Description
A rich and indulgent twist on classic eggplant Parmigiana, featuring crispy breaded eggplant, sweet caramelized onions, a luscious Parmesan cream sauce, and creamy burrata cheese.
Ingredients
Scale
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
- 2 large yellow onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (for sauce)
- 1/4 teaspoon nutmeg
- 1 1/2 cups marinara sauce
- 8 oz fresh burrata cheese (1–2 balls)
- Fresh basil leaves, for garnish
Instructions
- 1. Salt the eggplant slices and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
- 2. Set up breading station: flour in one bowl, beaten eggs in another, and mix panko, 1/2 cup Parmesan, garlic powder, oregano, and pepper in a third.
- 3. Dredge each eggplant slice in flour, then egg, then panko mixture. Set on a wire rack.
- 4. Heat 1/2 inch oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden and crispy, about 2-3 minutes per side. Drain on paper towels.
- 5. For caramelized onions: In a large skillet, melt butter with olive oil over medium heat. Add sliced onions and cook, stirring occasionally, for 25-30 minutes until deep golden brown and soft. Season with salt.
- 6. For Parmesan cream: In a small saucepan, heat heavy cream over medium-low heat. Whisk in 1/2 cup Parmesan and nutmeg until smooth. Simmer gently for 2-3 minutes until thickened. Keep warm.
- 7. Preheat oven to 375°F (190°C). Spread a thin layer of marinara in the bottom of a 9×13 baking dish.
- 8. Layer half the fried eggplant slices over the sauce, then top with half the caramelized onions and dollops of half the burrata. Repeat layers (eggplant, remaining onions, remaining burrata).
- 9. Pour Parmesan cream evenly over the top. Bake for 15-20 minutes until bubbly and golden.
- 10. Let rest for 5 minutes, then garnish with fresh basil. Serve warm.
Notes
Burrata is best added during the last few minutes of baking to keep its creamy center. For a lighter version, you can bake the breaded eggplant instead of frying.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 620
- Sugar: 12g
- Fat: 38g
- Carbohydrates: 42g
- Protein: 22g