Tomatoes with Crisp Fried Eggplant
| Servings |
Ingredients
- all-purpose flour for dredging
- 3 large eggs well beaten
- 2 cups fresh breadcrumbs
- 4 pounds Japanese eggplants cut on the bias into 1/2-inch-thick slices, 1 to 1 ¼total
- 12 ounces cherry tomatoes preferably in a mix of colors
- 2 T EVOO
- 1 cup fresh basil leaves half of them torn
- Coarse salt and freshly ground pepper
- oil for frying
- 1 ball burrata cheese about 7 ounces
Ingredients
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Instructions
- 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 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.
Recipe Notes
Adapted from Martha Stewart (www.marthastewart.com)