Crispy Skillet Eggplant Parm with Molten Burrata

This crispy skillet eggplant parm turns the classic Italian-American comfort food into a one-pan showstopper. Thick eggplant rounds get a golden panko crust, then are layered with garlicky marinara and plenty of melted mozzarella.

A crown of creamy burrata adds a luxurious finish. It's a rich, satisfying dinner that's easier than traditional baked eggplant parm—and the crispy-cheese pull is irresistible.

Eggplant parmesan gets a crispy, cheesy upgrade in this skillet version. Instead of baking layers of breaded eggplant, the rounds are pan-fried until golden and then piled with sauce and mozzarella in a cast-iron skillet.

The result is a dish with a crunchy exterior, tender interior, and a molten cheese topping that stretches with every bite. The burrata, added at the end, brings a cool, creamy contrast that makes this recipe feel extra indulgent.

Ingredients

Why this recipe works

Pan-frying the eggplant in a cast-iron skillet creates a crisp, golden crust that stays crunchy even after being topped with sauce and cheese.

The high heat of the skillet seals the panko coating, giving every bite a satisfying crunch. Unlike baked versions, the crust doesn't become soggy because the sauce is added after frying.

Using a cast-iron skillet means the dish can go from stovetop to table, and the even heat distribution ensures the cheese melts evenly.

The burrata, added off-heat, melts slightly without turning runny, keeping its creamy texture and adding a luxurious finish that contrasts with the crispy crust.

Notes and substitutions

For the best flavor, use whole milk mozzarella and grate it yourself from a block—pre-shredded cheese often contains anti-caking agents that prevent smooth melting. The burrata should be fresh and at room temperature before adding, so it warms gently without becoming watery.

If you don't have a cast-iron skillet, any oven-safe skillet will work, but the crust may not be as crisp. You can also use regular breadcrumbs instead of panko, but the texture will be less crunchy. The marinara should be thick and rich, so it doesn't make the crust soggy.

• panko breadcrumbs: regular breadcrumbs or crushed saltine crackers for a finer crunch
• whole milk mozzarella: low-moisture part-skim mozzarella, though the texture will be less creamy
• burrata: fresh mozzarella balls, torn, for a similar creamy texture
• garlic marinara sauce: any good-quality marinara or tomato basil sauce, or homemade

Equipment

• Cast iron skillet (12-inch)
• Box grater
• Large skillet or sauté pan
• Paper towels
• Tongs
• Cutting board
• Chef's knife