Crispy Eggplant Parm Sandwich with Burrata and Vodka Sauce Tips, FAQ & printable recipe

Tips for success

For an extra level of flavor, season the eggplant rounds with a pinch of garlic powder or dried oregano before dredging them in the breadcrumbs. This adds a subtle aromatic quality that complements the vodka sauce. Additionally, ensure the eggplant is completely dry after slicing; using a paper towel to pat them dry before salting will help the breading stick better and result in an even crispier final texture.

If you are serving these sandwiches for a larger group, you can keep the fried eggplant rounds warm in a low-temperature oven set to 200°F (95°C) on a wire rack. This prevents them from becoming soggy while you fry the remaining batches.

Avoid stacking the fried eggplant, as the trapped steam will soften the crisp crust. Assemble the sandwiches just before serving to maintain the perfect balance of hot and cool elements.

Variations

• Spicy Arrabbiata Version: Replace the vodka marinara with a spicy arrabbiata sauce for a fiery kick. Add a pinch of red pepper flakes to the breadcrumb mixture for even more heat.
• Herb-Crusted Eggplant: Incorporate fresh chopped basil, parsley, and oregano into the panko mixture before breading the eggplant for a vibrant, herbaceous flavor profile in every bite.

Storage and make-ahead

Fridge

Store leftover fried eggplant in an airtight container in the refrigerator for up to 2 days. Keep sauces and burrata separate.

Reheat

Reheat the eggplant in a 375°F (190°C) oven for 5 to 8 minutes until crisp. Do not microwave, as it will lose its texture.

If you have leftovers, store the fried eggplant separately from the ciabatta and sauce. Place the eggplant in an airtight container with paper towels to absorb any residual moisture, and store the sauce and burrata in their own separate containers.

This prevents the bread from becoming soft and the burrata from losing its texture. Components can be kept in the refrigerator for up to 2 days, though the eggplant is best enjoyed immediately after frying.

You can prepare the breaded eggplant rounds up to 2 hours before frying, keeping them in the refrigerator on a parchment-lined tray. The vodka sauce can also be made or warmed in advance.

However, the frying and final assembly should be done right before serving to ensure the eggplant remains crispy and the burrata maintains its ideal consistency. Toasting the ciabatta can also be done just before assembly to ensure it remains fresh and crunchy.

Serving ideas

Serve these sandwiches immediately while the eggplant is still hot and crunchy. Pair them with a simple side salad of arugula dressed with a light lemon vinaigrette to cut through the richness of the fried eggplant and burrata. The peppery bite of the arugula complements the savory vodka sauce and the sweetness of the basil pesto perfectly, creating a balanced and satisfying meal for any occasion.

When slicing the sandwiches, use a serrated knife to cut through the crusty ciabatta without squashing the delicate filling. Present the sandwiches on a platter with extra pesto on the side for dipping.

If you are serving these as a main course, one sandwich per person is usually plenty, as they are quite filling. Ensure the burrata is served at room temperature for the best flavor and texture experience when biting into the sandwich.

Frequently asked questions

Recipe card

Crispy Eggplant Parm Sandwich with Burrata and Vodka Sauce

Prep 10 minCook 5 minTotal 15 minServes 2

Ingredients

• 1 medium Italian eggplant, sliced into 4 thin rounds
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmigiano cheese
• 2 cups olive oil, for frying
• 1/2 cup vodka marinara sauce, warmed
• 1 ball fresh burrata cheese, drained
• 2 pieces ciabatta bread, toasted
• 2 tbsp basil pesto

Instructions

1. Slice the Italian eggplant into four thin, even rounds. Season them lightly with salt. In a shallow bowl, combine the panko breadcrumbs and grated Parmigiano cheese. Dredge each eggplant round thoroughly in the mixture, ensuring all sides are evenly coated with the crumb mixture. Set aside on a plate while you prepare the oil for frying.
2. Heat the olive oil in a heavy-bottomed pot or deep fryer to 365°F (185°C). Carefully lower the breaded eggplant rounds into the hot oil. Fry for approximately 3 minutes, or until the exterior is deep golden brown and shattered-crisp. Remove the eggplant using tongs and let it drain briefly on paper towels to remove excess oil before assembling the sandwiches.
3. Toast the ciabatta bread slices until golden. Spread the warm vodka marinara sauce onto the toasted ciabatta. Place the crispy eggplant rounds on top of the sauce. Carefully tear the ball of fresh burrata and distribute it over the hot eggplant. Drizzle with fresh basil pesto, top with the remaining bread, and serve immediately while the components are warm and textures are contrasting.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

480

Protein

18 g

Carbohydrates

42 g

Fat

26 g

Fiber

6 g

Sugar

5 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.