Tomatoes With Crisp Fried Eggplant And Burrata

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Lottie Doof
Uploaded by: Lottie + Doof


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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)

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