Print

Crispy Baked Eggplant Parmesan Recipe with Fresh Basil and Burrata

crispy baked eggplant parmesan - featured image
Print Recipe

A light and crispy baked eggplant parmesan topped with creamy burrata and fresh basil, offering a fresh take on a classic dish that’s easy to prepare and perfect for weeknights or entertaining.

Ingredients

Scale
  • 2 medium eggplants, sliced into ½-inch rounds
  • 1 cup all-purpose flour (or almond flour for gluten-free option)
  • 3 large eggs, lightly beaten
  • 1 ½ cups panko breadcrumbs (Japanese-style preferred)
  • ½ cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • Olive oil spray or light drizzle for baking
  • 2 cups marinara sauce (homemade or store-bought)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Freshly ground black pepper, to taste
  • 8 oz fresh burrata cheese
  • ½ cup fresh basil leaves, torn or roughly chopped
  • Extra Parmesan for sprinkling

Instructions

  1. Slice 2 medium eggplants into ½-inch rounds. Lay them out on paper towels and sprinkle both sides lightly with salt. Let them sit for 20 minutes to draw out moisture and bitterness. Pat dry with more paper towels before coating.
  2. Set up your dredging station: Place 1 cup all-purpose flour in a shallow bowl. In a second bowl, beat 3 large eggs until smooth. In a third bowl, combine 1 ½ cups panko breadcrumbs, ½ cup grated Parmesan, 1 teaspoon dried oregano, and a pinch of salt and pepper.
  3. Working one slice at a time, dredge each eggplant round first in flour, shaking off excess, then dip in the beaten eggs, and finally coat evenly with the breadcrumb mixture. Press gently to help the crumbs stick.
  4. Place a wire rack on a baking sheet and arrange the coated eggplant slices in a single layer without touching. Lightly spray or drizzle olive oil over the slices. Preheat your oven to 425°F (220°C).
  5. Bake for 20 minutes, flipping slices halfway through, until golden and crispy. The eggplant should feel firm but tender when pierced with a fork. If not, give it a few more minutes but watch carefully to avoid burning.
  6. While the eggplant bakes, warm 2 cups marinara sauce in a small saucepan with 2 minced garlic cloves and 1 tablespoon olive oil over medium heat. Stir occasionally and season with black pepper to taste. Keep warm.
  7. Once the eggplant slices are done, lower the oven temperature to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange a layer of baked eggplant, spoon over more sauce, and add torn fresh basil leaves. Repeat layers until all eggplant and sauce is used.
  8. Tear 8 oz fresh burrata into chunks and scatter on top. Sprinkle extra Parmesan cheese on the surface. Bake for 10-12 minutes until the cheese starts to melt and the sauce bubbles gently.
  9. Remove from oven and let rest for 5 minutes. Garnish with more fresh basil leaves. Serve warm with crusty bread or alongside a simple green salad.

Notes

Salting the eggplant slices and letting them rest on paper towels helps draw out moisture and bitterness, resulting in a crispier texture. Using Japanese-style panko breadcrumbs and lightly spraying olive oil before baking creates a golden crust without frying. Avoid layering too much sauce to prevent sogginess. Warming the sauce while the eggplant bakes helps timing. Burrata is key for creamy texture; if unavailable, fresh mozzarella with cream can be used but will differ in texture.

Nutrition

Keywords: eggplant parmesan, baked eggplant, burrata, fresh basil, crispy eggplant, Italian recipe, vegetarian, easy dinner

Find it online: https://breezybake.com/crispy-baked-eggplant-parmesan-recipe-with-fresh-basil-and-burrata-easy-and-delicious/