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Crispy Parmesan Eggplant Recipe Easy Homemade with Creamy Burrata and Roasted Tomatoes

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A crispy Parmesan-crusted eggplant paired with creamy burrata and sweet roasted tomatoes, offering a perfect blend of crunchy, creamy, and tangy flavors in under 40 minutes.

Ingredients

Scale
  • 1 medium Italian eggplant, sliced about ½ inch thick
  • ¾ cup freshly grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 1 cup panko breadcrumbs (plain or seasoned)
  • 2 large eggs, beaten (room temperature)
  • ½ cup all-purpose flour (or almond flour for gluten-free)
  • 4 tablespoons extra virgin olive oil (for frying and roasting)
  • 1 ball (about 4 oz) fresh burrata, room temperature
  • 1 cup cherry or grape tomatoes, halved
  • 2 cloves garlic, minced
  • A handful fresh basil, roughly chopped
  • Zest and juice of half a lemon
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Toss halved cherry tomatoes with 1 tablespoon olive oil, minced garlic, salt, and pepper on a baking sheet. Roast for 15-20 minutes until blistered and soft. Set aside to cool slightly.
  2. Slice eggplant into ½ inch thick rounds. Lightly salt slices and lay on paper towels for 10 minutes to draw out moisture. Pat dry with another paper towel.
  3. Set up dredging station: one bowl with flour, one with beaten eggs, and one with panko breadcrumbs mixed with grated Parmesan. Season each with salt and pepper.
  4. Dredge each eggplant slice in flour, shaking off excess, dip into beaten eggs, then coat thoroughly with breadcrumb-Parmesan mixture, pressing gently to adhere.
  5. Heat 3 tablespoons olive oil in a large skillet over medium heat. Fry eggplant slices in batches for 3-4 minutes per side until golden brown and crisp. Drain on paper towels.
  6. Arrange fried eggplant on a serving plate. Spoon roasted tomatoes over and around slices. Tear burrata and place dollops on top. Sprinkle with fresh basil and lemon zest. Drizzle with remaining olive oil and squeeze lemon juice over.
  7. Season with extra salt and pepper if needed. Serve immediately.

Notes

Salting eggplant slices before cooking reduces sogginess. Press breadcrumb mixture firmly to adhere. Fry in batches to maintain oil temperature. Use freshly grated Parmesan for best flavor. Roasting tomatoes low and slow enhances sweetness. Serve immediately to maintain crispiness and creaminess. Leftovers can be stored separately and reheated gently in a skillet.

Nutrition

Keywords: eggplant, Parmesan, burrata, roasted tomatoes, crispy, easy recipe, vegetarian, gluten-free option, Italian cuisine

Find it online: https://dahliadishes.com/crispy-parmesan-eggplant-recipe-easy-homemade-with-creamy-burrata-and-roasted-tomatoes/