Indulging in a warm, comforting dish is one of life’s greatest pleasures, and the Burrata Eggplant Parmigiana with Caramelized Onions & Parmesan Cream is no exception. This delightful vegetarian recipe showcases a harmonious blend of flavors — the creamy burrata, rich tomato sauce, and perfectly caramelized onions bring an orchestra of taste to your palate. Making this dish not only pleases the senses but also nourishes the body with wholesome ingredients like eggplants and fresh basil. With layers of melty cheese and savory breadcrumbs, it’s a dish that beckons everyone to gather around the table.
Beyond being delicious, the Burrata Eggplant Parmigiana offers a straightforward preparation method that makes it suitable for both novice cooks and experienced chefs alike. With the simplicity of batch preparing, this recipe is perfect for meal preps or for a gathering with family and friends. The layers of flavors in this dish echo Italian traditions while remaining accessible to modern-day cooking, ensuring your dinner experience is as enjoyable as it is satisfying.
Why You’ll Love This Burrata Eggplant Parmigiana
- Rich Flavors: The combination of creamy burrata, caramelized onions, and flavorful tomato sauce creates a deliciously satisfying experience.
- Comfort Food: This baked dish is perfect for cozy evenings, making it a great meal to warm up your kitchen and heart.
- Vegetarian Delight: A fulfilling vegetarian option that even meat-lovers will appreciate.
- Feed a Crowd: The generous servings make it ideal for entertaining or family gatherings.
- Easy Prep: Simple and direct steps ensure you won’t be overwhelmed in the kitchen.
Preparation Phase & Tools to Use
Before diving into the cooking process, setting up your kitchen will create a smooth cooking experience. You’ll need a few essential tools: a large baking dish for assembling the layered ingredients, a skillet for sautéing the eggplant and caramelizing the onions, and a saucepan for simmering the tomato sauce. A cutting board and sharp knives will help with chopping the onions and fresh basil efficiently.
Before you start, ensure your ingredients are ideally prepped. Slice the eggplant into rounds and sprinkle them with salt to draw out excess moisture. Meanwhile, finely chop the onions and prepare the canned tomatoes for the sauce. Finally, having your burrata ready for layering will ensure a seamless assembly. Establishing a clean workspace not only makes cooking enjoyable but also significantly reduces the chances of mishaps.
Ingredients
- 8 medium eggplants
- Extra virgin olive oil
- Salt and black pepper
- 10 cups canned chopped tomatoes
- 2 large yellow onions
- 4 burrata balls
- 2½ cups grated Parmesan
- 2½ cups breadcrumbs
- Fresh basil
- ¾ cup heavy cream
Instructions
Step 1: Simmer the Sauce
Start by bringing the canned chopped tomatoes to a simmer in a saucepan. This process will concentrate the flavors and create a thicker sauce. Let it simmer gently over medium heat for about 30-40 minutes, stirring occasionally to prevent sticking. You want the sauce to reduce and become rich and flavorful.
Step 2: Caramelize the Onions
While the sauce is simmering, take a large skillet and add a drizzle of extra virgin olive oil over medium-low heat. Slice the large yellow onions thinly and add them to the skillet. Slowly cook the onions, stirring frequently, until they turn golden brown and sweet—about 20-30 minutes. Caramelizing enhances their natural sweetness, providing a lovely depth of flavor to your dish.
Step 3: Prepare the Eggplant
Next, slice the eggplants into one-inch thick rounds. Sprinkle salt over the slices and let them sit for about 30 minutes. This step will help to draw out excess moisture and bitterness from the eggplant. After half an hour, rinse the eggplant slices thoroughly and pat them dry with paper towels. Now, heat a skillet with a splash of olive oil and pan-fry the eggplant slices until they develop a beautiful golden crust—5-7 minutes per side will do the trick.
Step 4: Layer the Ingredients
Once all the components are prepared, preheat your oven to 350°F (175°C). In a large baking dish, start layering the ingredients: begin with a layer of the thick tomato sauce at the bottom, followed by slices of eggplant, a layer of caramelized onions, torn pieces of burrata, a generous sprinkle of grated Parmesan, and a layer of breadcrumbs. Repeat the layering process until all ingredients are used up, finishing with breadcrumbs and Parmesan on top.
Step 5: Bake to Perfection
Cover the baking dish with foil and place it in the oven for 30 minutes. After that, remove the foil to allow the top to crisp up and bake for an additional 10 minutes. This will achieve that enticing golden-brown crust that everyone loves about a proper eggplant parmigiana.
Step 6: Prepare the Parmesan Cream
While the dish is baking, you can whip up the Parmesan cream. In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Gradually whisk in the grated Parmesan, continuing to stir until the cheese melts into a creamy consistency. This luxurious cream will drape perfectly over your baked dish when serving.
Step 7: Broil for Crispiness
Once out of the oven, turn the oven’s broiler on high for about a minute or two, keeping a close eye on it to avoid burning. This final touch will give the topping an irresistible crunch.
Step 8: Serve and Enjoy
Now that your Burrata Eggplant Parmigiana is beautifully baked, let it sit for 10 minutes before serving. This resting time allows the dish to settle and makes slicing easier. Serve it warm, drizzled with the luscious Parmesan cream and garnished with fresh basil. Your guests will be dazzled by both the presentation and the flavors!
