Summery Eggplant Parmesan

Summery Eggplant Parmesan

4 servings
This summery dinner features a bed of roasted tomato sauce topped with grilled eggplant, blistered tomatoes, creamy burrata cheese, and toasted panko.

Ingredients

  • plum tomatoes

    8 to 10 tomatoes

    2 lb
  • yellow onion
    1 small
  • carrot
    1
  • black pepper
    ¼ tsp
  • olive oil

    divided, plus more for grill grates and for drizzling

    ¾ c
  • kosher salt

    divided

    2 ¼ tsp
  • garlic cloves

    divided

    9
  • anchovy fillets
    3
  • fresh basil

    divided, plus basil leaves for garnish

    2 tbsp
  • panko
    ⅓ c
  • Parmesan cheese
    2 tbsp
  • lemon zest
    ¼ tsp
  • Italian seasoning

    divided

    1 tsp
  • cherry tomatoes

    preferably on the vine

    12 oz
  • Italian eggplant
    1 large
  • package burrata cheese

    at room temperature, 8-ounce

    1

Directions

  1. 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. 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

  3. 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. 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. 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.

Summery Eggplant Parmesan

Summery Eggplant Parmesan

65 min4 servings755 cal

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About this Recipe

Enjoy the Taste of Summer with This Fresh Eggplant Parmesan

Forget heavy, fried eggplant Parmesan! Our Summery Eggplant Parmesan recipe redefines this classic Italian-inspired dish, offering a lighter, brighter, and incredibly flavorful experience perfect for warmer evenings. This isn't your nonna's traditional version, but a vibrant celebration of seasonal ingredients that will become a new favorite.

What makes this Summery Eggplant Parmesan truly special? It starts with a luscious, homemade roasted tomato sauce, bursting with the sweet, concentrated flavors of ripe plum tomatoes, aromatic garlic, and a hint of anchovy for depth. Instead of frying, we grill the eggplant slices to tender perfection, infusing them with a smoky char that adds an irresistible dimension. Layered atop this savory base are sweet, blistered cherry tomatoes—some still on the vine for a beautiful presentation—and generous dollops of creamy, indulgent burrata cheese. A sprinkle of garlicky, lemon-zest infused toasted panko adds a delightful crunch, elevating every bite.

This dish is a testament to simple, high-quality ingredients working in harmony. The combination of smoky grilled eggplant, tangy roasted tomatoes, sweet blistered cherry tomatoes, and the rich, melt-in-your-mouth burrata creates a symphony of textures and flavors. It's an elegant yet comforting dinner that truly shines.

Tips for Success & Variations:

  • Perfectly Grilled Eggplant: Don't skip salting the eggplant slices before grilling; it helps draw out moisture and ensures a tender, non-bitter result.
  • Boost the Flavor: A dash of red pepper flakes in the roasted tomato sauce can add a subtle kick.
  • Herb Power: Feel free to sprinkle extra fresh basil or a little fresh oregano over the finished dish for an even brighter aroma.

Serve this gorgeous Summery Eggplant Parmesan with a simple green salad dressed with a light vinaigrette or some crusty bread to soak up every last drop of that incredible sauce. It’s an unforgettable meal that brings the best of summer to your table.

Frequently Asked Questions