Creamy Eggplant Parmesan with Burrata
Golden roasted eggplant layered with rich tomato sauce, melted mozzarella and Parmesan, then finished with creamy burrata and fresh basil. Comforting, cheesy, and absolutely delicious!
Ingredients
For the eggplant
- 2 large eggplants
- 1½ tsp salt
- 3 tbsp olive oil
- ½ tsp black pepper
- ½ tsp Italian seasoning
- ½ tsp garlic powder
For the tomato sauce
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 tbsp tomato paste
- ½ tsp dried oregano
- ½ tsp dried basil
- ¼ tsp red pepper flakes, optional
- Salt and black pepper, to taste
For layering
- 1½ cups shredded mozzarella
- ½ cup finely grated Parmesan
- 1 large ball burrata, about 4 oz / 115 g
- Fresh basil or mint, for garnish
- Extra Parmesan, for finishing
👩🍳 Instructions
1. Prepare the eggplant
Slice the eggplants into rounds about ½-inch thick. Arrange them on a tray and sprinkle lightly with salt. Let them sit for 20–30 minutes to draw out excess moisture.
Pat them thoroughly dry with paper towels.
2. Roast the eggplant
Heat oven to 425°F (220°C).
Brush both sides of the eggplant slices with olive oil and season with black pepper, Italian seasoning, and garlic powder.
Arrange in a single layer and roast for 20–25 minutes, flipping halfway, until tender and nicely browned.
3. Make the tomato sauce
Heat olive oil in a saucepan over medium heat. Add garlic and cook for about 30 seconds.
Add crushed tomatoes, tomato paste, oregano, basil and red pepper flakes. Season with salt and pepper.
Simmer uncovered for 15–20 minutes, stirring occasionally, until thick and flavorful.
4. Assemble
Reduce oven temperature to 400°F (200°C).
Spread a little tomato sauce in the bottom of a baking dish.
Add a layer of roasted eggplant, followed by tomato sauce, mozzarella and Parmesan.
Repeat the layers until everything is used, finishing with mozzarella and Parmesan on top.
5. Bake
Bake uncovered for 20–25 minutes, until bubbling and golden.
For a more deeply browned top, broil for 1–2 minutes, watching carefully.
6. Add the burrata
Let the eggplant Parmesan rest for about 5 minutes.
Tear the burrata open and spoon it generously over the top. The warm eggplant and tomato sauce will make the burrata wonderfully creamy.
Finish with fresh basil or mint, a little Parmesan and a drizzle of olive oil.
🍽️ Serving
Serve warm with extra tomato sauce spooned around the plate. For the creamy presentation shown in the picture, place a generous spoonful of burrata on top just before serving.
🌰 Nut Information
- Contains nuts: No, as written.
- Nut-free: Yes, provided all packaged ingredients are produced in a nut-free environment.
- Burrata, mozzarella and Parmesan are naturally nut-free.
- For nut allergies: Check the labels of packaged tomato sauce, cheese and seasonings for cross-contact warnings.
🔄 Easy Substitutions
- Burrata: Fresh mozzarella or ricotta
- Mozzarella: Provolone or fontina
- Parmesan: Pecorino Romano
- Fresh basil: Fresh parsley
- Crushed tomatoes: Passata or tomato purée
❓ Q&A
Can I make this ahead?
Yes. Assemble the eggplant Parmesan without the burrata, refrigerate, and bake when ready. Add the burrata after reheating.
Can I use fried eggplant instead of roasted?
Absolutely. Frying gives a richer, more traditional eggplant Parmesan, while roasting makes it lighter and less oily.
Why add burrata at the end?
Burrata has a delicate creamy center. Adding it after baking keeps that luxurious texture instead of cooking the creaminess away.
Can I freeze it?
Yes, but freeze it without the burrata. Thaw overnight in the refrigerator and reheat thoroughly, then add fresh burrata before serving.
How do I keep it from becoming watery?
Salt and thoroughly dry the eggplant, roast it until well browned, and simmer the tomato sauce until fairly thick before assembling.
Can I make it without breadcrumbs?
Yes. This version is already breadcrumb-free, relying on roasted eggplant, cheese and sauce for the layers.
Is it vegetarian?
Yes, provided the Parmesan you use is vegetarian-certified if that matters to you.
