INGREDIENTS
1 medium
eggplant
5 mLs
kosher salt
125 mLs
flour
2 mLs
sea salt
1 mL
pepper 2 eggs
250 mLs
panko bread crumbs
125 mLs
vegetable oil
45 mLs
red wine vinegar
45 mLs
extra virgin olive oil
1 pinch
sugar
2 pkgs
cherry tomatoes
125 mLs
basil leaves
250 mLs
burrata big pinch of flaky sea salt