Toasted Baguette with Eggplant and Burrata




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This is a yummy twist on a classic French sandwich referred to as a Tartine. The difference is this recipe is super easy to make. The smokiness of the eggplant is delicious when paired with the creamy, melted Burrata and fresh grilled tomato.


• 1 French baguette
• 2 Japanese eggplants. You will need roughly 16 1/2” slices
• 1 clove garlic, halved
• 4 small balls burrata cheese or fresh mozzarella, 8-10 ounces total
• 8-medium Roma or other small, firm tomatoes
• 1/2 cup Parmesan cheese, grated 1/4-1/2 cup fresh basil for garnish
• Olive oil to brush the bread


1. Cut the bread into 4 equal pieces then cut again in half crosswise to make 8 pieces. Brush each side of the bread with olive oil
2. Slice the eggplant into roughly 16-1/2 inch slices, sprinkle with salt and freshly ground pepper. Brush each side of the sliced eggplant with olive oil.
3. Grill the sliced eggplant, covered over medium heat, turning once halfway through, for 7-8 minutes or until tender.
4. Grill the bread, cut side down, for 1 to 2 minutes and then rub the toasted sides with the garlic halves.
5. Arrange the Burrata, eggplant and tomato in layers and put back on to the grill and cover for 1 to 2 minutes until the cheese melts a bit. Remove from grill and top with Parmesan cheese and drizzle with additional olive oil, finish with sprigs of basil and freshly ground pepper.


The sandwich is traditionally grilled but if you don’t have a grill no problem, simply substitute the grill with a broiler.

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