Eggplant Burrata Sandwich
Indulge your taste buds in a burst of an Eggplant Burrata Sandwich. This delightful Italian-inspired creation combines crispy eggplant slices that are oven-baked instead of deep fried, a chunky tomato garlic sauce, and melty burrata cheese between slices of perfectly toasted ciabatta bread. The creamy burrata cheese pairs harmoniously with the savory, charred eggplant, while a medley of fresh herbs and a drizzle of sauces add the finishing touches to elevate this sandwich to gourmet heights. Whether you're a dedicated vegetarian or simply looking for a delicious twist on a classic sandwich, this Eggplant Burrata Sandwich is sure to satisfy your cravings. Even if you don't like eggplants you need to try this recipe and you will give eggplants a second chance. Not only is this sandwich incredibly flavorful and satisfying, but it's also so easy to make. Join me in exploring this recipe, and get ready to elevate your sandwich game to a whole new level!
Happy Cooking!
Servings: 4-6 servings
Prep Time: 20-30 mins
Baking Time: 45-50 mins
Total Time: 1-1.5 hours
Ingredients:
Eggplant:
2 medium eggplants (about 2 lbs) cut into about 1/4th inch circles
1-1.5 tsp salt; divided
3/4-1 cup milk
1-1.25 cups corn starch
About 3 cups breadcrumbs
1 tbsp olive oil
Tomatoes:
16-18 oz grape tomatoes
8-10 cloves of garlic
2 tbsp olive oil
1/2-1 tsp salt as per taste
1/4 tsp black pepper
Assembly:
28 oz ciabatta bread (2 loaves)
8-16 oz (2-4 balls) burrata
1/3 cup pesto
2-3 tbsp spicy paste/sandwich spread
1/2-2/3 cup fresh basil leaves; washed and dried
1-2 tbsp olive oil
Directions:
Preheat oven to 400F. Prep a parchment-lined baking tray and keep it aside.
Tomatoes: In an oven-safe bowl tomatoes, garlic cloves, olive oil, salt, and pepper. Give it a toss and then bake in the oven at 400F for 40-50 mins. Give it a toss midway.
Eggplant: Place eggplant circles on a paper towel and sprinkle salt over them. Cover with another paper towel and press down. Let it sit for 10-15 minutes to help drain the water out.
In a deep bowl, mix milk and cornstarch and keep. In another bowl keep breadcrumbs.
Dip the eggplant circle in the milk mixture and flip so both sides are drenched. Place and coat in breadcrumbs, flipping over to get both sides covered. Repeat the process by dipping in milk and breadcrumbs again to give it a second coat. Place it on the parchment-lined baking tray. Repeat for all eggplant circles.
Drizzle olive oil over the circles and place in the oven at 400F. Bake for 40 mins, flipping them over midway.
Once you are getting close to the eggplants and tomato finishing cooking, slice the bread.
Drizzle olive oil over the bread and bake in the oven. The bread I used needed 10-12 mins of baking time in the oven. If the bread packaging doesn’t have any instructions, bake for 4-6 mins at 400F till toasty.
Assemble: Start assembling when everything is out of the oven. Use a spatula to squish the tomatoes and garlic and mix it well.
On the bottom side of the bread, spread pesto.
Over the pesto spread the tomato mixture.
Layer with eggplant discs over the tomatoes.
Place the burrata over it. Slice the ball open and spread the Stracciatella all over it)
Spread some spicy paste over the burrata
Layer fresh basil leaves over the cheese.
Sandwich the two sides together, slice, and serve!
Serve warm with your favorite sides like fries, chips, pickles, and more!
Notes/Tips:
You can roast the tomatoes from before and keep them. I would heat it up again or 5 minutes before assembling.
You can make it with any bread, I feel it’s best on a ciabatta.
If you want to use homemade pesto click here for the recipe.
You can use Stracciatella if you can’t find burrata. If you can’t find either use mozzarella. If you use mozzarella layer it on the bread directly and broil so it melts.
Fresh basil adds a lot to the sandwich so don’t skip it.
The double coating of the eggplants helps keep it crispy.