Crispy Eggplant Parmesan Skillet with Melted Mozzarella and Burrata

Crisp breaded eggplant, a skillet of bubbling tomato sauce and a generous shower of Parmesan come together in one pan. Mozzarella melts through every layer, and creamy burrata goes on at the end. This is a dinner that feels special, yet it stays simple enough for a weeknight.

This eggplant parmesan skips the deep baking dish and builds everything in a cast iron skillet. Thick rounds of eggplant are dredged in flour, egg and breadcrumbs, then fried until golden and crisp. The rounds go over a pool of garlicky tomato sauce, so each slice sits in warm sauce while the cheese melts over the top.

The finished dish is lifted out in a neat stack, with fresh burrata and a basil leaf on top and extra sauce spooned around the plate. The method keeps the crust crisp, the sauce rich and the cheese fully melted without a long bake. Plan about one hour from start to finish, including the eggplant rest.

Ingredients

Why this recipe works

Salting the eggplant and patting the rounds dry removes excess moisture, which is the key to a crust that fries golden instead of soft.

The three-step breading of flour, egg and breadcrumbs gives the coating something to grip, so it stays attached while the rounds fry. Frying in batches in hot oil seals the outside quickly, keeping the inside tender and the exterior crisp.

Building the layers in the skillet brings the sauce, eggplant and cheese into direct contact with the heat. The tomato sauce bubbles under the eggplant, softening the edges of each slice and carrying flavor upward through the stack.

Parmesan grated finely melts quickly and browns lightly, while the mozzarella stretches and binds the layers together. The short oven stage finishes the cheese without overcooking the crust.

Notes and substitutions

Choose a firm, glossy eggplant with smooth skin and no soft spots. Slice the rounds to an even 1/2-inch thickness so they cook at the same rate. A box grater gives the finest shreds of Parmesan, which melt into the sauce more evenly than coarse pieces. Fresh mozzarella brings more moisture, so pat it dry before layering to keep the crust from softening.

A 12-inch cast iron skillet is the key piece of equipment, because it holds heat for the frying and the final bake and goes straight from the stove to the oven. You will also need a box grater, shallow dishes for the breading, a slotted spatula and paper towels to drain the rounds.

Burrata is added only at the end, so it stays creamy and cool rather than melting into the sauce. Substitutions are listed below if you prefer a different mozzarella or breadcrumb.

• fresh mozzarella: low-moisture mozzarella, shredded, pressed dry with paper towels
• burrata: extra fresh mozzarella torn into pieces
• plain breadcrumbs: panko for a lighter, more airy crunch

Equipment

• 12-inch cast iron skillet
• box grater
• wooden cutting board
• sharp chef's knife
• shallow dishes for breading
• slotted spatula
• paper towels