Crispy Skillet Eggplant Parm with Molten Burrata Tips, FAQ & printable recipe

Tips for success

For the crispest crust, use a thermometer to keep the oil at 350°F (175°C) while frying. If the oil is too hot, the coating will burn before the eggplant cooks through; if too cool, it will absorb oil and become greasy.

Let the fried eggplant drain on a wire rack rather than paper towels to keep the bottom crisp.

When assembling, don't overload the skillet with sauce—too much liquid will soften the crust. Spoon just enough marinara to coat each round.

And for the cheese pull, use a sharp knife to cut through the stack, then lift with a spatula and pull apart gently to show the stretch.

Variations

• Spicy Arrabbiata: Swap the garlic marinara for arrabbiata sauce, which adds a spicy kick. Top with a sprinkle of red pepper flakes before serving for extra heat.
• Zucchini and Eggplant: Replace half the eggplant with zucchini slices, sliced to the same thickness. Bread and fry them together for a summer vegetable medley.
• Gluten-Free Option: Use gluten-free panko breadcrumbs and gluten-free all-purpose flour to make the dish gluten-free. Ensure the marinara is also gluten-free.
• Chicken Parmesan: For a meaty version, substitute chicken cutlets for the eggplant. Pound them thin, bread, and fry, then assemble the same way with marinara and mozzarella.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Freezer

Freeze assembled, unbaked skillet (without burrata) for up to 2 months. Thaw overnight and bake at 375°F (190°C) until hot.

Reheat

Reheat in a 350°F (175°C) oven for 10-15 minutes to restore crispness. Microwave for 2-3 minutes if in a hurry.

Store leftover eggplant parm in an airtight container in the refrigerator for up to 3 days. The crust will soften, but the flavors will meld. Reheat in a 350°F (175°C) oven for 10-15 minutes to crisp up the edges, or microwave for a quicker option.

You can bread and fry the eggplant rounds up to a day ahead, then refrigerate them in a single layer.

When ready to serve, assemble the skillet and melt the cheese as directed. This makes weeknight dinner easier, though the crust will be slightly less crisp.

Serving ideas

Serve the eggplant parm straight from the skillet, with plenty of the crispy cheese stretch visible. It pairs well with a simple green salad and crusty bread to soak up the marinara. For a heartier meal, serve over pasta or with a side of garlic bread.

This dish is best enjoyed immediately, while the burrata is still cool and creamy and the eggplant is crisp.

If you have leftovers, the texture will change, but the flavors remain delicious. A glass of red wine, like Chianti or Sangiovese, complements the rich tomato and cheese.

Frequently asked questions

Recipe card

Crispy Skillet Eggplant Parm with Molten Burrata

Prep 20 minCook 30 minRest 5 minTotal 55 minServes 4

Ingredients

• 2 medium purple eggplants, sliced into thick rounds
• 1 tsp kosher salt, for sprinkling
• 1 1/2 cups panko breadcrumbs
• 1/2 cup grated parmesan cheese
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups garlic marinara sauce
• 8 oz whole milk mozzarella, shredded
• 8 oz burrata cheese
• 1/2 cup fresh basil leaves, torn
• 1/2 cup olive oil, for frying

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

580

Protein

28 g

Carbohydrates

35 g

Fat

38 g

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