Description
A rich and indulgent twist on classic eggplant parmigiana, featuring creamy burrata, sweet caramelized onions, and a luscious parmesan cream sauce.
Ingredients
Scale
- 2 large eggplants, sliced into 1/2-inch rounds
- Kosher salt
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups panko breadcrumbs
- 1 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
- For the Caramelized Onions:
- 2 large onions, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
- For the Parmesan Cream:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, minced
- Salt and pepper to taste
- For Assembly:
- 8 ounces burrata cheese, torn
- 1 cup marinara sauce
- Fresh basil leaves, for garnish
Instructions
- 1. Begin by salting the eggplant slices: Arrange the slices on a baking sheet, sprinkle lightly with salt, and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
- 2. Meanwhile, prepare the caramelized onions: In a large skillet, heat olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until soft and golden brown, about 20-25 minutes. Stir in balsamic vinegar and sugar, cook for another 2 minutes, then set aside.
- 3. Prepare the Parmesan cream: In a small saucepan, combine heavy cream, grated Parmesan, and minced garlic. Heat over medium-low heat, stirring constantly, until the cheese is melted and the sauce thickens slightly. Season with salt and pepper. Keep warm.
- 4. Set up a breading station: Place flour in one shallow dish, beaten eggs in another, and mix panko breadcrumbs, Parmesan cheese, oregano, and black pepper in a third dish.
- 5. Dredge each eggplant slice first in flour, then dip in egg, and finally coat with the panko mixture, pressing to adhere.
- 6. In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
- 7. Preheat oven to 375°F (190°C).
- 8. Assemble the dish: Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange a layer of fried eggplant slices over the sauce. Top with a spoonful of caramelized onions, dollops of Parmesan cream, and torn pieces of burrata. Repeat layers, ending with a final layer of eggplant, sauce, and the remaining burrata and cream.
- 9. Bake for 20-25 minutes until bubbly and the cheese is melted and golden.
- 10. Remove from oven, garnish with fresh basil, and serve immediately.
Notes
For a gluten-free version, substitute almond flour for all-purpose flour and use gluten-free panko breadcrumbs. The dish can be assembled up to a day ahead and refrigerated; increase baking time by 10 minutes if baking from cold.
Nutrition
- Calories: 520 kcal
- Sugar: 12 g
- Fat: 34 g
- Carbohydrates: 38 g
- Protein: 20 g