Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Coat the
Roma Tomatoes (4)
in enough
Olive Oil (as needed)
to give them a nice rub. Toss in
Brown Sugar (25 g)
and give a sprinkle of
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 3
Place on baking sheet and roast 1 hour. Roasting is done when the tomato skin is wrinkly and the tomatoes are nice and juicy.
Step 4
Meanwhile, generously sprinkle
Kosher Salt (to taste)
on each
Eggplant (1)
on both sides. Allow to sit and sweat for 30 minutes.
Step 5
Rinse and dry eggplant. You must wash all that salt off.
Step 6
Gather your dipping station with the
Egg (1)
. Combine
Italian-Style Breadcrumbs (120 g)
and
Panko Breadcrumbs (25 g)
, if using both.
Step 7
Add enough
Canola Oil (as needed)
to coat 1/2" of a frying pan and heat to medium heat.
Step 8
Dip eggplant into egg, then the crumbs, then transfer to canola oil and cook 1-2 minutes on each side until browned. Transfer to paper towel. Repeat.
Step 9
Melt
Butter (30 g)
in a small saucepan and add
Garlic (1 clove)
. Brush onto each half of the
Slider Buns (4)
and place under the broiler for 1-2 minutes until toasty.
Step 10
Create sandwich by spreading layer of
Burrata Cheese (1 piece)
then top with eggplant, roma tomatoes, and
Fresh Basil (to taste)
. Enjoy!
