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Eggplant Parmigiana with Burrata

burrata cheese
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A luxurious twist on the classic Italian casserole that pairs layers of tender roasted eggplant with rich marinara and melty cheese.

Crowned with creamy burrata cheese that adds a decadent finishing touch to this vegetarian comfort food.

Perfect for family gatherings or special occasions when you want to impress with minimal effort.

Ingredients

Scale
  • 2 large eggplants, sliced into ¼-inch rounds
  • 2 cups marinara sauce (homemade or high-quality store-bought)
  • 1 cup shredded mozzarella cheese
  • ½ cup freshly grated parmesan cheese
  • 8 oz burrata cheese, at room temperature
  • Fresh basil leaves (1 bunch)
  • 2–3 cloves garlic, minced (optional)
  • 2 tbsp extra virgin olive oil, plus more for drizzling
  • ½ cup panko breadcrumbs (optional)
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • ¼ tsp red pepper flakes (optional)

Instructions

  1. Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
  2. Optional but recommended: Place the eggplant slices in a colander, sprinkle with salt, and let sit for 30 minutes. Rinse well and pat completely dry with paper towels.
  3. Brush both sides of each eggplant slice generously with olive oil. Season with salt and freshly ground black pepper.
  4. Arrange eggplant slices in a single layer on the prepared baking sheets and bake for 15-20 minutes until softened and beginning to turn golden at the edges. Flip halfway through for even cooking.
  5. While the eggplant bakes, prepare your marinara sauce. If using store-bought, enhance it by sautéing minced garlic in olive oil, then adding the sauce with dried oregano.
  6. Lightly grease a 9×13 inch baking dish. Spread about ½ cup of marinara sauce in a thin layer across the bottom of the dish.
  7. Create your first layer by arranging half of the baked eggplant slices slightly overlapping. Top with ⅓ of the remaining sauce and sprinkle with ⅓ of the mozzarella and parmesan cheeses.
  8. Repeat with another layer of eggplant, sauce, and cheese. If using breadcrumbs, mix them with a tablespoon of olive oil and the remaining parmesan, then sprinkle over the top layer.
  9. Reduce oven temperature to 375°F. Cover the baking dish with aluminum foil (tented slightly so it doesn’t touch the cheese) and bake for 20 minutes.
  10. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbling and golden brown.
  11. Let the parmigiana rest for 10-15 minutes after removing from the oven.
  12. Just before serving, tear the burrata into pieces and gently place on top of the warm (but not hot) parmigiana.
  13. Finish with a scattering of fresh torn basil leaves, a light drizzle of high-quality olive oil, and fresh cracked black pepper.

Notes

For best results, use firm eggplants with glossy skin and no soft spots.

The salting step helps remove bitterness and excess moisture from the eggplant.

Make sure to thoroughly dry the eggplant after rinsing off the salt to prevent a watery final dish.

The parmigiana (without burrata) can be made a day ahead and refrigerated. Simply reheat and add fresh burrata before serving.

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: eggplant parmigiana with burrata, eggplant parmigiana recipe, burrata cheese, Italian baked casserole, vegetarian comfort food

Find it online: https://www.joyliciousrecipes.com/eggplant-parmigiana-burrata-baked-recipe/