Crispy Skillet Eggplant Parm with Molten Burrata Step-by-step instructions

Before you start

Before starting, set up your breading station: one dish with flour, one with beaten eggs, and one with panko mixed with parmesan. Slice the eggplants into even rounds and salt them to draw out moisture.

Heat the olive oil in a cast-iron skillet over medium heat. Have the marinara, shredded mozzarella, burrata, and fresh basil ready to go, so the assembly goes quickly while the eggplant is still hot and crisp.

Instructions

Prep and Bread the Eggplant

1. 1Prep the Eggplant and Coating
   Slice the purple eggplants into thick, even rounds, about 1/2 inch thick. Sprinkle both sides with kosher salt and let sit for 10 minutes to draw out moisture. Pat dry with paper towels. Set up a breading station: place the flour in one shallow dish, the beaten eggs in another, and mix the panko breadcrumbs with the grated parmesan in a third dish.
   Look for The eggplant rounds are dry and the coating is ready.
   Tip Salting the eggplant removes bitterness and helps the coating stick.
2. 2Bread the Eggplant
   Dredge each eggplant round in the flour, shaking off any excess. Dip into the beaten eggs, allowing the excess to drip off, then press into the panko-parmesan mixture, coating both sides evenly. Place the breaded rounds on a plate or wire rack.
   Look for Each round is fully coated with a golden crust.
   Tip Press the breadcrumbs firmly so they adhere well.

The eggplant rounds are salted, dried, and coated with a crisp layer of panko and parmesan.

Each round should be evenly coated with no bare spots. The flour and egg help the coating adhere, so the crust stays intact during frying.

Fry and Assemble

3. 3Pan-Fry the Eggplant
   Heat the olive oil in a large cast-iron skillet over medium heat. When the oil shimmers, add the breaded eggplant rounds in a single layer (work in batches if needed). Fry for 2-3 minutes per side, until golden brown and crisp. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining rounds.
   Look for The eggplant is golden brown and crisp on both sides.
   Tip Don't overcrowd the skillet; the crust needs room to crisp.
4. 4Assemble the Skillet
   Reduce the heat to low. Spoon a thin layer of marinara sauce over the bottom of the skillet. Arrange the fried eggplant rounds in a single layer, overlapping slightly. Spoon more marinara over each round, then top with a mound of shredded mozzarella. Repeat with a second layer if you have extra eggplant.
   Look for The skillet is layered with sauce and cheese.
   Tip Keep the layers even for even melting.
5. 5Melt the Cheese
   Cover the skillet with a lid or foil and cook over low heat for 5-7 minutes, until the mozzarella is melted and bubbling. The cheese should be gooey and stretchy, not browned.
   Look for The cheese is melted and bubbling around the edges.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Covering traps steam and helps the cheese melt evenly.

The eggplant is golden brown and crisp, with a crunchy exterior. The skillet is layered with marinara and mozzarella, and the cheese is melted and bubbling. The aroma of garlic and tomato fills the kitchen.

Top and Serve

6. 6Crown with Burrata and Basil
   Remove the skillet from the heat. Tear the burrata into pieces and place them on top of the melted cheese. Scatter the fresh basil leaves over the burrata. Let sit for 2-3 minutes so the burrata warms slightly and becomes creamy.
   Look for The burrata is soft and creamy, and the basil is fragrant.
   Tip Adding burrata after cooking keeps it silky and not overcooked.
7. 7Serve and Stretch
   Slice through the stacks with a sharp knife to cut portions. When serving, lift a slice and pull to show the crispy cheese stretch. Serve immediately while the cheese is molten and the eggplant is crisp.
   Look for A long, gooey cheese pull stretches from the stack.
   Tip Use a serrated knife for clean slices through the crispy crust.

The burrata is soft and creamy, and the basil is fresh and fragrant. When sliced, the cheese pulls in long, stretchy strands. The dish is ready to serve immediately, with the contrast of crisp, creamy, and saucy textures.

Common mistakes

A common mistake is overcrowding the skillet when frying, which lowers the oil temperature and makes the crust soggy. Fry in batches and keep the heat medium.

Another is adding the burrata too early, which can make it melt into a puddle. Add it just before serving. Finally, don't skip salting the eggplant—it removes excess moisture and prevents a watery dish.

How to tell it’s done

The dish is done when the mozzarella is fully melted and bubbling, and the burrata is soft and creamy. The eggplant should be golden brown and crisp on the outside, tender inside. The cheese pull should be long and stretchy.

If you're using a thermometer, the internal temperature of the eggplant should reach at least 165°F (74°C) for food safety, though it's typically cooked through after frying.

• Egg dishes: 160°F (71°C) in the thickest part