Tomatoes with Crisp Fried Eggplant and Burrata

Name: Tomatoes with Crisp Fried Eggplant and Burrata
Ingredients: All purpose flour, for dredging; 3 large eggs, well beaten; 2 cups fresh breadcrumbs; 1 1-1/4 lbs. eggplant, cut into 1/2 inch slices; 12 ounces tomatoes (if cherry, halved, if larger tomatoes, cut into wedges); 2 tablespoons extra virgin olive oil; 1 cup basil leaves, half of them torn; coarse sea salt and freshly ground pepper; vegetable oil, for frying; 1 ball burrata (or fresh mozzarella)

fullbellyfarm.com

Tomatoes with Crisp Fried Eggplant and Burrata All purpose flour, for dredging 3 large eggs, well beaten 2 cups fresh breadcrumbs 1 to 1-1/4 lbs.

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