Instructions
Step 1. Sprinkle the eggplant slices with salt and place them on a wire rack or paper towels. Let them sit for 30 minutes to draw out excess moisture.
Step 2. Pat the eggplant slices dry with paper towels.
Step 3. Preheat the oven to 425°F (220°C).
Step 4. Brush both sides of the eggplant slices with olive oil and arrange them on baking sheets.
Step 5. Roast the eggplant for 20–25 minutes, flipping halfway through, until tender and lightly golden.
Step 6. While the eggplant roasts, heat 1 tablespoon olive oil in a skillet over medium heat.
Step 7. Add the sliced onions and cook for 20–25 minutes, stirring occasionally, until deeply golden and caramelized.
Step 8. Stir in the minced garlic and cook for 1 minute.
Step 9. In a small saucepan, melt the butter over medium heat.
Step 10. Add the garlic and cook for 30 seconds until fragrant.
Step 11. Pour in the heavy cream and bring to a gentle simmer.
Step 12. Whisk in the Parmesan cheese, salt, and black pepper until smooth. Remove from heat.
Step 13. Spread a thin layer of marinara sauce in the bottom of a baking dish.
Step 14. Arrange a layer of roasted eggplant over the sauce.
Step 15. Top with caramelized onions, mozzarella slices, and a spoonful of marinara sauce.
Step 16. Repeat the layers until all ingredients are used, finishing with sauce and a sprinkle of grated Parmesan.
Step 17. Bake for 20–25 minutes until bubbly and lightly browned.
Step 18. Remove from the oven and let rest for 10 minutes.
Step 19. Place the burrata on top of the finished eggplant stack and gently break it open.
Step 20. Drizzle the warm Parmesan cream around and over the dish.
Step 21. Garnish with parsley, crumbled feta or additional Parmesan, and freshly cracked black pepper.
Step 22. Serve warm and enjoy.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Keep the Parmesan cream in a separate container for best texture.
Reheat individual portions in the microwave for 1–2 minutes or in a 350°F (175°C) oven until heated through.
Add fresh burrata after reheating for the best flavor and creamy texture.
Freeze the baked eggplant layers without the burrata for up to 2 months. Thaw overnight in the refrigerator before reheating.
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