Tender roasted eggplant layered with creamy burrata, juicy tomatoes, fresh basil, garlic, and a bright balsamic glaze. This elegant Mediterranean-inspired dish is simple enough for a weeknight dinner but beautiful enough for entertaining.
Prep Time
15 minutes
Cook Time
30–35 minutes
Total Time
45–50 minutes
Servings
4
Ingredients
For the Roasted Eggplant
2 large eggplants
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
For the Stack
2 balls burrata cheese, approximately 4 oz (115 g) each
2 large ripe tomatoes, sliced
½ cup fresh basil leaves
¼ cup finely grated Parmesan, optional
2 tablespoons toasted pine nuts, optional
2 tablespoons extra-virgin olive oil
For the Balsamic Glaze
¼ cup balsamic vinegar
1 teaspoon honey or maple syrup, optional
Optional Garnish
Fresh basil
Red pepper flakes
Freshly cracked black pepper
Flaky sea salt
Extra virgin olive oil
Instructions
- Prepare the Eggplant
Preheat the oven to 425°F (220°C).
Wash the eggplants and cut them into approximately ½-inch thick rounds.
Arrange the slices in a single layer on a parchment-lined baking sheet.
Brush both sides lightly with olive oil.
Sprinkle with minced garlic, oregano, smoked paprika, salt, and black pepper.
- Roast the Eggplant
Roast for 20–25 minutes, flipping halfway through.
Continue roasting until the eggplant is tender, golden brown, and lightly caramelized around the edges.
For deeper browning, place under the broiler for 1–2 minutes at the end, watching carefully.
- Prepare the Balsamic Glaze
While the eggplant roasts, add balsamic vinegar to a small saucepan.
Simmer over medium-low heat for 5–7 minutes, stirring occasionally, until slightly thickened.
Remove from heat and stir in honey or maple syrup if desired.
The glaze will thicken further as it cools.
Shortcut: Use prepared balsamic glaze.
- Prepare the Burrata
Remove the burrata from the refrigerator about 10–15 minutes before assembling.
Gently tear or cut each burrata ball into pieces.
Allowing it to come closer to room temperature makes the creamy center especially luscious.
- Assemble the Stacks
Place one roasted eggplant slice on a serving plate.
Top with a few tomato slices, a portion of burrata, and fresh basil.
Repeat with another layer of eggplant, tomato, burrata, and basil.
For individual stacks, 2–3 eggplant slices per serving works beautifully.
- Finish the Dish
Drizzle generously with extra-virgin olive oil and balsamic glaze.
Sprinkle with toasted pine nuts and Parmesan if using.
Finish with fresh basil, cracked black pepper, flaky sea salt, and red pepper flakes if desired.
Serve immediately while the eggplant is warm and the burrata is creamy.
Tips for the Best Eggplant Stack
Salt the eggplant if needed
If your eggplant is particularly large or bitter, lightly salt the slices and let them sit for 15–20 minutes. Pat dry before roasting.
Don’t overcrowd the pan
Leave space between the eggplant slices so they roast rather than steam.
Use ripe tomatoes
Sweet, ripe tomatoes balance the savory roasted eggplant and creamy burrata.
Bring burrata closer to room temperature
This helps the creamy center become softer and more flavorful.
Toast the pine nuts
Toast them in a dry skillet over medium-low heat for 2–4 minutes, stirring frequently. They can burn quickly.
Complete Nut Information & Allergens
Does this recipe contain nuts?
Yes, if pine nuts are used.
Pine nuts are technically seeds but are commonly treated as a tree-nut allergen in food-allergy guidance.
The recipe can easily be made nut-free by omitting them.
Nut-Free Version
Simply leave out the pine nuts.
For crunch, substitute:
Toasted sunflower seeds
Pumpkin seeds
Crispy chickpeas
Toasted breadcrumbs
Other Potential Allergens
Dairy: Burrata and Parmesan contain milk.
Tree nuts: Pine nuts are included as an optional topping.
Gluten: The recipe is naturally gluten-free as written. If using breadcrumbs as a substitute for pine nuts, choose gluten-free breadcrumbs if necessary.
