1 large eggplant sliced into 1cm angled rounds
½ cup plain flour
2 eggs, whisked
1 ½ cups panko breadcrumbs
½ teaspoon sea salt
1 teaspoon dried oregano
pinch cayenne pepper
2 cups mixed cherry tomatoes, chopped (used curious croppers)
finely grated zest of 1 lemon
½ clove garlic, crushed
½ teaspoon caster sugar
1 teaspoon extra virgin olive oil
1 teaspoon lemon juice
pinch of chilli flakes
¼ cup olive oil for frying
200 grams burrata (or buffalo mozzarella)
1 cup black olives, stones removed, roughly chopped
¼ cup basil leaves, to garnish
Put flour in one bowl, eggs in another and breadcrumbs in a third.
Add oregano and salt to the breadcrumbs and str to combine. Dip eggplant slices first in the flour, then in the egg and lastly, in the breadcrumbs.
Set aside while you mix together the tomatoes, zest, garlic, sugar, extra virgin olive oil, lemon juice and chilli flakes.
Heat frying oil in a large frying pan over a medium high heat. Fry the eggplant slices for 2–3 minutes each side, until golden and cooked through.
Drain on paper towels and serve with torn burrata and a topping of tomatoes and olives.
Sprinkle with a little extra sea salt and garnish with basil leaves to serve.
Makes about 12.