Directions
Heat grill to medium-high, brush eggplant slices generously on both sides with olive oil, and season with salt and pepper. Grill eggplant for 3-5 minutes per side, until tender and lightly charred. Make the garlicky breadcrumbs by heating olive oil in a skillet over medium heat, adding garlic paste, and cooking until fragrant, about 30 seconds, then stirring in breadcrumbs until golden and crisp. Spoon marinara onto a serving platter and layer the grilled eggplant over the sauce. Tear burrata over the eggplant, top with garlicky breadcrumbs, fresh basil, Parmesan, and red pepper flakes. Serve warm with crusty bread. Serves 4.
Grilled Eggplant Parmesan with Burrata
Prep: 15 min Cook: 15 min Servings: 4
All the flavors you love about eggplant parmesan, lightened up for summer. Grilled eggplant is layered over warm marinara and topped with torn burrata, crispy garlicky breadcrumbs, and fresh basil for a dish that's light, satisfying, and perfect for warm-weather entertaining.
Ingredients
- 1/4 cup Cento Imported Extra Virgin Olive Oil
- 2 Eggplants, sliced into ½-inch rounds
- 2 cups Cento Marinara Pasta Sauce
- 1 cup Cento Seasoned Bread Crumbs
- Cento Garlic Paste in a Tube
- 1/2 cup Parmesan Cheese, grated
- 2 balls Burrata
- Fresh Basil Leaves, torn
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
- Heat grill to medium-high, brush eggplant slices generously on both sides with olive oil, and season with salt and pepper. Grill eggplant for 3-5 minutes per side, until tender and lightly charred. Make the garlicky breadcrumbs by heating olive oil in a skillet over medium heat, adding garlic paste, and cooking until fragrant, about 30 seconds, then stirring in breadcrumbs until golden and crisp. Spoon marinara onto a serving platter and layer the grilled eggplant over the sauce. Tear burrata over the eggplant, top with garlicky breadcrumbs, fresh basil, Parmesan, and red pepper flakes. Serve warm with crusty bread. Serves 4.
