Dinner · Part 3 of 3: Tips & recipe card

Crispy Eggplant Parmesan Stacks with Molten Mozzarella in One Skillet Tips, FAQ & printable recipe

Name: Crispy Eggplant Parmesan Stacks with Molten Mozzarella in One Skillet
Prep time: 35 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: Italian-American
Ingredients: 1 whole purple eggplant, about 1 1/2 lb, trimmed and sliced into 1/2-inch rounds; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 cup plain dried breadcrumbs; 1/2 cup finely grated hard aged Parmesan cheese, shredded with a box grater; 1 tsp kosher salt, plus more to taste; 1/2 cup neutral frying oil, such as canola, for shallow frying; 3 cloves garlic, lightly smashed; 2 cups red tomato sauce, or marinara; 8 oz low-moisture mozzarella cheese, shredded; 1 ball of burrata; 1/2 cup fresh basil leaves, for garnish

By Clara Weller · Nov 11, 2026

Plated eggplant parmesan stack with cheese pull over marinara and fresh basil

Prep: 35 min
Cook: 25 min
Total: 1 h 5 min
Serves: 4

Includes 5 min resting

Tips for success

Dry the eggplant rounds thoroughly after slicing and salting, because excess moisture steams the breading and keeps it from turning crisp in the hot oil.

Pat each round with paper towels before dredging, and let the breaded rounds rest for a few minutes on a plate so the coating sets. This simple step makes a visible difference in the final crunch and helps the stack hold together when you serve it.

Keep your heat moderate throughout assembly. Medium heat melts the mozzarella into a smooth, bubbling layer without burning the cheese on the bottom of the cast iron skillet.

If the cheese is slow to melt, cover the skillet for a minute to trap heat and speed things up. Watch the edges rather than the center: when they bubble and turn golden, the layer underneath is ready for the next round of sauce and cheese.

Variations

Fresh mozzarella: Swap the shredded low-moisture mozzarella for sliced fresh mozzarella, drained well on paper towels. It melts into a softer, wetter layer with a milder, creamy flavor that suits the burrata on top.
Pecorino swap: Replace the Parmesan in the breading with finely grated Pecorino Romano for a sharper, saltier crust. The stronger flavor stands up well to the tomato sauce and gives each stack a more assertive finish.
Panko crust: Use panko instead of plain dried breadcrumbs for a lighter, airier coating. Panko browns faster and crisps more evenly, so watch the rounds closely and fry them just until golden.
Olive oil frying: Fry the rounds in extra-virgin olive oil for a fruitier, more Mediterranean flavor. Keep the heat slightly lower than you would for neutral oil so the olive oil does not darken or taste bitter.

Storage and make-ahead

Fridge: Store leftover stacks in an airtight container in the refrigerator for up to 3 days, with the marinara and burrata kept separately.
Reheat: Reheat slices in a 350°F (175°C) oven for 10 to 12 minutes until the cheese is melted and the crust is crisp again.

Leftover stacks keep well for a short time if you cool them quickly. Let the eggplant and cheese cool for no more than 2 hours at room temperature, then transfer them to an airtight container and refrigerate.

Keep the marinara and burrata stored separately so the crust does not turn soggy and the burrata does not lose its creamy texture. Eat the leftovers within 3 days for the best flavor and texture, and reheat them gently before serving.

You can prepare parts of this dish ahead of time to make dinner easier. Slice the eggplant, bread the rounds and keep them in a single layer on a tray in the refrigerator for up to 4 hours before frying. Make the marinara a day in advance, store it in the refrigerator, and warm it before using.

Shred the mozzarella and grate the Parmesan ahead, then refrigerate them in separate covered containers. Fry the eggplant and assemble the stacks just before serving, because the crust is best while it is still crisp and the cheese is at its softest. Tear the burrata at the last moment so the center stays creamy and fresh.

Serving ideas

Serve the stacks straight from the skillet while the cheese is still molten and the crust is crisp. Place each portion on a warm plate or a wooden board, spoon extra marinara around the base, and add a torn piece of burrata on top. Add a few fresh basil leaves and a light grating of Parmesan just before the plate reaches the table, so the herbs stay bright and the cheese looks fresh.

Pair the stacks with a simple green salad dressed with olive oil and lemon, or with crusty bread for soaking up the marinara. A chilled dry white wine or a light red complements the tomato sauce and rich cheese well. Offer a knife and fork so guests can cut through the layers, and encourage everyone to dig in while the mozzarella is still stretchy and warm.

