The Burrata Roasted Eggplant Stack is one of those dishes that feels like a cheat code for impressing guests without breaking a sweat. Imagine warm, tender eggplant with just the right kiss of golden edges, juicy tomato slices that taste like summer even in winter, and burrata so creamy it spills out like velvet when you cut in. Add a few sprigs of basil, a drizzle of balsamic glaze, and you’ve got yourself a plate that could walk straight out of a cozy Italian trattoria.
I first made this for a casual Friday night dinner with friends, thinking it’d be a nice little appetizer. Instead, it became the star of the night. We ended up building towers at the table, laughing about whose stack would topple first. That’s the thing about this recipe—it’s not just food, it’s an experience.
So, let’s dig in. You’ll see why this one’s bound to become a family favorite. And hey, if you love it, you can subscribe to get recipes like this sent straight to your inbox.
What Makes the Burrata Roasted Eggplant Stack Unique
At its heart, the Burrata Roasted Eggplant Stack is all about layers. Not just in ingredients, but in flavors and textures. You’ve got the soft, earthy bite of eggplant, the sweet acidity of ripe tomatoes, the luxurious creaminess of burrata, and the fragrant pop of fresh basil. Every bite is balanced—nothing overpowers, and everything works together.
If you’ve tried the classic eggplant parm, think of this as its elegant, lighter cousin. No breadcrumbs, no heavy sauces—just a celebration of fresh, simple ingredients. And yes, it’s every bit as satisfying.
Why You’ll Love the Burrata Roasted Eggplant Stack
Honestly? It’s nearly foolproof. The ingredient list is short, the steps are simple, and the results look like you’ve spent hours in the kitchen. It’s vegetarian, naturally gluten-free, and works as a starter, side, or light main. Plus, it’s one of those rare recipes that tastes just as good warm as it does at room temperature—making it perfect for entertaining.
And let’s not skip over the health perks. Eggplant is packed with fiber, burrata adds protein, olive oil gives you those healthy fats, and basil brings in antioxidants. It’s indulgence you can feel good about.
Ingredients for Burrata Roasted Eggplant Stack
Here’s what you’ll need:
| Ingredient | Quantity | Notes |
|---|---|---|
| Eggplant | 2 medium | Slice into ½-inch rounds |
| Olive oil | 3 tbsp | Extra virgin for best flavor |
| Salt & pepper | To taste | Use kosher salt if possible |
| Dried oregano | 1 tsp | Or 1 tbsp fresh oregano |
| Tomatoes | 2 large | Ripe and firm |
| Burrata | 8 oz | Fresh, high-quality |
| Fresh basil | ¼ cup | Whole leaves for garnish |
| Balsamic glaze | 1 tbsp | Or homemade reduction |
Tools You’ll Need
- Baking sheet
- Parchment paper
- Basting brush
- Sharp knife
- Cutting board
- Serving plate
Optional but handy: a cooling rack for more even roasting, and a mandoline if you want perfectly uniform slices.
How to Make the Burrata Roasted Eggplant Stack
Roast the Eggplant
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the eggplant slices in a single layer, brush with olive oil, and season with salt, pepper, and oregano.
Roast for 20–25 minutes, flipping halfway through. You want the eggplant to be tender but still hold its shape, with lightly golden edges.
Assemble the Stacks
Place one roasted eggplant slice on a plate, top with a tomato slice, then a generous scoop of burrata. Repeat for 2–3 layers, depending on your slice sizes. Finish with fresh basil and a drizzle of balsamic glaze.
Serve warm or at room temperature. And a little tip from me—make a couple extra, because the first stack will disappear before you sit down.
Variations & Pairings
One of the best things about the Burrata Roasted Eggplant Stack is how versatile it is. Can’t find burrata? Use fresh mozzarella. Want more flavor? Add a swipe of pesto between layers, sprinkle toasted pine nuts or pistachios on top, or finish with a pinch of red pepper flakes for heat.
For a full meal, pair it with crusty bread, a simple arugula salad, or even a light pasta.
Tips for Success
- Choose firm eggplants with smooth skin. Soft spots mean it’s overripe.
- Don’t skip flipping—it ensures even cooking.
- Let burrata sit at room temperature for 10 minutes before serving so it’s extra creamy.
- If making ahead, roast the eggplant in advance and assemble stacks just before serving.
Storage Instructions
Leftovers? Lucky you. Store them in an airtight container in the fridge for up to 2 days. To reheat, place in a low oven just until warmed—this keeps the eggplant from becoming soggy.
Nutrition (per serving, 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~210 |
| Protein | 8g |
| Carbohydrates | 10g |
| Fat | 15g |
| Fiber | 4g |
Frequently Asked Questions
Can I grill the eggplant instead of roasting?
Absolutely. Grill until tender and lightly charred for a smokier flavor.
Can I use mozzarella instead of burrata?
Yes. While burrata is creamier, fresh mozzarella makes a great substitute.
Can I make it ahead of time?
You can roast the eggplant ahead, but assemble the stacks just before serving for the best texture.
More Recipes You’ll Love
- Cacio e Pepe with Burrata & Roasted Garlic
- Warm Burrata & Garlic Roasted Veggie Skillet
- Roasted Tomato Burrata Basil Pasta
Conclusion
The Burrata Roasted Eggplant Stack is proof that simple ingredients can make magic. It’s a dish that feels luxurious without being fussy, that works just as well for a Tuesday lunch as it does for a weekend dinner party. Once you make it, I’m willing to bet it’ll earn a spot in your regular rotation.
If you try it, I’d love to hear how it turned out—leave a comment, share a photo, or tag me on Pinterest. And if you want more recipes like this, don’t forget to subscribe so you never miss a delicious idea.
Print
Burrata Roasted Eggplant Stack: Creamy, Comforting & Easy
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Burrata Roasted Eggplant Stack layers tender roasted eggplant, juicy tomato slices, creamy burrata, and fresh basil with a drizzle of balsamic glaze. It’s simple enough for a weeknight yet elegant enough for dinner parties—proof that fresh ingredients can shine without fuss.
Ingredients
- 2 medium eggplants, sliced into ½-inch rounds
- 3 tbsp extra virgin olive oil
- Salt and pepper, to taste
- 1 tsp dried oregano (or 1 tbsp fresh oregano)
- 2 large ripe tomatoes, sliced
- 8 oz fresh burrata cheese
- ¼ cup fresh basil leaves
- 1 tbsp balsamic glaze (or homemade reduction)
Instructions
Prep the oven: Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
Season the eggplant: Arrange slices on the sheet, brush with olive oil, and season with salt, pepper, and oregano.
Roast: Bake 20–25 minutes, flipping halfway, until tender and lightly golden.
Layer the stack: On a serving plate, place a roasted eggplant slice, then a tomato slice, then a portion of burrata. Repeat for 2–3 layers.
Finish: Top with fresh basil and drizzle with balsamic glaze. Serve warm or at room temperature.
Notes
Let burrata sit at room temperature for 10 minutes before assembling for maximum creaminess.
Eggplant can be roasted ahead of time; assemble stacks just before serving.
For extra flavor, add a thin layer of pesto between the eggplant and tomato.
This recipe is naturally gluten-free and vegetarian.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Side Dish, Main
- Method: Roasting, Stacking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 stack
- Calories: 210 kcal
- Sugar: 5g
- Sodium: 200 mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25 mg