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Burrata Eggplant Parmigiana with Caramelized Onions & Parmesan Cream

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A rich and elegant eggplant parmigiana layered with tender eggplant, sweet caramelized onions, creamy burrata, and a silky parmesan cream for a deeply comforting and indulgent dish.

Ingredients

  • 2 medium eggplants, sliced into rounds
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large onions, thinly sliced
  • 1 teaspoon sugar
  • 200g burrata cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups tomato sauce or marinara
  • 2 cloves garlic, minced
  • Fresh basil for garnish (optional)
  • 2 tablespoons butter
  • 2 cloves garlic, minced (for cream)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese (for cream)
  • 1/2 teaspoon salt (for cream)
  • 1/2 teaspoon black pepper (for cream)

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. Sprinkle eggplant slices with salt and let them sit for 15–20 minutes, then pat dry.
  3. Brush with olive oil and roast or pan-fry until tender and lightly golden.
  4. In a pan, cook onions with olive oil and sugar over low heat until caramelized and golden.
  5. Prepare parmesan cream by melting butter, adding garlic, then stirring in heavy cream and Parmesan until smooth and slightly thickened. Season with salt and pepper.
  6. Spread a layer of tomato sauce in a baking dish.
  7. Add a layer of eggplant, then caramelized onions, then more sauce.
  8. Repeat layers, finishing with burrata on top.
  9. Drizzle generously with parmesan cream.
  10. Bake for 25–30 minutes until bubbly and heated through.
  11. Garnish with fresh basil and serve warm.

Notes

  • Grill eggplant instead of frying for a lighter version.
  • Add zucchini or mushrooms for extra layers of flavor.
  • Use store-bought marinara for convenience.
  • Add chili flakes for a subtle spicy kick.
  • Flavors deepen after resting or reheating the next day.

Nutrition

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