Burrata eggplant parmigiana with caramelized onions and parmesan cream is one of my favorite elevated twists on a classic comfort dish. It’s rich, layered, and packed with flavor—from the crispy roasted eggplant to the sweet onions, creamy cheese sauce, and gooey burrata on top. It’s cozy enough for a weeknight dinner but elegant enough to serve to guests.
Why You’ll Love This Recipe
I love this recipe because it takes the traditional eggplant parm to a whole new level. The burrata melts into the layers, making each bite incredibly creamy. The caramelized onions add a subtle sweetness that balances the savory sauce, while the parmesan cream gives the dish a luxurious finish. It’s indulgent, satisfying, and totally unforgettable.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the eggplant:
eggplants (sliced into ½-inch rounds)
olive oil
salt
pepper
For the caramelized onions:
yellow onions (thinly sliced)
olive oil or butter
salt
balsamic vinegar or a pinch of sugar (optional, to enhance sweetness)
For the parmesan cream sauce:
butter
flour
milk or cream
freshly grated parmesan cheese
salt and pepper
nutmeg (optional)
For assembly:
marinara sauce (homemade or store-bought)
burrata cheese
fresh basil or thyme (optional, for garnish)
extra parmesan for topping
Directions
Caramelize the onions:
I heat oil or butter in a skillet over medium-low heat, add the sliced onions, and cook slowly for about 25–30 minutes, stirring often, until deep golden and soft. I add a splash of balsamic vinegar near the end to bring out their sweetness.
Prepare the eggplant:
I preheat the oven to 400°F, brush the eggplant slices with olive oil on both sides, season with salt and pepper, and roast them on a baking sheet for about 25 minutes, flipping halfway through until golden and tender.
Make the parmesan cream:
In a saucepan, I melt butter, whisk in flour to form a roux, and slowly pour in the milk or cream while whisking. Once thickened, I stir in parmesan, salt, pepper, and a pinch of nutmeg until smooth and creamy.
Assemble the dish:
In a baking dish, I layer roasted eggplant, a spoonful of marinara, caramelized onions, and a drizzle of parmesan cream. I repeat until all ingredients are used, finishing with dollops of burrata and a final spoonful of marinara or cream sauce on top.
Bake and serve:
I bake uncovered at 375°F for about 15–20 minutes, until bubbly and warmed through. I let it rest for a few minutes before topping with fresh basil and serving.
Servings and timing
This recipe makes about 4 servings and takes around 1 hour from start to finish, including roasting, caramelizing, and baking. It’s a layered dish that’s totally worth the time.
Variations
Sometimes I add a layer of sautéed spinach or kale between the eggplant for a veggie boost. I’ve also swapped the parmesan cream for a béchamel or even ricotta when I want a different texture. If I’m out of burrata, I use fresh mozzarella or creamy goat cheese for a similar rich finish.
storage/reheating
I store leftovers in the fridge for up to 3 days. It reheats well in the oven or microwave, though I like to add a splash of cream or sauce before reheating to keep it moist. It also holds up well for meal prep or packed lunches.
FAQs
Can I bread the eggplant?
Yes, I sometimes dredge the eggplant slices in flour, egg, and breadcrumbs before baking or frying if I want a crispy, classic parm-style texture.
What can I use instead of burrata?
Fresh mozzarella, stracciatella, or even a soft goat cheese can work well. The goal is that creamy, melty center.
Is this dish vegetarian?
Yes, as long as the parmesan is labeled vegetarian (some traditional parmesan contains animal rennet). It’s completely meat-free and full of flavor.
Can I make it ahead of time?
Definitely. I assemble it in advance, store it covered in the fridge, and bake it just before serving. The flavors deepen as it rests.
How do I keep the eggplant from getting soggy?
I roast the slices instead of frying or layering them raw. This helps remove moisture and gives them a better texture in the casserole.
Conclusion
Burrata eggplant parmigiana with caramelized onions and parmesan cream is one of those dishes that feels both comforting and luxurious. The layers of roasted eggplant, rich sauces, and creamy cheese make it unforgettable. Whether I’m treating myself to a cozy dinner or serving it for a special night in, this dish always brings warmth, flavor, and a whole lot of satisfaction.
Print
Burrata Eggplant Parmigiana with Caramelized Onions & Parmesan Cream
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting & Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
This burrata eggplant parmigiana with caramelized onions and parmesan cream is a luxurious twist on a classic comfort food. Roasted eggplant, sweet onions, creamy cheese sauce, and melty burrata come together in a stunning, cozy dish that’s perfect for a special dinner or a comforting weeknight meal.
Ingredients
- 2 medium eggplants, sliced into ½-inch rounds
- Olive oil, for brushing
- Salt and black pepper, to taste
- 2 large yellow onions, thinly sliced
- 1 tbsp olive oil or butter (for onions)
- 1 tsp balsamic vinegar or 1 tsp sugar (optional, for onions)
- 2 tbsp butter (for cream sauce)
- 2 tbsp flour
- 1½ cups milk or cream
- ½ cup freshly grated Parmesan cheese
- Salt, pepper, and a pinch of nutmeg (optional)
- 1 to 1½ cups marinara sauce
- 1 ball burrata cheese
- Fresh basil or thyme, for garnish
- Extra Parmesan, for topping
Instructions
- Caramelize the onions: In a skillet over medium-low heat, cook sliced onions with olive oil or butter for 25–30 minutes, stirring often, until golden and tender. Add balsamic vinegar or sugar in the last few minutes to enhance sweetness.
- Prepare the eggplant: Preheat oven to 400°F. Arrange eggplant slices on a baking sheet, brush with olive oil, season with salt and pepper, and roast for 25 minutes, flipping halfway through.
- Make parmesan cream sauce: Melt butter in a saucepan, whisk in flour to make a roux, then slowly add milk or cream while whisking until thickened. Stir in Parmesan, salt, pepper, and a pinch of nutmeg. Remove from heat.
- Assemble: In a baking dish, layer eggplant, a spoonful of marinara, caramelized onions, and a drizzle of parmesan cream. Repeat layers until all ingredients are used. Top with torn burrata and a final bit of marinara or cream sauce.
- Bake: Bake uncovered at 375°F for 15–20 minutes until bubbling. Let cool slightly before garnishing with fresh basil and serving.
Notes
- For a crispier version, bread the eggplant slices before baking or pan-frying.
- Substitute burrata with fresh mozzarella or goat cheese if desired.
- To make ahead, assemble and refrigerate up to a day in advance before baking.
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 9g
- Sodium: 640mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 17g
- Cholesterol: 55mg
