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Tomatoes with Crisp Fried Eggplant and Burrata

Martha Stewart
  • minutes
  • Serves 4

INGREDIENTS

1 cup

Basil, fresh leaves

12 oz

Cherry tomatoes

4

Japanese eggplants

3

Eggs, large

1

All-purpose flour

1

Salt and freshly ground pepper, Coarse

2 tbsp

Olive oil, extra-virgin

1

Vegetable oil

2 cups

Breadcrumbs, fresh

1

ball Burrata cheese