Eggplant and Burrata Lasagna

Sharing is caring!

eggplant burrata lasagna Lets just start out by talking about burrata cheese because it’s the key ingredient in this lasagna, no ricotta is required. Burrata is quite popular now but if you’re unfamiliar with it burrata is a basically a fresh cheese made from mozzarella and cream. The outer shell consists of fresh mozzarella but when you gently tear into the middle it’s filled with soft cream filled curds, it’s heavenly!

If you can get a hold of the imported burrata straight from Italy, please do so it’s such a treat, smear it on some crusty bread and you’ll be speechless! The good news is it’s also produced here in the U.S. and it’s pretty easy to find and that type is perfect for this recipe.

eggplant burrata lasagna You’ll also need some roasted tomatoes and roasted eggplant slices, marinara and lasagna sheets, the kind you have to boil. I never got on that no-boil band wagon, I’ve tried them a few times and didn’t like the taste or texture it’s just not the same in my opinion, so for this recipe boil your pasta please!

eggplant burrata lasagna Serving the lasagna in individual gratin dishes makes for a nice presentation and it’s so much more special that way, don’t you think? Prepped and ready to go into the oven, which by the way you can prepare ahead of time.

eggplant burrata lasagna

If you have a smaller size dish you can always cut your lasagna sheets to fit it, after it’s boiled it’s easy to cut. I used three sheets per serving.

eggplant burrata lasagna

This is so light and luxurious, the creamy burrata is the shining star that takes this over the top and the eggplant and roasted tomatoes add so much depth of flavor.

It’s a winner, make it for someone special.

(Follow Proud Italian Cook on Instagram to see what else I’m cooking up during the week.)

4.0 from 1 reviews
Eggplant and Burrata Lasagna
 
Author:
Ingredients
  • Ingredients are for two servings, feel free to double or triple.
  • 3 balls of burrata
  • 1 medium eggplant cut into circles, roasted or pan sauteed in olive oil until golden crisp
  • 1 pint of colored cherry tomatoes, left whole, roasted in olive oil with fresh basil
  • 1 quart of marinara sauce, preferably homemade, (you'll have leftover)
  • 6 pasta sheets, three per serving, the kind you have to boil, cooked al'dente
  • fresh basil for garnish
Instructions
  1. Heat oven to 375 degrees. Brush 2 individual gratin dishes with olive oil.
  2. Spoon marinara on the bottom of each.
  3. Place one sheet of lasagna down and spoon marinara on top then add three slices of cooked eggplant.
  4. Gently tear into the burrata and place pieces on top of eggplant.
  5. Scatter the roasted tomatoes on top with some shredded basil.
  6. Then repeat two more times. pasta sheet, marinara, eggplant, burrata, tomatoes and basil.
  7. Place gratin dishes on a rimmed baking sheet for easy in and out of oven.
  8. Bake for about 15 minutes just until warmed and burrata has gently melted.
  9. Let it rest a few minutes before serving when sauce has stopped bubbling.
  10. Garnish with more shredded basil.

 

 

Print Friendly, PDF & Email

Sharing is caring!

Signature
 
Italian Sauces My Way E-Book

Comments

  1. This is the second time, this week, I’ve seen an eggplant recipe that caught my attention. Why in the world have I never cooked eggplant? It might be that I’ve talked myself into thinking I don’t like it. But, I need to change that. This would be a perfect starting point. Now that I’m cooking for two, I love this idea of using these dishes (that I happen to have).

  2. Janet Dolan says

    I can’t wait to try this. My husband refuses to eat eggplant but maybe he’ll eat this one. I won’t tell him what’s in it. Yum! Thanks for the beautiful pictures too Marie.

  3. I’m actually starting my eggplant seeds this week (I grow 4 varieties), but I may have to cheat a bit and buy some at the store so I can try this. I’m excited, I adore eggplant! Thank you for sharing. 🙂

  4. It’s only 7:30 in the morning here in Florida and I’m reading this and my mouth is watering!
    I accidently bought burrata thinking it was fresh mozzarella and it’s heavenly. Great recipe, as always.

  5. I’ll tell you a secret—I actually not a big fan of burrata. I find the cream makes the mozzarella a bit too rich for my tastes. But made this way, with time in the oven for the cream to cook up with the cheese and all the other yummy ingredients… I bet it’d be heaven!

  6. I LOVE nurrata, but there’s one problem. I eat it so quickly when I buy it, that’s there’s never any left to cook with. I need to be a little more controlled so I can try your recipe, Marie.

  7. Sorry, make that Burrata, not nurrata.