Fried Burrata and Eggplant Sandwich

This fried burrata and eggplant sandwich turns creamy burrata into a crispy, golden surprise that oozes with every bite. Plus, the tender eggplant, roasted red pepper aioli, and basil balsamic dressing don't hurt either!

Watch how to make this

Ingredients

• Balsamic vinegar: The tangy, sweet vinegar is used for the basil balsamic dressing, balancing the creamy burrata.
• Roasted red pepper: Contributes a smoky sweetness to the aioli, complementing the eggplant.
• Eggplant: The main vegetable component, essential for creating a hearty restaurant-quality sandwich.
• Burrata: When fried, the burrata is crispy on the outside while still maintaining its creamy, molten center. It has a mild, milky flavor that pairs well with the acidic dressing and sweet peppers.
• Panko: Panko has larger flakes than regular breadcrumbs, resulting in a crispier coating for the burrata.
• Sourdough bread: Ideal for this sandwich because of its tangy flavor and sturdy texture. You can also use ciabatta, focaccia, or thick-cut artisan bread.

Substitutions and variations

• Cheese: Try this recipe with fried ricotta or fried mozzarella instead of fried burrata.
• Vegetables: You can add extra vegetables, such as roasted zucchini and roasted portobello mushrooms.
• Spicy: Add Calabrian chilies to the roasted red pepper aioli or sprinkle red chili flakes on the eggplant.
• Gluten-free: Substitute panko with gluten-free panko, use gluten-free all-purpose flour, and your favorite gluten-free sandwich bread.

Recipe

Print Recipe

5 from 1 vote

Fried Burrata and Eggplant Sandwich

Total Time45 minutes mins

Course: Main Course

Cuisine: American

Keyword: sandwich, vegetarian

Servings: 4

Author: Christine Ma

Ingredients

Basil balsamic dressing

• ¼ cup balsamic vinegar
• 2 tablespoons basil
• 1 tablespoon honey
• 1 teaspoon dijon mustard
• ½ teaspoon black pepper
• ⅓ cup olive oil

Roasted bell pepper aioli

• ½ cup mayonnaise
• ½ roasted red bell pepper
• 1 teaspoon lemon juice
• 1 garlic clove minced
• salt and pepper

Remaining ingredients

• 1 medium eggplant sliced into ½-inch thick slices
• 2 tablespoons oil plus extra oil for frying
• ½ teaspoon dried oregano
• 4 2-ounce burrata balls
• ½ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 large egg beaten
• 1 cup panko
• 8 slices toasted sourdough bread
• 1 cup mesclun greens
• 2 tomatoes sliced

Instructions

• Make basil balsamic dressing. Combine balsamic vinegar, basil, honey, dijon mustard, and black pepper in a blender. Slowly add oil while the blender is running and blend until smooth. Set aside.
• Make red bell pepper aioli. Blend together mayo, red bell pepper, lemon juice, and garlic until smooth. Season with salt and pepper and set aside.
• Prepare fried burrata. Pat burrata dry. Combine flour, ½ teaspoon salt, and ¼ teaspoon black pepper in a shallow bowl. Beat egg in another bowl and place panko in a third bowl. Dredge burrata in flour mixture, coat in egg, and coat in panko. Dip in egg and coat in panko again. Place burrata on a plate and chill in the freezer for 20 minutes.
• Heat 2 tablespoons oil in a large saute pan over medium heat. Lay eggplant slices in pan and cook until browned, about 4 minutes. Flip eggplant over and season with oregano, salt, and pepper. Continue to cook until browned and tender, another 3-4 minutes. Remove from heat and keep warm.
• Heat frying oil to 375 degrees F.
• Carefully drop burrata in oil and deep fry until golden brown, about 1 minute. Flip over and fry until golden brown on the other side, about 1 minute. Remove burrata with a slotted spoon and drain excess oil on paper towels.
• Assemble sandwiches. Spread bell pepper aioli on half of the sourdough slices. Top with mesclun greens, sliced tomatoes, burrata, and roasted eggplant. Drizzle basil balsamic dressing on top and stack with remaining bread. Serve immediately.

Notes

The basil balsamic dressing and roasted red pepper aioli can be prepared up to 5 days in advance.

Step-by-step instructions

Step 1: Prepare sauces

Instead of serving fried burrata by itself, I decided to turn it into a fried burrata and eggplant sandwich. By pairing the cheese with other components, you help balance the heaviness of the main ingredient. And what other perfect dressing than basil balsamic dressing to complement the fried burrata?

To make the dressing, simply blend together balsamic vinegar with basil, honey, Dijon mustard, and black pepper. While the blender is running, slowly add the oil until fully combined.

In addition to the basil balsamic dressing, we're going to prepare a red bell pepper aioli. This sauce adds just a touch of sweetness to the sandwich, another layer of flavor.

All you have to do is blend together mayonnaise with roasted red bell pepper, lemon juice, and garlic. Season with salt and pepper and set it aside. You can make both of the sauces the day before.

Step 2: Bread burrata

Now that the sauces are done, it's time to move on to the burrata. Each sandwich has a 2-ounce burrata portion, which I think is the perfect size. If you can't find the mini sizes, you can use the 4-ounce portion, but it will end up being a beast of a sandwich.

Pat the burrata dry and coat it with flour, shaking off the excess. Dip the cheese in beaten eggs and dredge in panko. Dip in egg again and coat it in panko once more.

Pop the burrata in the freezer for about 20 minutes to help the breading stick. Do not stick this step! If you fry the burrata immediately, the cheese will burst open.

Step 3: Cook eggplant

Meanwhile, prepare the eggplant. Slice a medium eggplant and cook it in a saute pan until softened. You can also grill the eggplant or roast it instead.

Season with oregano, salt, and pepper, and keep them warm while you cook the burrata.

You can add additional seasonings, but we're going to drizzle it with the basil balsamic dressing, so we're keeping it simple.

Step 4: Fry burrata

Heat frying oil to 375 degrees F and carefully drop the burrata in the hot oil. Fry until golden brown, about 1 minute. Flip it over and fry for another minute or until golden brown. We're only trying to brown the outside, so it shouldn't take long to fry.

If the oil temperature is too low, it will take too long for the burrata to get golden brown. The longer it fries, the higher the chances of the burrata bursting open and the inside oozing out.

Assemble the fried burrata and eggplant sandwiches, smearing red bell pepper aioli on toasted sourdough. Top the aioli with mesclun greens, sliced tomatoes, fried burrata, and roasted eggplant. Drizzle the basil balsamic dressing on top and stack with the remaining bread.

My sourdough bread slices were quite large, so I made one giant sandwich and split it into two. It may look small individually, but trust me, it was anything but.

One bite into this decadent sandwich and I was swooning. The fried burrata had a perfectly crispy exterior and an amazing gooey center. Meanwhile, the slightly bitter yet sweet eggplant, fresh tomatoes, and both sauces all play together perfectly to help the burrata shine. Yes, it's a lot. But it's worth it.

For another amazing vegetarian sandwich, check out this roasted miso mushroom sandwich and grilled vegetable sandwich with tomato jam!

Make-ahead and storage

• Make-ahead: You can make the basil balsamic dressing and roasted red pepper aioli up to 5 days in advance.
• Store: Keep all of the components separate in the refridgerator up to 3 days. The fried burrata is best eaten immediately, but can be reheated quickly in the air fryer at 400 degrees.

Frequently asked questions

More burrata recipes

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