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Trader Joe's Tuesday: One-Skillet Eggplant Parm with Burrata
5 from 1 vote

One-Skillet Eggplant Parm with Burrata

Servings 4 to 6 people

Equipment

  • Cutting board
  • Chef’s knife
  • 12-inch ovenproof skillet (preferably cast iron)
  • Small bowl

Ingredients

  • 4  tbsp  olive oil, divided
  • 2 large  globe eggplants  (1 1/2 to 2 pounds total), 1-inch cubed
  • Kosher salt
  • 1 leek, halved vertically, thinly sliced
  • 4 4 garlic cloves, minced
  • 1 1/4  tsp  dried oregano, divided
  • 1 (25 to 28 ounce)  jar tomato-based pasta sauce with Parmesan in it (I used Trader Joe’s “Three Cheese Pomodoro Pasta Sauce” - I’ve seen “four cheese pasta sauce” at regular stores. 
  • *OPTIONAL EXTRA CHEESY INGREDIENT: 8 ounces fresh mozzarella, 1/2-inch cubed (read the recipe to see how this comes into play)
  • 1 1/2  cup  panko breadcrumbs
  • 8 ounces  burrata cheese
  • 1/4  cup  fresh chopped parsley or basil

Substitutions:

  • Olive oil —> any neutral cooking oil
  • Eggplant—>  you could buy 2 pounds of bell peppers, zucchini, and squash, cut it and cook it the same way, and make a “one-skillet ratatouille” situation instead. That would be SO GOOD.
  • Leek—>  using a leek in eggplant parm was pretty rogue, but I love how the leeks at Trader Joe’s are pre-cut and cleaned for you! And they’re delish, more mellow and sweet than a regular onion. A large diced shallot or small yellow onion is great sub.
  • Garlic—>  1/2 teaspoon garlic powder.
  • Dried oregano—>  Italian seasoning, dried thyme, or just omit it. If you have a bay leaf you could throw one in there. Just don’t forget to warn your eaters to fish it out if they find it in their serving!
  • Tomato—>  based pasta with cheese in it: this is basically just allowing us to NOT have to buy parmesan cheese… for our eggplant parmesan. If you can’t find a tomato sauce with cheese in it, buy grated Parmesan, and stir in 1/2 cup AFTER you take the skillet off the heat after simmering it.
  • Extra Cheese Mozzarella—>  If you like things super cheesy, make sure to do this step. You can also stir in 1 cup of shredded mozzarella.
  • Panko—>  any breadcrumbs will work. Have an old slice of bread sitting on the countertop? Blend it up into crumbs and use that! Panko will be the CRISPIEST, which is why I love using it.
  • Burrata—>  burrata can be tricky to find (that’s why TJ’s rules!). If you can’t find it, just find the freshest mozzarella, ideally packed in water, that you can, and use that!
  • Parsley or basil—>  A bit of fresh oregano will also work! We just want a pop of green here. You can also stir some parsley or basil (about 1/3 cup chopped) into the eggplant tomato mixture when you add in the tomato sauce, for even more herby flavor

Instructions

  • Preheat oven to 400°F.
  • Warm 2 tablespoons olive oil in a 12-inch ovenproof skillet (preferably cast iron) over medium-high heat. Add the eggplant and quickly stir to coat it all in oil. If you don’t move quickly enough, all of the oil will soak into the first eggplant that touch it. Season with 1 teaspoon salt and stir in 2 tablespoons water and cook, stirring often, for 5 to 7 minutes, until eggplant is beginning to get tender and browned. 
  • Stir in 1 thinly sliced leek, 4 minced garlic cloves, and 3/4 teaspoon dried oregano. If your skillet is very dry by this point, add another 1 tablespoon olive oil. Cook for 2 minutes, until the leek is softened. 
  • Stir in 1 (28 ounce) jar of tomato sauce and 1/4 cup water and reduce heat to medium-low. Simmer for 5 minutes. If your sauce is bubbling and splattering, reduce the heat.
  • Meanwhile, in a small bowl, stir 1 1/2 cups breadcrumbs, 2 tablespoons olive oil, remaining 1/2 teaspoon oregano, and 1/2 teaspoon salt together until combined.
  • *OPTIONAL EXTRA CHEESY STEP: cube 8 ounces of fresh mozzarella cheese and poke the cubes down into the eggplant and tomato mixture.*
  • Use a spatula to smooth the eggplant tomato mixture, then sprinkle the breadcrumbs evenly over top. 
  • Bake for 20 to 30 minutes, until the breadcrumbs are golden-brown. 
  • Tear the burrata into 6 to 8 pieces and place over the breadcrumbs. Return the skillet to the oven for 3 minutes just to warm the burrata.
  • Sprinkle 1/4 cup fresh parsley or basil over top and enjoy!