Variations
- Protein: For a heartier dish, add cooked Italian sausage slices or shredded chicken between the layers.
- Vegetables: Mix in other roasted vegetables such as zucchini or bell peppers for added nutrition and flavor.
- Spices: Enhance the taste by adding Italian herbs, crushed red pepper flakes, or garlic to the tomato sauce as it simmers.
Cooking Notes
- For extra flavor, consider grilling the eggplants instead of pan-frying for a smokier taste.
- Using fresh tomatoes instead of canned can create a fresher flavor, just be sure to peel and seed them before use.
Serving Suggestions
- Pair this dish with a fresh garden salad or garlic bread for a complete meal.
- A glass of Chianti or a light white wine complements the rich flavors of the eggplant parmigiana beautifully.
Tips
- Ensure that you let the eggplant sit with salt for at least 30 minutes to eliminate bitterness.
- Store leftovers in the fridge in an airtight container; they can last up to three days, and the flavors improve over time.
Prep Time, Cook Time, Total Time
- Prep Time: 50 minutes
- Cook Time: 70 minutes
- Total Time: 2 hours
Nutritional Information
- Calories: Approximately 450 per serving
- Protein: 20g
- Sodium: 650mg
FAQs
Can I use other cheeses instead of burrata?
Yes! If you can’t find burrata, you can use fresh mozzarella or ricotta for similar creamy results.
How do I make this dish gluten-free?
Substitute the breadcrumbs with gluten-free alternatives such as ground almonds or gluten-free panko.
Can I freeze Burrata Eggplant Parmigiana?
Yes, you can freeze it after baking. Just make sure it’s cooled completely before wrapping it tightly to prevent freezer burn.
What can I serve with this dish?
This eggplant parmigiana is fantastic on its own but pairs well with a simple salad or crusty Italian bread to complement the flavors.
Conclusion
The Burrata Eggplant Parmigiana with Caramelized Onions & Parmesan Cream is an extraordinary dish that proves vegetarian food can be rich and satisfying. With its layered depth of flavor, it offers comfort and a taste of Italy that feels like a warm hug on a plate. Whether you’re sharing it at a family meal or serving it at a gathering with friends, this dish is sure to impress and spark joy in every bite. I encourage you to try it out, experiment with your own variations, and don’t hesitate to share your experiences in the comments below. Enjoy your cooking adventure!
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Burrata Eggplant Parmigiana with Caramelized Onions & Parmesan Cream
- Total Time: 2 hours
- Yield: 8 servings 1x
Description
The Burrata Eggplant Parmigiana with Caramelized Onions & Parmesan Cream is an extraordinary dish that proves vegetarian food can be rich and satisfying. With its layered depth of flavor, it offers comfort and a taste of Italy that feels like a warm hug on a plate.
Ingredients
- 8 medium eggplants
- Extra virgin olive oil
- Salt and black pepper
- 10 cups canned chopped tomatoes
- 2 large yellow onions
- 4 burrata balls
- 2½ cups grated Parmesan
- 2½ cups breadcrumbs
- Fresh basil
- ¾ cup heavy cream
Instructions
- Start by bringing the canned chopped tomatoes to a simmer in a saucepan. This process will concentrate the flavors and create a thicker sauce. Let it simmer gently over medium heat for about 30-40 minutes, stirring occasionally to prevent sticking.
- While the sauce is simmering, take a large skillet and add a drizzle of extra virgin olive oil over medium-low heat. Slice the large yellow onions thinly and add them to the skillet. Slowly cook the onions, stirring frequently, until they turn golden brown and sweet—about 20-30 minutes.
- Next, slice the eggplants into one-inch thick rounds. Sprinkle salt over the slices and let them sit for about 30 minutes. After half an hour, rinse the eggplant slices thoroughly and pat them dry with paper towels. Now, heat a skillet with a splash of olive oil and pan-fry the eggplant slices until they develop a beautiful golden crust—5-7 minutes per side will do the trick.
- Once all the components are prepared, preheat your oven to 350°F (175°C). In a large baking dish, start layering the ingredients: begin with a layer of the thick tomato sauce at the bottom, followed by slices of eggplant, a layer of caramelized onions, torn pieces of burrata, a generous sprinkle of grated Parmesan, and a layer of breadcrumbs. Repeat the layering process until all ingredients are used up, finishing with breadcrumbs and Parmesan on top.
- Cover the baking dish with foil and place it in the oven for 30 minutes. After that, remove the foil to allow the top to crisp up and bake for an additional 10 minutes.
- While the dish is baking, you can whip up the Parmesan cream. In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Gradually whisk in the grated Parmesan, continuing to stir until the cheese melts into a creamy consistency.
- Once out of the oven, turn the oven’s broiler on high for about a minute or two, keeping a close eye on it to avoid burning.
- Now that your Burrata Eggplant Parmigiana is beautifully baked, let it sit for 10 minutes before serving. Serve it warm, drizzled with the luscious Parmesan cream and garnished with fresh basil.
Notes
This dish is ideal for meal preps or for a gathering with family and friends.
- Prep Time: 50 minutes
- Cook Time: 70 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 650 mg
- Protein: 20 g