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Individual Eggplant Parmesan with Burrata
This individual eggplant Parmesan recipe gives the classic Italian-American favorite a modern, texture-forward twist. Traditional eggplant Parmesan is baked casserole-style, with layers of fried eggplant, marinara sauce, and mozzarella – but that version often loses its crispness once baked. After all, what’s the point of perfectly fried eggplant if it ends up soggy?
Inspired by an appetizer I had at Emmy Squared in New York City, this version keeps each stack crisp and flavorful. Instead of baking everything together, the eggplant slices are stacked into individual portions just before serving, so every bite is cheesy, saucy, and crunchy. It’s a fun, elegant way to serve eggplant Parmesan — finished with creamy burrata for an irresistible touch of richness. If you’re a fan of eggplant give this tie-dye eggplant Parmesan sandwich a try using any leftover crispy eggplant! If you’re a fan of more versions of this dish try my classic casserole-style eggplant Parmesan!
Why You’ll Love This Individual Eggplant Parmesan
- Crispy and cheesy in every bite. No soggy layers here! Each stack stays golden and crunchy under the marinara and melted cheese.
- Elegant yet easy. Perfect for date night or dinner parties, these individually portioned stacks look impressive but are simple to make.
- Restaurant-inspired. This version is inspired by a dish from Emmy Squared in NYC, making restaurant-quality flavor accessible in your home kitchen.
Ingredients in Eggplant Parmesan
- Eggplant – In this recipe I use Globe eggplant, it’s the typical oblong eggplant found at most grocery stores. I opt for medium ones so that they aren’t too big when layering them. Thin Japanese or Chinese eggplant or Graffiti eggplant (also known as Sicilian eggplant) work great in this recipe too and can be easily swapped out.
- Flour – Flour helps the dredge adhere to the eggplant.
- Panko – Panko, or Japanese breadcrumbs, are light and airy. They absorb less oil than Italian breadcrumbs which makes for a crisp, crunchy texture. The Panko mixture is seasoned with Parmesan, red pepper, garlic powder and black pepper and ground fine so that it coats the eggplant more evenly.
- Parmesan – The addition of Parmesan cheese to the coating adds flavor and as the eggplant is fried the Parmesan melts into the breading and works to keep the Panko adhered.
- Buttermilk – The typical American buttermilk is low-fat and is ideal for adding a tangy flavor and frying the slices of eggplant.
- Marinara – Because the eggplant part of the recipe takes a bit of attention, using a jarred tomato sauce certainly makes things easier though if you have the time I love being able to make my own homemade marinara sauce from scratch since it’s very easy. This sauce has a great flavor – made with whole peeled tomatoes, diced tomatoes, onion and garlic cloves. Simply blend it for a smoother sauce.
- Burrata – I love topping dishes with creamy burrata cheese. Burrata, a soft cow’s milk cheese from Italy, is essentially mozzarella filled with a creamy interior. It is served cold over the dish rather than melted and adds an additional creaminess that contrasts really well with the tomato sauce and crispy eggplant. If you can’t find burrata cheese it can be substituted with slices of fresh mozzarella but since it’s not as creamy I’d recommend broiling the dish once more so the mozzarella melts over the eggplant and tomatoes.
- Vegetable Oil – Vegetable oil is a neutral oil with a high smoke point, making it ideal for frying. Since the eggplant is shallow-fried in a pan you can substitute a richer oil like olive oil.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and Substitutions
- Cheese: Burrata gives this dish a rich, creamy finish, but you can easily swap it for mozzarella, ricotta, or even provolone for a slightly sharper flavor.
- Sauce: Use your favorite store-bought or homemade marinara. For a twist, try a spicy arrabbiata or vodka sauce.
- Breadcrumbs: I use panko breadcrumbs ground fine for extra crunch but Italian-style breadcrumbs or plain breadcrumbs work just as well.
- Eggplant alternative: If you’re not an eggplant fan, this recipe also works beautifully with zucchini or even thick-cut portobello mushroom slices.
- Gluten-free option: Substitute gluten-free breadcrumbs and flour to make this dish gluten-free without sacrificing crispiness.
Pro tip
The slices of eggplant are seasoned with salt (rather than salt and pepper since the pepper is added to the breadcrumbs) to draw the moisture out of the eggplant before they’re fried so they don’t get mushy.
How to Make Individual Eggplant Parmesan
Arrange eggplant slices on a paper towel lined baking sheet. Season generously with salt, alternately layering paper towels and eggplant slices. Top with another baking sheet to weigh the slices down. Let sit for about 30 minutes to drain some of the water from the eggplant.
Add the panko, Parmesan, red pepper, garlic powder and black pepper to the bowl of a food processor and puree until fine. Add to a large mixing bowl and set aside. Add the flour to another medium mixing bowl and in another medium mixing bowl whisk the eggs and buttermilk together.
