1 medium Italian eggplant
1 egg, beaten
1 cup all-purpose flour
2 tbsp parmesan, grated
2 cups panko breadcrumbs
1 tsp fine sea salt
1/4 tsp ground black pepper
Extra virgin olive oil, for cooking
1 cup cherry tomatoes
4 oz fresh burrata
Basil leaves, for garnish
Extra virgin olive oil
FOR THE BASIL SAUCE
1 cup basil leaves
1/2 cup extra virgin olive oil
2 garlic cloves, peeled
1 tbsp lemon juice
1/2 tsp fine sea salt
Full Recipe
https://fritaire.com/blogs/recipes
