Rustic Eggplant Parmesan

Photo and recipe creation by Erin Girard

A late-summer twist on a classic — roasted eggplant and tomatoes, garlicky crumbs, Parmesan, and a creamy crown of burrata.

This is my late-summer take on eggplant Parmesan — all the comforting flavor, without the fuss of breading, frying, and heavy layering. Thick slices of eggplant and tomatoes roast until silky and caramelized, then get crowned with herby, garlicky sourdough crumbs, plenty of Parmesan, and a final flourish of creamy burrata. It’s rustic cooking at its best: wholesome, uncomplicated, and built to let the harvest speak for itself.

Serves: 4–6Prep Time: 15 minutesCook Time: 55 minutesTotal Time: 1 hour 10 minutes

Ingredients

• 1 cup marinara sauce (homemade or good-quality jarred)

• 2–3 medium eggplants

• 3–4 heirloom tomatoes

• 4 cloves garlic, roughly chopped

• 1–2 tsp Italian seasoning

• Olive oil, generous amount for roasting (about 1/3 cup for vegetables, plus more for topping)

• Kosher salt, to taste

For the breadcrumb topping

• 1½ cups rustic bread chunks or coarse crumbs*Or use 1½ cups panko bread crumbs for convenience

• 1 large handful fresh basil leaves

• 1 clove garlic

• ½–¾ cup freshly grated Parmesan cheese

• ¼ cup olive oil

For serving

• 1 ball burrata cheese

• Extra-virgin olive oil

• Freshly grated Parmesan cheese

• Lemon zest

• Optional sides: simple green salad or pasta with lemon and Parmesan

Instructions

1. Preheat & prep dishHeat oven to 400°F (200°C). Spread marinara sauce over the bottom of a large ovenproof baking dish.

2. Prepare vegetablesHalve the eggplants and tomatoes lengthwise, then cut into 1-inch thick slices. Place in a large bowl with the garlic, Italian seasoning, a generous drizzle of olive oil, and a sprinkle of salt. Toss well to coat.

3. RoastArrange the vegetables as evenly as possible in the baking dish over the marinara. Roast 40–45 minutes, until the eggplant is tender and the tomatoes are starting to caramelize.

4. Make breadcrumb topping (While the veggies are roasting)If using rustic bread chunks, pulse them in a food processor into coarse crumbs. Add basil, garlic, and Parmesan; pulse to combine. Transfer to a bowl and drizzle in the olive oil, tossing until evenly coated.If using panko, skip the blending and simply stir together with chopped basil, minced garlic, Parmesan, and olive oil.

5. Top & finishSprinkle the breadcrumb mixture evenly over the roasted vegetables. Return to the oven for 10–12 minutes, until golden brown.

6. ServeLet the dish rest for 5 minutes. Tear the burrata over the top, drizzle with extra-virgin olive oil, scatter with lemon zest, and shower with more Parmesan. Serve warm.

Cook’s Notes:

• Mozzarella option: For a melty-cheese fold or layer in fresh mozzarella, cut into small cubes or slices into the breadcrumb mixture before topping the vegetables.

• Making rustic bread crumbs: Tear day-old bread into chunks, leaving some crust on for texture. Pulse in a food processor just until coarse — you want irregular pieces, not fine dust. If the bread is too soft, dry it in a low oven (300°F) for 10–15 minutes before pulsing.