Tomatoes With Crisp Fried Eggplant And Burrata

Ingredients

• All-purpose flour, for dredging
• 3 large eggs, well beaten
• 2 cups fresh breadcrumbs
• 4 Japanese eggplants (1 to 1 1/4 pounds total), cut on the bias into 1/2-inch-thick slices
• 12 ounces cherry tomatoes, preferably in a mix of colors (you can sub larger tomatoes that you cut into wedges)
• 2 tablespoons extra-virgin olive oil
• 1 cup fresh basil leaves, half of them torn
• Coarse salt and freshly ground pepper
• Vegetable oil, for frying
• 1 ball (about 7 ounces) burrata cheese (you can use fresh mozzarella, but it won’t be as creamy and delicious)

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag