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
