Crispy Eggplant Stacks With Burrata and Pistachio Pesto
A stunning vegetarian showstopper that layers crispy panko-crusted eggplant rounds with creamy burrata, tangy marinara, and vibrant pistachio-basil pesto. The eggplant is salted to release moisture, then egg-washed and breadcrumbed before baking until golden and tender. What makes this version special is the pistachio pesto—an unexpected twist that brings nutty richness and earthiness alongside fresh basil and rocket. Each bite combines textural contrast: crispy exteriors giving way to soft eggplant, melting burrata, and herbaceous pesto. Perfect for impressive entertaining or a refined vegetarian dinner, this dish works equally well as a showstopping main or elegant starter. Serve hot immediately after assembly so the cheese remains creamy and the eggplant maintains its warmth. The individual stacking presentation enhances simple ingredients into restaurant-quality plating.
Ingredients
- 2 large eggplants, sliced into 1/2-inch rounds
- salt, for eggplant
- 4 eggs, beaten
- 1 lb panko bread crumbs
- chilli flakes
- Italian herbs
- salt and pepper
- garlic powder
- oil spray, coconut oil used
- 1 ¼ lb marinara sauce
- 9 oz burrata, sliced
- 1 cup parmesan cheese, grated
- salt and pepper, to taste(optional)
- ½ cup basil leaves
- ½ cup arugula leaves
- 6 garlic cloves
- 2 oz pistachios
- ½ tsp sea salt
- 1 ¾ oz parmesan, for pesto
- 10 tbsp olive oil
Instructions
- 1
Preheat oven to 425°F
- 2
Lay eggplant rounds on paper towels and sprinkle both sides generously with salt. Leave for 15 minutes to release moisture
- 3
While eggplant sits, pulse basil, arugula, garlic, pistachios, and salt in a food processor. Gradually add half the olive oil
- 4
Add cheese and remaining olive oil to pesto. Taste and adjust seasoning. Add more olive oil if needed for consistency
- 5
Blot eggplant slices with paper towels and season with salt and pepper
- 6
Set up breading stations with beaten eggs in one container and panko breadcrumbs mixed with chilli flakes, garlic powder, Italian herbs, salt, and pepper in another
- 7
Dip each eggplant slice in egg, remove excess, then coat thoroughly in seasoned breadcrumbs
- 8
Arrange slices on a cooling rack set over a baking sheet
- 9
Spray eggplant tops generously with oil spray and bake for 8-10 minutes
- 10
Turn slices, spray second side, and bake another 8-10 minutes until golden
- 11
Remove from oven and let cool slightly
- 12
Reduce oven temperature to 350°F
- 13
Line an oven tray with parchment paper. Place a large eggplant slice on the tray (use a cooking ring if desired to help structure)
- 14
Spoon marinara sauce over eggplant, top with a burrata slice
- 15
Place another eggplant slice on the burrata and repeat layering
- 16
Bake stacks until cheese melts, about 10 minutes
- 17
Transfer to serving dish and drizzle generously with pesto
- 18
Serve immediately
Tips
Salt eggplant and let sit for the full 15 minutes—this osmotic step removes excess water that prevents crisping. Skip it and you'll have soggy, oily slices regardless of baking time.
Build the pesto gradually, tasting as you go. Pistachios vary in salt content, and adding cheese last prevents over-mixing that breaks down the bright herb flavors.
Assemble stacks just before final bake so burrata stays creamy and eggplant warm. Pre-assembling causes condensation that ruins texture.
Good to Know
Refrigerate cooked stacks up to 2 days in an airtight container. Reheat at 175C for 5-8 minutes. Pesto keeps refrigerated up to 5 days or frozen up to 3 months.
Prepare pesto up to 5 days ahead or freeze. Bread eggplant slices up to 4 hours before baking. Assemble stacks just before final bake.
Serve hot directly after assembly on warmed plates. Pairs with a crisp white wine, fresh salad, or crusty bread to capture pesto.
Common Mistakes
Skip salting eggplant to avoid soggy, oily results from excess moisture.
Don't assemble stacks early to avoid condensation and soft textures.
Over-mix pesto after adding cheese to avoid breaking down herbs and dulling flavor.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this vegan?
Replace burrata with dairy-free mozzarella, use aquafaba or corn starch slurry instead of eggs for breading, and omit or replace parmesan in pesto with nutritional yeast. Texture and richness will differ slightly.
Can I freeze leftover cooked stacks?
Yes, freeze cooled stacks for up to 2 months in an airtight container. Reheat from frozen at 175C for 10-12 minutes until heated through. Texture will soften slightly but flavor remains good.
What if I don't have pistachios for pesto?
Pine nuts, walnuts, or almonds work well at 1:1 ratio. Pine nuts are closest to pistachio richness. Walnuts add earthiness; almonds are milder. Each shifts flavor but maintains pesto structure.