Eggplant & Burrata Caprese Sandwich
A crispy, juicy Eggplant Burrata Caprese Sandwich featuring tender roasted eggplant, creamy burrata, and a vibrant basil pesto on toasted ciabatta.
- Osmotic salting collapses the eggplant's spongy air pockets, preventing it from absorbing excess oil.
- Creamy burrata provides a rich, moisture-barrier contrast to the warm, roasted eggplant slices.
- Toasting the ciabatta with a thin layer of olive oil creates a sturdy, crunchy crust that resists sogginess.
Three summers ago, I tried packing a caprese sandwich for a picnic at the lake, only to open my cooler and find a sad, waterlogged brick of bread. The heirloom tomatoes had completely surrendered their juices, turning my beautiful lunch into a soggy, depressing mess.
I actually cried a little over that ruined lunch. But then I realized eggplant could act as a delicious, meaty sponge to protect the bread.
The problem is that most home cooks treat eggplant like zucchini, throwing it straight into a hot pan where it behaves like an industrial sponge, soaking up every drop of olive oil before turning into a greasy, bitter mush. On a molecular level, eggplant is packed with tiny air pockets that collapse during cooking, trapping oil inside. Roasting helps release the oil-soluble flavor compounds in the eggplant, but only if the water is gone first.
Trust me on this one: a generous sprinkle of Diamond Crystal kosher salt is your secret weapon. Salting draws out the water via osmosis, collapsing those air cells so the eggplant roasts up beautifully crisp on the outside and custardy within, similar to my favorite Crispy Air Fryer Eggplant.
Let us build the ultimate summer sandwich.
Eggplant & Burrata Caprese Sandwich
Ingredients
- 1 medium Italian eggplant, sliced into 1/2-inch rounds
- 1 tablespoon Diamond Crystal kosher salt (for sweating the eggplant)
- 2 tablespoons extra virgin olive oil (divided)
- 1 large ripe heirloom tomato, sliced
- 1 ball (4 oz) fresh burrata cheese, torn at room temperature
- 1/4 cup fresh basil pesto
- 1 cup fresh baby arugula
- 1 tablespoon balsamic glaze
- 2 ciabatta rolls, split horizontally
Directions
- Lay the eggplant slices on a wire rack set over a baking sheet. Sprinkle both sides generously with Diamond Crystal kosher salt. Let sit for 20 minutes to draw out excess moisture.
- Preheat your oven to 400°F (200°C). Rinse the eggplant slices under cold water to remove excess salt, then pat them completely dry with paper towels. Press down firmly with your palms until you feel the slices are dry and slightly compressed.
- Arrange the eggplant slices on a parchment-lined baking sheet. Brush both sides lightly with 1.5 tablespoons of olive oil. Roast for 20 to 25 minutes, flipping halfway through, until the edges are deeply browned and the centers are tender. Flipping the eggplant can feel a tad clumsy if they stick, but a thin metal spatula fishes them out perfectly.
- While the eggplant roasts, toast your split ciabatta rolls. Drizzle the cut sides with the remaining olive oil and toast in a hot skillet or oven until golden and crunchy.
- Assemble the sandwich. Spread a generous layer of basil pesto on the bottom half of the toasted bread. Layer the warm roasted eggplant slices, followed by the heirloom tomato slices.
- Carefully tear the room-temperature burrata ball and drape it over the tomatoes. Drizzle with balsamic glaze, top with fresh arugula, and close the sandwich with the top bun. Press down gently to let the burrata mingle with the warm eggplant. </
Notes
- Always use Diamond Crystal kosher salt for sweating the eggplant; if using Morton's kosher salt, cut the volume by half to avoid over-salting.
- Room-temperature burrata is crucial because cold cheese will seize up and fail to release its creamy center when it hits the warm eggplant, ruining the texture.
- Watch your ciabatta closely while toasting; the high sugar content in artisanal bread can cause it to go from perfectly golden to charred and bitter in under thirty seconds.
- Leftover roasted eggplant can be stored in an airtight container for up to three days, but it will lose its crispness in the fridge; reheat it in a dry skillet to restore its structural integrity.
- For an incredible flavor boost, try swapping standard pesto for the vibrant green spread from our Caprese Sandwich with Prosciutto & Pistachio Pesto.
Serving Suggestions
This sandwich is a star on its own, but pairing it with the right sides turns it into an unforgettable summer feast.
- Serve alongside a crisp, cold Watermelon Feta Salad to balance the rich, creamy burrata.
- Pair with a bowl of lightly salted potato chips for a satisfying, crunchy contrast.
- Accompany with a glass of iced tea or a refreshing Watermelon Lemonade on a hot afternoon.
- Drizzle extra high-quality balsamic glaze over the plate for dipping.
Storage and Reheating
This sandwich is hands down best enjoyed fresh while the eggplant is warm and the bread is crispy.
If you have leftovers, store the roasted eggplant and the burrata in separate airtight containers in the fridge. The eggplant will keep well for up to three days, though it will lose its crisp exterior.
Never store a fully assembled sandwich.
To reheat, place the eggplant slices in a dry skillet over medium heat for two minutes per side. This revives the custardy interior and crisps up the edges before you assemble a fresh sandwich.
Ingredient Substitutes
If you do not have all these ingredients on hand, these simple swaps will keep your sandwich delicious.
- Burrata: Swap for fresh mozzarella di bufala, though you will lose that ultra-creamy, flowing center.
- Ciabatta: Use a sturdy sourdough or a rustic baguette to maintain the necessary structural crunch.
- Pesto: If you are out of traditional basil pesto, try the nutty spread from our Pistachio Pesto Grilled Sandwich.
- Arugula: Baby spinach or fresh basil leaves work beautifully if you prefer a milder, less peppery green.
I learned the hard way that rushing this sandwich only leads to soggy bread and disappointment, but taking those extra twenty minutes to sweat the eggplant changes everything. Let me know in the comments if you try this, and happy sandwich making!
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
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