Add enough oil in a cast iron pot or heavy bottomed skillet to reach about 1” up the side of the pot. Heat the oil to 350ºF (180ºC). Working in batches a few slices at a time, dip a piece of the eggplant in the flour, then the egg wash then dredge in the panko mixture, shaking off any of the excess.
Slowly add to the oil and fry until golden brown. Remove to a paper towel lined plate to drain. Repeat with the remaining eggplant.
Divide the fried eggplant slices between small bowls. Top with ½ cup of the warmed marinara followed by a piece of burrata. Garnish with oregano and serve immediately.
How to Make the Eggplant in the Oven
While it is ideal to fry the eggplant so it gets crispy and golden brown all over before the slices are layered you can bake the eggplant in the oven if desired.
Heat the oven to 400ºF (200ºC). Arrange the slices of coated eggplant on a baking sheet in an even single layer and drizzle with about 1/4 cup of oil. Bake until crispy on both sides, flipping the slices half way through cooking, about 30 to 40 minutes. Continue with the recipe as directed below.
FAQ – Frequently Asked Questions
You can bread and fry the eggplant slices up to a day in advance. Store them in an airtight container in the fridge, then reheat in the oven or air fryer to crisp them up before assembling.
Use medium-sized globe eggplants. They have the right amount of flesh for slicing and hold up well when fried.
Yes! Arrange the breaded slices on a parchment-lined baking sheet, spray with cooking oil, and bake at 400°F (200ºC), flipping halfway, until golden brown and crisp.
Burrata adds a luxurious, creamy finish, but fresh mozzarella or a dollop of ricotta also work beautifully.
Salt the eggplant slices and let them rest for 20 to 30 minutes before breading. This draws out excess moisture and helps the slices stay crisp after frying.
Other Recipes to Try
If you enjoy this eggplant parmesan recipe, I recommend checking out some of these:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Individual Eggplant Parmesan with Burrata
Rate this Recipe
Ingredients:
- 2 medium eggplants, thinly sliced
- Kosher salt, as needed
- 2 cups panko
- ½ cup grated Parmesan
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 1 cup all-purpose flour
- 3 eggs
- ½ cup buttermilk
- Vegetable oil, as needed for frying
- 2 cups marinara sauce of choice, heated
- 8 ounces burrata
- 2 tablespoons chopped fresh oregano
Instructions:
- Arrange eggplant slices on a paper towel lined baking sheet and season generously with salt, alternately layering paper towels and eggplant slices. Top with another baking sheet to weigh the slices down. Let sit for about 30 minutes to drain some of the water from the eggplant.
- Add the panko, Parmesan, red pepper, garlic powder and black pepper to the bowl of a food processor and puree until fine. Add to a large mixing bowl and set aside. Add the flour to another medium mixing bowl and in another medium mixing bowl whisk the eggs and buttermilk together.
- Add enough oil in a cast iron pot or heavy bottomed skillet to reach about 1” up the side of the pot. Heat the oil to 350ºF (180ºC).
- Working in batches a few slices at a time, dip a piece of the eggplant in the flour, then the egg wash then dredge in the panko mixture, shaking off any of the excess.
- Slowly add to the oil and fry until golden brown, about 1 minute on each side. Remove to a paper towel lined plate to drain. Repeat with the remaining eggplant.
- Divide the fried eggplant slices between small bowls. Top with ½ cup of the warmed marinara followed by a piece of burrata. Garnish with oregano and serve immediately.
Nutrition:
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WTF is bursts?
Do you mean burrata? It’s a cows milk cheese that is basically a cream filled mozzarella. It’s rich an buttery – it makes a great addition to eggplant parm!
Hi! Thanks for this great recipe. I notice in the recipe you mention flour, but it’s not listed in the ingredients. How much flour should be added to the panko mixture?
Apologies for the typo – that should read “panko mixture” not “flour mixture”. I’ve gone ahead and fixed the error! Hope you enjoy!
Mixture didn’t stick to the eggplant, all fell off in the oil
Hi Michael, there are a few reasons this could be happening. The first is if the eggplant isn’t dry enough to start before dredging. Another is if you didn’t crush up the breadcrumbs as directed. If they are too large they may not stick as well to the eggplant when frying. If using regular panko without crushing it, try first dredging the eggplant in flour before the egg and breadcrumbs. The third is if you are touching the eggplant in the skillet too much as its frying, there’s a greater chance of the breading coming off.
This was excellent, the burrata made it come together and it was delicious. It also looked so appetizing. I served it with rotisserie chicken and a green salad . it would be a great dish to serve to guests , it did not take too long to prepare.
So glad you enjoyed Mary! What perfect pairings!!