Grilled eggplant and roasted tomato sauce with creamy burrata make this riff on a classic Eggplant Parmesan easy and light for delicious summer dining. Serve with crusty bread and a nice fresh salad. YUM! Use the leftover sauce on pasta for an easy weeknight supper.

Summery Eggplant Parmesan

recipe developed by Tricia Manzanero Stuedeman; text by Paige Grandjean for Food & Wine

  • Grilling the eggplant adds smoky depth to the dish and skips the hassle of pan-frying.
  • A roasted tomato sauce enhanced with onion, carrot, garlic, and anchovy brings concentrated flavor and savory umami to every bite.
  • Letting the burrata stand at room temperature ensures it doesn’t cool down the dish before serving.

Ingredients

  • 2 pounds plum tomatoes (8 to 10 tomatoes), halved
  • 1 small yellow onion, thinly sliced (about 1 1/2 cups)
  • 1 carrot, peeled and thinly sliced crosswise (about 1/3 cup)
  • 1/4 teaspoon black pepper
  • 3/4 cup olive oil, divided, plus more for grill grates and for drizzling
  • 2 1/4 teaspoons kosher salt, divided
  • 9 garlic cloves, divided
  • 3 anchovy fillets, finely chopped (about 1 teaspoon)
  • 2 tablespoons chopped fresh basil, divided, plus basil leaves for garnish
  • 1/3 cup panko
  • 2 tablespoons finely grated Parmesan cheese (about 1/2 ounce)
  • 1/4 teaspoon grated lemon zest
  • 1 teaspoon Italian seasoning, divided
  • 12 ounces cherry tomatoes, preferably on the vine
  • 1 large Italian eggplant (about 1 1/4 pounds), trimmed and cut crosswise into 1/2-inch-thick slices
  • 1 (8-ounce) package burrata cheese, at room temperature, drained and patted dry

Directions

  1. Preheat oven to 425°F. Toss together tomatoes, onion, carrot, pepper, 3 tablespoons oil, 1 teaspoon salt, and 8 garlic cloves on a large rimmed baking sheet; spread in an even layer.
  2. Roast until tomatoes are very soft and carrot is fork-tender, about 35 minutes. Transfer tomato mixture to a blender; add anchovies, 1/4 cup oil, and 1 1/2 tablespoons basil. Secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening, and process until smooth, about 30 seconds. Set aside.
  3. Meanwhile, preheat grill to medium-high (about 400°F). Heat 1 tablespoon oil in a medium cast-iron skillet on grill. Mince remaining 1 garlic clove. Add panko and minced garlic to skillet; cook, stirring often, until fragrant and toasted, 4 to 6 minutes. Remove skillet from grill. Transfer panko mixture to a small heatproof bowl; stir in Parmesan, lemon zest, 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt, and remaining 1/2 tablespoon basil. Set panko mixture aside. Wipe skillet clean.
  4. Add cherry tomatoes to skillet; drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt. Brush eggplant on both sides with remaining 3 tablespoons oil; sprinkle evenly with remaining 3/4 teaspoon salt. Place skillet with tomatoes on grill; place eggplant on oiled grates. Grill, covered, until tomatoes burst but retain their shape and eggplant is charred in spots and tender, 8 to 12 minutes, flipping eggplant often. Remove tomatoes and eggplant from grill.
  5. Spread about 1/3 cup tomato sauce on each of 4 plates. (Reserve remaining sauce for another use.) Top sauce with evenly divided eggplant and cherry tomatoes. Sprinkle with remaining 1/2 teaspoon Italian seasoning. Tear burrata into large pieces and arrange over eggplant mixture; sprinkle with reserved toasted panko mixture. Garnish with basil leaves and drizzle with additional oil.

Make ahead: Roasted tomato sauce can be stored in an airtight container in the refrigerator for up to three days.

Cook’s Notes:

  • Whipped ricotta or fresh mozzarella can be swapped for burrata cheese, if desired.
  • Serve the eggplant Parmesan with grilled sourdough or crusty French bread.
  • Use leftover tomato sauce as a quick pasta sauce.
  • If you don’t have access to a grill, use a cast-iron grill pan on the stovetop to cook the eggplant in batches. If you don’t have a grill pan, roast the eggplant slices, drizzled generously with olive oil, at 400°F until tender. The oven method won’t yield the same smoky flavor as the grilled, but it will still be delicious.
  • Anchovies are always optional. I like using anchovy paste that you can buy in a tube in the grocery store.

Check our recipe archive for more delicious eggplant recipes!

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