Crispy Eggplant Parmesan Skillet with Molten Mozzarella and Burrata Tips, FAQ & printable recipe

Tips for success

Salt the eggplant rounds early and give them enough time to drain. This step removes excess moisture, which keeps the breading crisp and stops the layers from becoming watery in the skillet. Pat each slice dry before dredging so the flour sticks evenly and the crumb coating browns well in the oil.

Fry only as many rounds as fit in a single layer. Crowding the pan drops the oil temperature and produces pale, greasy slices. Keep a rack or a plate lined with paper towels nearby so the fried rounds stay crisp while the rest cook, and let the oil come back to temperature before each new batch.

Variations

• Classic Mozzarella Only: Skip the burrata and use shredded mozzarella throughout the layers for a firmer, more traditional texture. The cheese still melts into long strings, and the crust stays just as crisp for a slightly lighter center.
• Panko Crunch: Replace the plain dry breadcrumbs with panko for an extra-crisp, airy coating. Fry the rounds the same way and watch them closely, since panko browns faster than fine crumbs in hot oil.
• Extra Basil Finish: Tear a larger handful of fresh basil and scatter it over the skillet after baking, just before cutting. The fresh leaves add a bright, peppery note that cuts through the rich cheese and the warm tomato sauce.
• Spicy Sauce: Stir a pinch of red pepper flakes into the tomato sauce before layering. A little heat adds depth to the sauce and balances the creamy burrata, without changing the core layers of eggplant and cheese.

Storage and make-ahead

Fridge

Store leftovers in a sealed container in the refrigerator for up to three days, and cool the dish within two hours of cooking.

Freezer

Freezing is not recommended, because the fried coating turns soft once thawed and the burrata becomes grainy and watery.

Reheat

Reheat wedges in a 350°F (175°C) oven on a rack for about 10 minutes until the cheese softens again and the coating crisps.

Leftovers keep best when cooled promptly. Let the skillet cool for no more than two hours at room temperature, then transfer the eggplant, sauce and cheese to an airtight container. Refrigerated leftovers keep for up to three days.

Keep the container sealed so the eggplant does not absorb moisture from the fridge and lose its texture. Reheat only the portion you plan to eat, since repeated reheating dulls the crust and can make the cheese grainy. If the sauce separates in storage, stir it gently while it warms through.

You can prepare much of this dish in advance. Make the tomato sauce a day ahead and keep it refrigerated. Slice, salt and dry the eggplant, then bread and fry the rounds up to a day ahead, storing them in a single layer on a rack in the refrigerator.

Shred the mozzarella and grate the Parmesan the same day for the best melt. Assemble the skillet shortly before baking so the fried eggplant does not soften under the sauce. Bake straight from the fridge, adding about five minutes to the oven time, and let the dish rest before serving so the layers set.

Serving ideas

Serve the skillet at the table, cutting it into wedges so the layers and the stretchy cheese are on full display. A simple green salad with a sharp vinaigrette balances the richness of the cheese and the savory tomato sauce.

Crusty bread is useful for catching any sauce that pools in the bottom of the pan, and a little extra grated Parmesan at the table adds salt and savor for those who want more.

For a relaxed dinner, pair the eggplant with a plate of simply cooked pasta tossed in olive oil and basil, or with roasted vegetables that echo the flavors of the sauce.

Keep the drinks light and cool, such as sparkling water with lemon or a chilled glass of dry red wine, and pour them before the skillet comes out of the oven so everyone sits down while the cheese is still bubbling.

Frequently asked questions

Recipe card

Crispy Eggplant Parmesan Skillet with Molten Mozzarella and Burrata

Prep 35 minCook 45 minRest 10 minTotal 1 h 30 minServes 4

Ingredients

• 1 whole eggplant (about 1 1/2 lb), sliced into 1/2-inch rounds
• 3 cloves garlic, peeled and smashed
• 1/2 cup all-purpose flour, for dredging
• 2 large eggs, beaten
• 1 cup plain dry breadcrumbs
• 1/2 cup finely grated Parmesan cheese, plus more for topping
• 1/4 cup olive oil, for frying
• 2 cups tomato sauce, store-bought or made ahead
• 8 oz block mozzarella, shredded
• 1 ball (8 oz) burrata, torn into pieces
• 1/2 cup fresh basil leaves, plus a sprig for garnish
• Kosher salt and black pepper, to taste

Instructions

1. Slice the eggplant into even 1/2-inch rounds on a wooden board. Season both sides with kosher salt and set the rounds on paper towels for about 15 minutes so they release moisture, then pat them dry.
2. Peel and smash the garlic cloves and tear the basil leaves. Set up three shallow dishes: flour seasoned with salt and pepper, the beaten eggs, and the breadcrumbs mixed with the grated Parmesan.
3. Dredge each slice in flour, dip it in the beaten egg, then press it firmly into the breadcrumb mixture so it is fully coated. Set the breaded rounds on a plate while you heat the oil.
4. Heat the olive oil in the cast iron skillet over medium-high heat. Fry the breaded rounds in batches for 2 to 3 minutes per side until deep golden and crisp, then drain them on a rack.
5. Spoon a thin layer of tomato sauce into the cast iron skillet with the smashed garlic cloves. Arrange a layer of fried eggplant over the sauce, then add more sauce, a handful of shredded mozzarella and a few torn pieces of burrata.
6. Repeat the layers until the eggplant is used, finishing with sauce, shredded mozzarella and a sprinkle of Parmesan. Bake at 400°F (200°C) for 15 to 20 minutes until the cheese is melted and bubbling around the edges.
7. Let the skillet rest for about 10 minutes so the layers set. Scatter the torn basil leaves over the top and finish with a basil sprig, then cut into wedges to reveal the layers.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

640

Protein

30 g

Carbohydrates

40 g

Fat

40 g

Fiber

6 g

Sugar

10 g

Sodium

1400 mg

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