Eggplant Parmigiana with Burrata, Caramelized Onions, and Parmesan Cream: A Delightful Twist on a Classic

Do you ever find yourself needing a cozy meal that brings comfort and flavor without taking hours to prepare? Eggplant Parmigiana with Burrata, Caramelized Onions, and Parmesan Cream is the perfect answer! Not only does this dish combine the heartiness of eggplant with the creamy deliciousness of burrata, but it also makes for an impressive dinner that will wow your family and friends. Trust me, you’ll want to keep this recipe close at hand for your next gathering—especially when you can say you whipped it up in no time!

Why You’ll Love This Eggplant Parmigiana

First off, let’s take a moment to appreciate eggplant. Are you team eggplant? I personally couldn’t be more enthusiastic about it! This versatile veggie shimmers like a jewel in the vegetable aisle and is the hidden star of this dish. Not to mention, pairing it with creamy burrata, sweet caramelized onions, and decadent Parmesan cream elevates the classic Parmigiana into something truly extraordinary.

And let’s face it, we all could use a little cheer in our kitchens—especially when we can enjoy an aromatic dish that makes it smell like Italy in there! So, are you ready to dive into this cheesy, luscious journey? Grab your apron, and let’s get started!

Ingredients

Here’s what you’ll need to make this delectable Eggplant Parmigiana:

• For the Eggplant:

  • 2 large eggplants, sliced into 1/4 inch rounds
  • Salt, for sweating the eggplant
  • Olive oil, for frying

• For the Caramelized Onions:

  • 2 large onions, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon sugar (to help with the caramelization)
  • Salt and pepper to taste

• For the Parmesan Cream:

  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste

• For Assembly:

  • 1 cup burrata cheese
  • Fresh basil for garnish (optional)
  • Additional grated Parmesan for topping

Steps to Deliciousness

1. Sweat the Eggplant: Start by sprinkling salt on the eggplant slices and placing them in a colander. Let them sweat for about 30 minutes to draw out moisture and bitterness. This little step is key!

2. Caramelize the Onions: While the eggplants are sweating, let’s shift gears and caramelize those onions! In a skillet, heat olive oil over medium heat. Add the sliced onions and sugar, stirring occasionally. Cook for about 20-25 minutes until they are soft, golden brown, and smell amazing! Just remember, patience is key—you want them perfectly caramelized and not burnt!

3. Prep the Eggplant: Rinse the eggplant slices to remove excess salt and pat them dry with paper towels. Heat olive oil in the same skillet over medium heat, and fry each round until golden brown on both sides. Set the fried eggplant aside on paper towels to soak up any excess oil.

4. Make the Parmesan Cream: In a small saucepan, heat heavy cream over low heat until simmering. Gradually whisk in the grated Parmesan until melted and creamy. Season with salt and pepper to taste. This might just be the most delightful cream you’ve ever encountered!

5. The Assembly: Now, grab a baking dish and start layering! Begin with a layer of eggplant, followed by a generous dollop of caramelized onions, a scoop of burrata, and a drizzle of Parmesan cream. Repeat the layers until all ingredients are used, topping the final layer with Parmesan cheese.

6. Bake: Preheat your oven to 375°F (190°C) and bake for about 30-35 minutes until bubbly and golden. You may need to put it under the broiler for a couple of minutes for that perfectly browned top. Just keep an eye on it so it doesn’t turn into a charred masterpiece!

7. Serve and Garnish: Let the dish cool slightly before serving. Garnish with fresh basil if you’d like—because what’s better than a pop of color and fresh herbs on your plate?

Cooking Tips for the Perfect Eggplant Parmigiana

• Avoiding Soggy Eggplant: Sweating the eggplant is essential. It not only removes bitterness but also keeps it from turning into a soggy mess in your final dish.
• Customize Your Layers: Feel free to add layers of spinach or other veggies for a nutritious boost. A little extra color never hurts!
• Don’t Skimp on the Cream: Seriously, the Parmesan cream is a game changer! Just don’t tell your waistline.

A Taste of Memories

You know, this Eggplant Parmigiana with Burrata and Caramelized Onions became my go-to dish for family gatherings after my kids devoured it one Sunday evening. They often joke that they’re not fans of “veggie dinners," but this dish had them coming back for seconds… and thirds!

FAQs

Can I substitute the eggplant in this recipe?
Absolutely! Zucchini or mushrooms make tasty alternatives. Just remember, they will change the texture and flavor a bit!

How can I store leftovers?
Pop any leftovers in an airtight container and refrigerate. They’ll last about 3-4 days—if they even last that long!

Can I make this dish ahead of time?
You bet! Prepare everything and assemble it in advance. Just cover and refrigerate, then bake it when you’re ready to serve.

Whether you’re hosting a dinner party or just treating yourself to a cozy evening, this Eggplant Parmigiana with Burrata, Caramelized Onions, and Parmesan Cream is sure to steal the show. So roll up those sleeves, have some fun in the kitchen, and enjoy a dish that promises to bring smiles, satisfaction, and perhaps a few happy dances in your home!

Happy Cooking!

Meta Description

Eggplant Parmigiana with Burrata is the perfect recipe for a cozy night. Quick, easy, and delicious—this dish will elevate your mealtime game!