The ultimate meal planner

Discover more great recipes and get custom weekly menus and grocery lists

Join Now Free

Tomatoes with Crisp Fried Eggplant and Burrata

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 40 min
  • 60 min
  • $$$
Gatheredtable
adapted fromMartha Stewart

Ingredients

  • 4 Japanese eggplants (1 to 1 1/4 pounds total)
  • 1/4 cup all-purpose flour, for dredging
  • 3 eggs, well beaten
  • 2 cups fresh breadcrumbs
  • 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
  • 1/2 cup canola oil, for frying
  • 7 ounces burrata cheese

Directions

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.

Notes

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!

Goes great with these recipes

Asparagus Lemon Risotto (Carb Side)
Sliced Rye Bread
Mixed Greens and Orange Salad
Corn, Orzo and Basil Salad
Cantaloupe, Raspberry & Prosciutto Salad
Roasted Beet, Avocado, and Mixed Greens
Simple Arugula Salad with Avocado
Couscous
Orzo
Mixed Green Salad with Strawberries
Baguette

The ultimate meal planner

Discover more great recipes and get custom weekly menus and grocery lists

Join Now Free