Mama D's Baked Eggplant Recipe

Prepare and sweat eggplant

Trim the stem ends off the eggplants and slice into 1/3-inch thick rounds. Place slices in a single layer on a wire rack or baking sheet and sprinkle both sides lightly with kosher salt (use the 2 tbs listed). Let sit 30 minutes to draw out bitterness and moisture, then pat dry with paper towels.

Set up breading station

Preheat oven to 400°F (200°C). Line two baking sheets with parchment and lightly oil. Put flour in a shallow bowl. In a second bowl whisk together eggs and whole milk until combined. In a third bowl combine breadcrumbs, 1 cup grated Parmesan-Reggiano, dried oregano, garlic powder, and 1 tsp black pepper.

Bread the slices

Working in batches, dredge each eggplant slice in flour (shake off excess), dip into egg mixture, then press into breadcrumb mixture to coat thoroughly. Place breaded slices on the prepared baking sheets in a single layer. Drizzle or brush the tops with the 4 tbs olive oil.

Bake the eggplant

Bake at 400°F (200°C) for 18–22 minutes, flipping once halfway through, until golden brown and crisp. Remove from oven and set aside. Reduce oven temperature to 375°F (190°C) for assembling.

Prepare tomato topping

While eggplant bakes, core and dice the plum tomatoes. In a medium skillet heat 2 tbs olive oil over medium heat, add minced garlic and cook 30–45 seconds until fragrant. Add diced tomatoes, tomato paste (if using), 1 tsp salt, and half the chopped basil. Simmer 8–10 minutes until slightly reduced but still bright. Taste and adjust seasoning.

Assemble the casserole-style layers

In a 9x13-inch baking dish, spread a thin layer (about 1/3) of the tomato mixture to cover the bottom. Arrange a single layer of baked breaded eggplant slices over the sauce overlapping slightly. Spoon more tomato mixture over the eggplant (about half remaining), sprinkle with a third of the shredded Parmesan. Repeat with a second layer of eggplant, more tomato, and another third of the Parmesan. Finish with the remaining eggplant slices, remaining sauce, and top with the last Parmesan.

Bake to meld flavors

Cover the dish loosely with foil and bake at 375°F (190°C) for 15 minutes to heat through. Remove foil and bake another 8–10 minutes until cheese is melted and edges bubble. Remove from oven and let rest 5 minutes. Tear or place burrata pieces over the top just before serving so the creamy center remains chilled-warm.

Finish with basil and seasoning

Scatter remaining fresh basil over the baked eggplant, grate an additional 2 tbs Parmesan over the top, and sprinkle optional chili flakes to taste.

Make the dressing

In a small bowl whisk together 2 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp lemon juice, 1 tsp honey, 1 tsp salt, and 1/2 tsp black pepper until emulsified.

Toss the salad

In a large bowl combine baby spinach and baby arugula. Drizzle the dressing over the greens and toss gently to coat evenly just before serving so leaves remain crisp.

Spoon slices of baked eggplant onto plates or serve family-style from the baking dish. Place a torn or whole burrata portion on top or alongside each portion so the creamy interior melds with the warm tomato and eggplant. Spoon some of the pan juices over the burrata and eggplant.

Serve the dressed spinach–arugula salad alongside the eggplant. Garnish the eggplant with fresh basil leaves and a final dusting of grated Parmesan. Offer lemon wedges or extra chili flakes at the table.