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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 into 4 thick slices

2 balls fresh burrata, each cut in half

Fresh basil leaves, shredded

Coarse sea salt


Preheat the oven to 350°F.

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.

Bake them in a preheated oven until they begin to brown.

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.

Drizzle the tops with extra virgin olive oil and sprinkle with coarse salt.

This recipe is featured on show 2420 - All about Burrata.


  1. Rebecca Sitar's avatar

    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!

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