Honey: Optional; avoid if following a vegan diet.
Cross-Contamination
For someone with a severe allergy, check packaged cheese, balsamic glaze, seasonings, and other ingredients for allergen or cross-contact warnings.
Approximate Nutrition Per Serving
Based on 4 servings and including burrata, olive oil, Parmesan, and pine nuts. Actual nutrition varies by ingredient brands and portion sizes.
Calories: ~430 kcal
Protein: ~15 g
Carbohydrates: ~22 g
Fat: ~32 g
Fiber: ~7 g
Sugar: ~11 g
Sodium: ~600 mg
Easy Substitutions
Burrata
Use fresh mozzarella, stracciatella, goat cheese, or feta.
Eggplant
Use thick zucchini slices or roasted portobello mushrooms.
Tomatoes
Cherry tomatoes, heirloom tomatoes, or roasted tomatoes all work well.
Pine Nuts
Use walnuts, pistachios, almonds, pumpkin seeds, or sunflower seeds.
Parmesan
Use Pecorino Romano or omit it.
Balsamic Glaze
Use a simple balsamic reduction or lemon-herb dressing.
Honey
Use maple syrup or omit it completely.
Mediterranean Variation
For an extra Mediterranean flavor, add:
¼ cup Kalamata olives
Fresh oregano
Chopped parsley
A little lemon zest
Crumbled feta
A pinch of chili flakes
You can also add a spoonful of hummus beneath each stack.
Storage & Make-Ahead
This dish is best served fresh because burrata is at its creamiest immediately after assembly.
Make Ahead
The eggplant can be roasted 1 day ahead and refrigerated in an airtight container.
The balsamic glaze can also be prepared ahead.
When ready to serve, gently warm the eggplant, then assemble with fresh tomatoes and burrata.
Leftovers
Store assembled leftovers in the refrigerator for up to 1 day. The eggplant and tomatoes will soften, so the texture won’t be as crisp.
Freezing
Freezing is not recommended because burrata and roasted vegetables can develop an undesirable texture after thawing.
Burrata Roasted Eggplant Stack Q&A
- Can I make this recipe without burrata?
Yes. Fresh mozzarella, goat cheese, or feta can be used instead.
- Do I have to salt the eggplant?
Not always. Modern eggplant varieties are generally less bitter. Salting is optional, but it can help remove excess moisture from particularly large eggplants.
- How do I prevent soggy eggplant?
Don’t overcrowd the baking tray, use moderate amounts of oil, and roast at a high temperature. Allow the eggplant to brown properly before assembling.
- Can I grill the eggplant instead?
Absolutely. Brush the slices with olive oil and grill for approximately 3–5 minutes per side, until tender and nicely charred.
- Can I use mozzarella instead of burrata?
Yes. Fresh mozzarella creates a similar Italian-inspired flavor, although it won’t have burrata’s creamy center.
- Is this recipe gluten-free?
Yes, the recipe is naturally gluten-free as written.
- Is it vegetarian?
Yes.
- Is it vegan?
Not as written because it contains burrata and Parmesan. Use plant-based mozzarella and Parmesan alternatives and omit honey to make it vegan.
- Is this recipe nut-free?
It can be. Simply omit the optional pine nuts and use seeds or crispy chickpeas if you want additional crunch.
- Can I add protein?
Yes. Serve the stack alongside grilled chicken, shrimp, salmon, or white beans for a more substantial meal.
- Can I use cherry tomatoes?
Yes. Halved cherry tomatoes work especially well and can also be roasted before assembling.
- Can I serve this as an appetizer?
Absolutely. Make smaller stacks using smaller eggplant rounds and serve individually.
- What should I serve with it?
It pairs well with a green salad, crusty bread, grilled chicken, roasted potatoes, quinoa, or a Mediterranean grain salad.
- Can I make individual stacks?
Yes. Individual portions are ideal for entertaining and make the dish look especially elegant.
- What can I use instead of balsamic glaze?
Try lemon juice with olive oil, a tomato-basil dressing, or a simple balsamic vinaigrette.
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