Tomatoes with Crisp Fried Eggplant and Burrata

Name: Tomatoes with Crisp Fried Eggplant and Burrata
Prep time: 40 min
Total time: 60 min
Ingredients: 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

4.4

(8)

1 Review

By

Martha Stewart Test Kitchen

Updated on February 11, 2019

Prep Time:

40 mins

Total Time:

1 hr

Servings:

4

Ingredients

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

Directions

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