Frequently asked questions

Can the eggplant be breaded ahead of time?

You can bread the rounds up to 4 hours ahead. Arrange them in a single layer on a tray and keep them refrigerated, uncovered or loosely covered, so the coating stays dry. Fry them just before assembling the stacks, since the crust is at its crispest right after frying. Breaded rounds that sit too long can absorb moisture from the air and turn soft once they hit the hot oil.

Why does the breading fall off the eggplant?

Coating usually falls off when the rounds are wet or when the steps are rushed. Pat the slices dry after salting, dredge them lightly in flour, and press the breadcrumbs firmly by hand. Let the breaded rounds rest for a few minutes before frying so the coating sets. Frying in a steady, bubbling oil also helps the crust bind quickly and hold its shape.

How do you keep the stacks from going soggy?

Keep the sauce light and the cheese moderate, and spoon marinara over each layer rather than flooding the skillet. Drain the fried rounds on a wire rack, not directly on paper towels that trap steam underneath. Assemble the stacks just before serving, and eat them while the cheese is still molten, because the crust softens quickly once it sits under sauce and burrata.

Can you use a different pan instead of cast iron?

A 12-inch cast iron skillet is ideal because it holds heat evenly and keeps the oil steady during frying. A heavy stainless steel or other oven-safe skillet also works well. Use medium heat throughout, since thinner pans can heat unevenly and scorch the cheese on the bottom. Make sure the pan is large enough to hold the rounds in a single layer without crowding.

How much oil should be used for frying the eggplant?

Use about half a cup of neutral frying oil, which gives you a shallow layer in the skillet and enough heat to crisp the rounds on both sides. The oil should bubble steadily around each round but not smoke. Add a little more if the level drops after frying several batches, and always let the oil return to a steady bubble before adding the next group.

What should you do with the burrata if it is not fully fresh?

Check the burrata before serving. It should feel soft and smell mild and milky, with a creamy center and no sour odor. If it looks dry or separated, use fresh mozzarella in its place and tear it over the warm stack just before serving. Keep the burrata chilled until the final step so its texture stays creamy and fresh.

Recipe card

Crispy Eggplant Parmesan Stacks with Molten Mozzarella in One Skillet

Prep 35 minCook 25 minRest 5 minTotal 1 h 5 minServes 4

Crispy breaded eggplant stacks with molten mozzarella and burrata in a cast iron skillet

Ingredients

1 whole purple eggplant, about 1 1/2 lb, trimmed and sliced into 1/2-inch rounds
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup plain dried breadcrumbs
1/2 cup finely grated hard aged Parmesan cheese, shredded with a box grater
1 tsp kosher salt, plus more to taste
1/2 cup neutral frying oil, such as canola, for shallow frying
3 cloves garlic, lightly smashed
2 cups red tomato sauce, or marinara
8 oz low-moisture mozzarella cheese, shredded
1 ball of burrata
1/2 cup fresh basil leaves, for garnish

Instructions

Trim the eggplant and slice it into 1/2-inch rounds on a wooden cutting board. Set out three shallow bowls: flour seasoned with salt, beaten eggs, and breadcrumbs mixed with the finely grated Parmesan. Keep the garlic cloves and basil leaves nearby.
Dredge each round in flour, dip it in the beaten eggs, then press it into the Parmesan breadcrumbs until fully coated. Set the breaded rounds on a plate in a single layer while you finish the rest.
Heat the oil in the black cast iron skillet over medium-high heat until it bubbles around a bread crumb. Fry the eggplant rounds in batches for 2 to 3 minutes per side, until golden and crisp. Drain them on paper towels or a wire rack.
Pour off excess oil and return the skillet to medium heat. Arrange a layer of fried eggplant rounds in the skillet, spoon marinara over each one, and add the garlic cloves to the sauce. Cover the layer generously with shredded mozzarella.
Cook the layer over medium heat for 3 to 4 minutes, until the mozzarella melts and bubbles at the edges of the skillet. Remove the garlic cloves before serving if you do not want to bite into them.
Stack a second fried eggplant round on top of the melted cheese layer, then spoon more marinara over it and cover with more shredded mozzarella. Top the stack with a crisp breaded eggplant round and scatter a few basil leaves over it.
Tear the burrata over the top of the stack so its creamy center spills over the crust. Add the remaining basil leaves, and then spoon the warm marinara around the base of the stack before serving.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories: 780
Protein: 36 g
Carbohydrates: 52 g
Fat: 46 g
Fiber: 7 g
Sugar: 9 g
Sodium: 1450 mg

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.