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Grilled Eggplant, Roasted Tomatoes and Burrata Cheese with Garlic Herb Breadcrumbs
4.3 from 33 votes

Grilled Eggplant, Roasted Tomatoes and Burrata Cheese with Garlic Herb Breadcrumbs

What to pair with red wine? Here's our summery take on Eggplant Parmesan: grilled eggplant combined with sweet, roasted Campari tomatoes and creamy burrata cheese, and topped with crispy garlic and herb breadcrumbs. 

Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
Servings: 4
Calories: 532 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 1/2 pounds campari tomatoes or cherry tomatoes, or a mix
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon sugar optional (*See note)
  • salt kosher salt and freshly cracked
  • black pepper kosher salt and freshly cracked
  • 5 garlic 4 crushed, 1 minced, cloves
  • 3 eggplant about 6 to 8 inches long (about 4 lb total, medium globe or Italian
  • 1/2 cup extra virgin olive oil , divided (plus more for grill)
  • 1 1/2 cups breadcrumbs 5 -6 slices good white bread pulsed in food processor, fresh
  • 1/2 cup basil chopped fresh, or preferably a loosely packed mix
  • 1/2 cup parsley chopped fresh, or preferably a loosely packed mix
  • 1/4 cup Parmigiano Reggiano cheese grated
  • 8 oz burrata cheese (2 balls, each split into quarters), room temperature.

Instructions

For the Roasted Tomatoes:
    Cup of Yum
  1. Preheat oven to 375ºF. Add tomatoes and the 4 crushed garlic cloves to a baking dish (we used 9x13 inch), toss with 2 tablespoons olive oil, balsamic vinegar, sugar (if using) and season with salt and pepper. Roast, turning once or twice, until tomatoes are soft, and skins blister and split, about 30 - 40 minutes. Set aside and reserve with any tomato liquid that may have collected. (Tomatoes can be roasted a day ahead)
For the Grilled Eggplant:
  1. Prepare a gas or charcoal grill for high heat cooking (a grill pan on the stovetop will also work).
  2. Chop off the top and bottom ends and peel the eggplants partially in long vertical stripes. Slice eggplants into 1/2-inch thick rounds. Brush each round generously with olive oil (about 3 to 4 tablespoons, total) on both sides and season with salt and pepper. When grill is ready, cook until eggplant is soft and golden brown on both sides, about 5 minutes per side. If eggplant seems dry, brush on a little more oil while cooking. Remove from grill to a plate, cover loosely with foil and set aside. (Eggplant can be grilled a day ahead)
For the Garlic and Herb Breadcrumbs:
  1. On the stovetop, add 3 tablespoons oil and the minced garlic to a cold 8-inch skillet. Turn heat to medium and cook until the garlic sizzles and turns fragrant but not brown, about 1 minute. Add breadcrumbs and toss in the garlicky oil. Cook, stirring often, until crumbs turn golden brown, 4 minutes. Transfer crumbs to a medium bowl, let cool for a few minutes and then stir in herbs and parmesan cheese. Season with salt and pepper to taste.
  2. Assemble dish by adding a layer of eggplant to a platter. Top with a layer of tomatoes, and a drizzle of the tomato cooking juices. Then add another layer of eggplant and tomatoes until all are used. Drizzle again with collected tomato juices. Nestle in chunks of burrata cheese, and sprinkle all over with garlic and herb breadcrumbs. Add a few basil leaves, if desired. Serve warm with warm, crusty bread and good, rich red wine.

Notes

  • *if the tomatoes are quite sweet, you can omit the sugar. Early season tomatoes especially can be very tart, so taste one to be sure.

Nutrition Information

Calories 532kcal (27%) Carbohydrates 30g (10%) Protein 17g (34%) Fat 44g (68%) Saturated Fat 13g (65%) Cholesterol 45mg (15%) Sodium 128mg (5%) Potassium 1183mg (25%) Fiber 12g (48%) Sugar 18g (36%) Vitamin A 1357IU (27%) Vitamin C 48mg (53%) Calcium 432mg (43%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 532

% Daily Value*

Calories 532kcal 27%
Carbohydrates 30g 10%
Protein 17g 34%
Fat 44g 68%
Saturated Fat 13g 65%
Cholesterol 45mg 15%
Sodium 128mg 5%
Potassium 1183mg 25%
Fiber 12g 48%
Sugar 18g 36%
Vitamin A 1357IU 27%
Vitamin C 48mg 53%
Calcium 432mg 43%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.