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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (1)

8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
08/07/2013
The beauty of this recipe is the simplicity of it. I have made it twice now and each component stands out on it's own as long as you use quality ingredients. Don't be afraid to season generously with salt and to add a good deal of (good) extra virgin olive oil to the tomatoes and let them sit for a bit. Otherwise, because the flavors don't mingle for very long, it can be a little plain.