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
Scale
- 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