Burrata Eggplant Parmigiana
- A luxurious twist on traditional eggplant parmigiana featuring creamy burrata cheese.
- Layers of perfectly roasted eggplant, vibrant marinara, and three complementary cheeses create an unforgettable vegetarian main dish.
- This Italian comfort food classic gets an elegant upgrade that’s still approachable enough for weeknight cooking.
- Prep Time: 25
- Cook Time: 55
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 large eggplants, sliced into 1/2-inch rounds
- 2 cups marinara sauce
- 8 oz fresh burrata cheese, torn
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, freshly grated
- 2 tbsp extra virgin olive oil, plus more for drizzling
- 10–12 fresh basil leaves
- Salt and freshly ground black pepper, to taste
- 2–3 garlic cloves, minced (optional)
- 1 tsp Italian seasoning (optional)
- 1/4 cup panko breadcrumbs (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Arrange eggplant slices on baking sheets. Brush both sides with olive oil and season with salt and pepper.
- Roast eggplant for 20-25 minutes, flipping halfway through, until golden brown and tender.
- Spread 1/2 cup of marinara sauce across the bottom of a 9×13-inch baking dish.
- Arrange a single layer of roasted eggplant slices over the marinara, slightly overlapping them.
- Spread another 1/2 cup of marinara sauce over the eggplant layer.
- Tear half of the burrata into chunks and distribute evenly over the sauce. Sprinkle with 1/3 cup mozzarella and 2 tbsp Parmesan.
- Create another layer of roasted eggplant slices, followed by the remaining marinara sauce.
- Tear the remaining burrata over the sauce, then sprinkle with the remaining mozzarella and Parmesan cheese.
- Bake for 25-30 minutes until the cheese is bubbling and golden brown.
- Allow to rest for 10-15 minutes before serving.
- Garnish with fresh torn basil leaves and a drizzle of olive oil just before serving.
Notes
- For extra flavor, try salting the eggplant slices and letting them sit in a colander for 30 minutes before cooking to draw out bitter juices.
- Room-temperature burrata melts more beautifully, so remove it from the refrigerator 20-30 minutes before using.
- This dish can be assembled up to 24 hours ahead and refrigerated until ready to bake.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8
- Sodium: 560
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 18
- Fiber: 6
- Protein: 15
- Cholesterol: 45
Keywords: Burrata Eggplant Parmigiana, burrata cheese, eggplant recipes, Italian comfort food, vegetarian main