Neapolitan Stack with Roasted Eggplant, Tomato and Burrata

Serves 4


  • 4 tablespoons Filippo Berio olive oil plus extra for drizzling
  • 1/4 teaspoon salt
  • 1 medium eggplant, washed, dried, stemmed and cut into eight 1/4-inch thick rounds
  • 2 large beef steak tomatoes, each cut intothick slices
  • 2 balls fresh burrata, each cut in half
  • Fresh basil leaves, shredded
  • Coarse sea salt
  • Ingredients


  1. Preheat the oven to 350°F.
  2. Pour the olive oil into a medium size bowl and stir in the salt.  Add the eggplant slices and toss them in the oil.  Transfer them to a non stick baking sheet, arranged in a single layer.
  3. Bake them in a preheated oven until they begin to brown.
  4. Arrange one eggplant slice on each of 4 salad dishes.  Add a tomato slice and repeat with another eggplant and tomato slice.  Top with a slice of the burrata and a sprinkling of basil.
  5. Drizzle the tops with extra virgin olive oil and sprinkle with coarse salt.

This recipe was featured on Season 24 - Episode 2420.

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Rebecca Sitar

I work in the Cheese shop at Wegmans Grocery store. We sell Bel Gioioso Burrata Cheese. I just watched your program on how its made. I also LOVED the two recipes associated with it. I cant wait to educate our customers about this cheese and pass on your amazing recipes. Thank you very much. I love your program!


The Wegmans at King of Prussia, Pa., also sells burrata, but this one is Dibuffala Burrata, described as grass-fed fresh mozzarella with stracciatella, water buffalo milk and cow’s cream. Type burrata in Mary Ann’s search box for several recipes. I found burrata in the book Italian Cheeses, Two Hundred Traditional Types (2000) , but no recipes there. For her recipe with a cauliflower crust, put the burrata on only after cooking, or in the last minute. I think Joe Beddia would do that.

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