the baked dish to rest before slicing to ensure it holds its structure well.
  • Use fresh, high-quality burrata for the best flavor and creaminess.
  • Salting and resting the eggplant before frying helps reduce bitterness and excess moisture.
  • Caramelizing onions slowly over low heat enhances the sweetness and depth of the dish.
  • The Parmesan cream adds a luxurious finish that balances the acidity of the tomato sauce.

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