Description
A rich Mediterranean-inspired eggplant parmigiana layered with roasted eggplant, sweet caramelized onions, creamy burrata, and a silky Parmesan cream sauce.
Ingredients
- 2 medium eggplants, sliced into rounds
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large onion, thinly sliced
- 1 tablespoon butter
- 1 cup marinara sauce
- 8 ounces burrata cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1 tablespoon chopped fresh basil
Instructions
- Preheat the oven to 400°F (200°C).
- Arrange eggplant slices on a baking sheet, brush with olive oil, and season with salt and black pepper.
- Roast the eggplant for about 20 minutes, flipping halfway through, until tender and lightly golden.
- In a skillet over medium heat, melt the butter and add the sliced onion.
- Cook the onions slowly for about 15 minutes, stirring occasionally, until caramelized and golden.
- In a small saucepan, heat the heavy cream over medium heat.
- Add minced garlic and grated Parmesan cheese and stir until the sauce becomes smooth and slightly thickened.
- Spread a thin layer of marinara sauce in a baking dish.
- Add a layer of roasted eggplant followed by caramelized onions.
- Repeat the layers and place pieces of burrata over the top.
- Drizzle the Parmesan cream over the dish and sprinkle dried oregano on top.
- Bake for about 15 minutes until warm and bubbling.
- Garnish with chopped fresh basil before serving.
Notes
- Sautéed mushrooms or spinach can be added between layers for extra vegetables.
- Fresh mozzarella can replace burrata for a firmer texture.
- Toasted breadcrumbs sprinkled on top add a crisp finish.
- Salting eggplant briefly before roasting can reduce excess moisture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F (175°C) oven for about 15 minutes until warmed through.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 8g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 75mg
