Description
Golden crispy eggplant rounds paired with rich creamy burrata, fresh tomatoes, basil, and balsamic glaze for a flavorful Mediterranean-inspired dish that is both elegant and comforting.
Ingredients
- 2 medium eggplants, sliced into rounds
- 1 ball burrata cheese
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- 1/2 cup flour
- Olive oil for frying
- 1 cup cherry tomatoes, halved
- Fresh basil leaves
- Salt to taste
- Black pepper to taste
- Balsamic glaze for drizzling
Instructions
- Lightly salt the eggplant slices and let them sit for 20 minutes to remove excess moisture. Pat dry with paper towels.
- Prepare a breading station with flour in one bowl, beaten eggs in another, and breadcrumbs mixed with Parmesan cheese in a third bowl.
- Coat each eggplant slice in flour, dip into the eggs, and then cover with the breadcrumb mixture.
- Heat olive oil in a skillet over medium heat.
- Fry the eggplant slices until golden brown and crispy on both sides.
- Transfer the cooked eggplant to paper towels to drain excess oil.
- Arrange the crispy eggplant on a serving plate and place the burrata cheese in the center.
- Scatter cherry tomatoes and fresh basil around the plate.
- Season with salt and black pepper to taste.
- Drizzle balsamic glaze over the dish just before serving.
Notes
- For a lighter version, bake the breaded eggplant at 425°F until crispy.
- Add garlic powder or red pepper flakes to the breadcrumb mixture for extra flavor.
- Toasted pine nuts add delicious crunch and texture.
- Serve over pasta or toasted sourdough bread for a heartier meal.
- Keep burrata separate when storing leftovers to maintain its creamy texture.
- Reheat eggplant in the oven or air fryer to restore crispiness.
- Avoid microwaving to prevent soggy breading.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 7g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 95mg
