Crispy Eggplant Parm Stacks with Burrata and Basil Marinara Step-by-step instructions

Before you start

Before starting, set up a breading station with three shallow dishes: flour, beaten eggs, and a mixture of panko and Parmesan. Slice the eggplant into uniform rounds, about 1/2-inch thick, and salt them to draw out moisture.

Shred the mozzarella and grate the Parmesan. Have the marinara sauce and basil ready. Preheat the oven to 400°F (200°C) when you begin frying.

Instructions

Prep and Bread

1. 1Prepare the Eggplant
   Slice the glossy purple eggplants into thick uniform rounds, about 1/2 inch thick. Sprinkle both sides with kosher salt and let them sit on a paper towel-lined plate for 15 minutes to draw out excess moisture. Pat dry thoroughly.
   Look for Eggplant slices are dry and slightly softened after salting.
   Tip Salting prevents sogginess and helps the breading adhere.
2. 2Set Up the Breading Station
   Place the all-purpose flour in a shallow dish. Beat the eggs in a second dish. In a third dish, combine the panko breadcrumbs with 1/2 cup of grated Parmesan cheese. Arrange the three dishes in an assembly line.
   Look for Three dishes ready: flour, beaten eggs, and panko mixture.
   Tip Use one hand for dry ingredients and the other for wet to avoid clumping.
3. 3Bread the Eggplant
   Dredge each eggplant round in flour, shaking off excess. Dip into the beaten eggs, letting any excess drip off. Press into the panko-Parmesan mixture, coating both sides evenly. Place the breaded rounds on a plate.
   Look for Each round is evenly coated with a golden crumb layer.
   Tip Press gently so the breading sticks well.

The eggplant slices are salted, patted dry, and coated evenly with flour, egg, and the panko-Parmesan mixture.

The breading station is set up neatly, and the coated rounds are ready for the skillet. The surface should feel dry and crumbly, with no bare spots.

Fry and Assemble

4. 4Fry the Eggplant
   Heat the olive oil in a large cast iron skillet over medium-high heat until shimmering. Working in batches, add the breaded eggplant rounds in a single layer. Fry until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain.
   Look for Eggplant is deep golden and crisp on both sides.
   Tip Do not overcrowd the pan; adjust heat to keep oil sizzling.
5. 5Assemble the Stacks
   Preheat the oven to 400°F (200°C). Spoon a layer of marinara sauce over each fried eggplant round. Top with shredded mozzarella and a sprinkle of Parmesan. Stack the rounds into tall towers, repeating the sauce and cheese between layers.
   Look for Stacks are built with sauce and cheese between each layer.
   Tip Use a spatula to transfer stacks to a baking dish if needed.
6. 6Melt the Cheese
   Place the assembled stacks in the preheated oven and bake until the mozzarella is melted and bubbly, about 5-7 minutes. The cheese should be fully melted and slightly golden on top.
   Look for Cheese is melted and bubbly, with no raw egg visible.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Watch closely to avoid over-browning the cheese.

The eggplant rounds are fried to a deep golden brown and drained on paper towels. The stacks are assembled with marinara, mozzarella, and Parmesan, and they are baking in the oven until the cheese is melted and bubbly. The kitchen smells rich and savory.

Finish and Serve

7. 7Add the Burrata
   Remove the stacks from the oven. Slice open the creamy burrata balls and place one half on top of each stack. Gently pull the burrata apart to create a cheese-stretching layer over the stacks.
   Look for Burrata is creamy and stretches when pulled.
   Tip Handle burrata gently to keep it intact.
8. 8Finish with Basil
   Tear the fresh basil leaves and scatter them over the burrata-topped stacks. Serve immediately while hot and crispy.
   Look for Bright green basil contrasts with the golden stacks.
   Tip Add basil at the end to preserve its fresh flavor.

The burrata is sliced open and placed on top of each stack, with the creamy interior stretching as it is pulled. Fresh basil is scattered over the top. The stacks are tall, golden, and inviting, ready to be served immediately.

Common mistakes

Avoid slicing the eggplant too thin, as it can become mushy during frying. Do not skip the salting step—it removes moisture and prevents sogginess. When frying, do not overcrowd the pan, as this lowers the oil temperature and makes the eggplant greasy.

Also, be careful not to overbake the stacks, as the eggplant may lose its crispness. Finally, add the burrata only after baking so it stays creamy and doesn't melt away.

How to tell it’s done

The eggplant is done when it is golden brown and crispy on both sides, with an internal temperature of at least 160°F (71°C) for the egg coating.

The stacks are ready when the mozzarella is fully melted and bubbly, and the burrata is soft and creamy. The eggplant should be tender on the inside but crunchy on the outside. Serve immediately to enjoy the contrast of textures at its best.

• Egg dishes: 160°F (71°C) in the thickest part