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

Tips for success

Start with the eggplant salting, since that step makes the most difference to the final crust. Use kosher salt and give the rounds a full 10 minutes on paper towels, then pat them completely dry before dredging. A dry surface browns faster and holds the breading better in hot oil, which keeps the rounds crisp even after they sit in the sauce.

Grate the Parmesan just before cooking for the best flavor and texture. Pre-grated cheese is often dry and coarse, so it melts less evenly and can leave a grainy finish.

Keep a small bowl of extra Parmesan ready for the top layer and the plate. Finely grated cheese spreads across the surface and forms a golden, savory crust that ties the layers together.

Variations

• Spicy version: Add a pinch of crushed red pepper to the garlic and tomato sauce as it simmers. The heat balances the sweet tomato and the rich melted cheese, and it is a simple change that keeps the rest of the method exactly the same.
• Herb-forward version: Stir a handful of chopped fresh basil into the tomato sauce just before layering. The herbs add a fresh, green note that brightens the dish, and the burrata and basil leaf on top echo the same flavor.
• Panko crust version: Use panko breadcrumbs in place of the plain crumbs for a lighter, airier crunch. Press the coating gently and fry as directed. The larger flakes stay crisp longer under the sauce and cheese on the skillet.
• Extra cheese version: Add a second layer of grated Parmesan between the eggplant layers before the final bake. The extra cheese melts into the sauce, creating more golden, savory edges and a deeper, more rounded flavor in every bite.

Storage and make-ahead

Fridge

Store leftovers in a sealed container for up to 3 days, after cooling for no more than 2 hours.

Freezer

Freezing is not recommended, because the breaded coating turns soft once thawed.

Reheat

Reheat the eggplant and sauce in a 375°F (190°C) oven for 10 to 12 minutes, until hot and the cheese has softened again.

Leftover eggplant parmesan keeps well when it is cooled promptly. Let the skillet sit for no more than 2 hours at room temperature, then transfer the remaining eggplant, sauce and cheese to a shallow airtight container. Separate the burrata from the rest, since it is best eaten soon after opening.

Store the eggplant and sauce in the refrigerator, where they stay fresh for up to 3 days. Keep the layers in a single layer if possible so the coating dries out less. Reheat only the portion you plan to eat, to keep the rest of the dish intact for later servings.

You can prepare most of this dish in advance to make dinner faster. Make the tomato sauce up to two days ahead, cool it quickly and refrigerate it in a sealed container. Slice and salt the eggplant, then bread and fry the rounds the same day you plan to serve, since the crust is best within a few hours of frying.

Grate the Parmesan and slice the mozzarella ahead, and keep both covered in the refrigerator. Assemble the skillet just before baking so the eggplant stays crisp and the cheese melts evenly. Add the burrata and basil only at the table, right after the skillet comes out of the oven.

Serving ideas

Serve the eggplant parmesan straight from the skillet while the cheese is still molten and the crust is crisp. Lift each stack with a spatula onto warm plates, spoon the extra tomato sauce around the base, and sprinkle a little Parmesan over the top.

Place a spoonful of burrata on each serving and add a fresh basil leaf just before bringing the plates to the table, so the cream stays cool and the herb stays bright.

Pair the dish with a simple green salad dressed in olive oil and lemon, or with a loaf of crusty bread to soak up the sauce. A glass of chilled red wine or sparkling water works well alongside the rich cheese and tomato. Because the dish is hearty on its own, a light side keeps the meal balanced and easy to share at the table with family or friends.

Frequently asked questions

Recipe card

Crispy Eggplant Parmesan Skillet with Melted Mozzarella and Burrata

Prep 35 minCook 30 minRest 5 minTotal 1 h 10 minServes 4

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 cup finely grated Parmesan cheese, plus more for topping
• 8 oz fresh mozzarella, sliced
• 1 ball burrata (about 4 oz), for serving
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup plain breadcrumbs
• 1 tsp kosher salt, plus more to taste
• 1/3 cup olive oil, for frying
• 4 cloves garlic, thinly sliced
• 2 cups rich tomato sauce
• 1 tsp dried Italian herbs
• fresh basil leaves, for garnish, to taste

Instructions

1. Trim the ends of the eggplant and slice it into 1/2-inch rounds on a wooden cutting board. Season the rounds on both sides with kosher salt and lay them on paper towels for about 10 minutes to draw out moisture. Meanwhile, slice the garlic thinly and finely grate the Parmesan over the board with a box grater.
2. Place the flour, the beaten eggs and the breadcrumbs in three shallow dishes. Slice the fresh mozzarella and set it aside with the burrata, ready for layering. Dredge each eggplant round first in flour, then in egg, then in breadcrumbs, pressing gently so the coating adheres.
3. Heat the olive oil in the cast iron skillet over medium-high heat until it shimmers. Fry the breaded eggplant rounds in batches for 2 to 3 minutes per side, until deep golden and crisp. Transfer them to a plate lined with paper towels and sprinkle lightly with salt.
4. Pour off most of the oil, leaving a thin film in the skillet. Add the sliced garlic and cook for about 30 seconds until fragrant. Stir in the tomato sauce and dried Italian herbs, then simmer over medium heat for 5 minutes until hot and bubbling around the edges.
5. Arrange the crispy eggplant rounds over the bubbling sauce, overlapping them in a single layer. Tuck the mozzarella slices between and on top of the rounds. Scatter a generous handful of the finely grated Parmesan over the eggplant and sauce.
6. Bake the skillet on the middle rack at 400°F (200°C) for 8 to 10 minutes, until the sauce is hot and the mozzarella and Parmesan soften and melt. Remove from the oven and let rest for 5 minutes so the layers hold together.
7. Lift the eggplant stack out of the skillet with a spatula and plate it. Spoon some tomato sauce around the stack and sprinkle it with a little more Parmesan. Set a spoonful of burrata on top, tear it open gently, and finish with fresh basil leaves.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

640

Protein

28 g

Carbohydrates

42 g

Fat

40 g

Fiber

6 g

Sugar

9 g

Sodium

1300 mg

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