Tomatoes with Crisp Fried Eggplant and Burrata

Prep Time:
40 mins
Total Time:
1 hr


  • All-purpose flour, for dredging

  • 3 large eggs, well beaten

  • 2 cups fresh breadcrumbs

  • 4 Japanese eggplants (1 to 1 ¼ pounds total), cut on the bias into ½-inch-thick slices

  • 12 ounces cherry tomatoes, preferably in a mix of colors

  • 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


  1. Place flour, eggs, and breadcrumbs in 3 separate wide, shallow bowls. Working with 1 eggplant slice at a time, dredge in flour, then dip in egg and then breadcrumbs. Transfer to a wire rack set in a rimmed baking sheet and refrigerate 30 minutes.

  2. Meanwhile, halve tomatoes and toss with olive oil and torn basil. Season with salt and pepper.

  3. Heat about 1/4 inch vegetable oil in a large skillet over medium-high heat until shimmering. Add enough eggplant slices to fill but not crowd skillet and fry, flipping once, until deep golden brown and crunchy, 1 to 2 minutes on each side. (Lower heat slightly, if necessary.) Remove with a slotted spoon, drain on a clean wire rack set in a rimmed baking sheet, and season with salt. Discard used oil and repeat process with fresh oil and remaining eggplant.

  4. Arrange eggplant and tomato mixture on a platter. Cut burrata in half, place next to tomatoes, and season with salt and pepper. Scatter remaining basil on top.

    Maria Robledo
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