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Tomatoes with Crisp Fried Eggplant and Burrata
LOTTIE AND DOOF11Ingredients
55Minutes
460Calories
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Ingredients
US|METRIC
4 SERVINGS
- all-purpose flour (for dredging)
- 3 large eggs (well beaten)
- 2 cups fresh breadcrumbs
- 4 Japanese eggplants (1 to 1 1/4 pounds total, cut on the bias into 1/2-inch-thick slices)
- 12 oz. cherry tomatoes (preferably in a mix of colors, you can sub larger tomatoes that you cut into wedges)
- 2 Tbsp. extra-virgin olive oil
- 1 cup fresh basil leaves (half of them torn)
- freshly ground pepper
- coarse salt
- vegetable oil (for frying)
- 1 burrata cheese (ball, about 7 ounces, you can use fresh mozzarella, but it won’t be as creamy and delicious)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat3g15% |
| Trans Fat0g |
| Cholesterol160mg53% |
| Sodium630mg26% |
| Potassium1430mg41% |
| Protein16g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate66g22% |
| Dietary Fiber17g68% |
| Sugars14g |
| Vitamin A30% |
| Vitamin C40% |
| Calcium20% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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