Crispy Eggplant Parm Stacks with Burrata and Basil Marinara Tips, FAQ & printable recipe

Tips for success

For the crispiest eggplant, make sure the oil is hot before adding the rounds. Test by dropping a breadcrumb into the oil—it should sizzle immediately.

Fry in small batches to avoid lowering the oil temperature. After frying, place the rounds on a wire rack instead of paper towels to keep them crisp longer.

When assembling the stacks, use a spoon to spread the marinara evenly, and don't overload with sauce or the eggplant may become soggy.

Grate the mozzarella yourself for better melting. If you have leftover breading, you can coat extra eggplant slices and freeze them for later use.

Variations

• Spicy Arrabbiata: Swap the marinara for a spicy arrabbiata sauce, adding crushed red pepper flakes to the sauce for a fiery kick. Top with extra Parmesan and fresh basil.
• Grilled Eggplant: Instead of frying, grill the breaded eggplant rounds on a lightly oiled grill pan over medium-high heat for 3-4 minutes per side, until charred and tender.
• Zucchini Stacks: Replace the eggplant with thick slices of zucchini. Salt and drain them briefly, then bread and fry as directed. Reduce baking time slightly.
• Vegan Option: Use vegan mozzarella and Parmesan, and substitute the egg wash with a mixture of 1 tbsp ground flaxseed and 3 tbsp water. Choose a vegan panko breadcrumb.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes to crisp.

Freezer

Freeze the fried eggplant rounds (without sauce and cheese) in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat frozen or refrigerated stacks in a 350°F (175°C) oven for 10-15 minutes until heated through and crispy.

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for 10 minutes to restore crispness. Avoid microwaving, as it will make the eggplant soggy.

The breaded eggplant rounds can be prepared up to a day in advance and stored in the refrigerator. Fry them just before serving for the best texture. The marinara sauce can also be made ahead and reheated.

Serving ideas

Serve the eggplant stacks as a main course with a simple green salad dressed with lemon vinaigrette.

Crusty bread or garlic bread on the side is perfect for soaking up any extra marinara. A glass of Chianti or a light red wine complements the rich flavors.

For a lighter meal, serve the stacks as a hearty appetizer, cutting them into smaller portions. Garnish with extra fresh basil and a drizzle of olive oil.

The stacks are best enjoyed immediately after assembly, while the eggplant is still crispy and the burrata is cool and creamy.

Frequently asked questions

Recipe card

Crispy Eggplant Parm Stacks with Burrata and Basil Marinara

Prep 20 minCook 25 minTotal 45 minServes 4

Ingredients

• 2 medium glossy purple eggplants
• 1 tsp kosher salt
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 1/2 cups panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup olive oil
• 2 cups rich marinara sauce
• 8 oz whole milk mozzarella, shredded
• 1/4 cup grated Parmesan cheese
• 2 balls creamy burrata
• 1/2 cup fresh basil leaves

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Tear the fresh basil leaves and scatter them over the burrata-topped stacks. Serve immediately while hot and crispy.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

580

Protein

24 g

Carbohydrates

38 g

Fat

37 g

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