Prep: 1. Slice eggplant into 1/2" thick slices. 2. Place flour, eggs, and breadcrumbs in 3 separate wide, shallow bowls. 3. Working with 1 eggplant slice at a time, dredge in flour, then dip in egg and then breadcrumbs. 4. Transfer to a wire rack set in a rimmed baking sheet and refrigerate 30 minutes. 5. Meanwhile, halve tomatoes and toss with olive oil and torn basil. Season with salt and pepper. 6. Cut burrata in half. Make: 1. Heat about 1/4 inch vegetable oil in a large skillet over medium-high heat until shimmering. 2. Add enough eggplant slices to fill but not crowd skillet and fry, flipping once, until deep golden brown and crunchy, 1-2 minutes on each side. 3. Remove with a slotted spoon, drain on a clean wire rack set in a rimmed baking sheet, and season with salt. 4. Discard used oil and repeat process with fresh oil and remaining eggplant. 5. Arrange eggplant and tomato mixture on a platter. 6. Place burrata next to tomatoes, and season with salt and pepper. Scatter remaining basil on top.
Make this your own and gluten-free by leaving out the flour, eggs and breadcrumbs and tossing the eggplant in olive oil. Then grill for a few minutes instead of frying! Delicious for a late summer meal!