Preheat oven to 350 degrees F (180 degrees C).
Roma Tomatoes (4)
Olive Oil (to taste)
to give them a nice rub. Toss in
Brown Sugar (2 Tbsp)
and give a sprinkle of
Salt and Pepper (to taste)
Place on baking sheet and roast 1 hour. Roasting is done when the tomato skin is wrinkly and the tomatoes are nice and juicy.
Meanwhile, generously sprinkle
Kosher Salt (to taste)
on both sides. Allow to sit and sweat for 30 minutes.
Rinse and dry eggplant. You must wash all that salt off.
Gather your dipping station with the
Italian-Style Breadcrumbs (1 cup)
Panko Breadcrumbs (1/2 cup)
, if using both.
Canola Oil (to taste)
to coat 1/2" of a frying pan and heat to medium heat.
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.
Butter (2 Tbsp)
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.
Create sandwich by spreading layer of
Burrata Cheese (1 piece)
then top with eggplant, roma tomatoes, and
Fresh Basil (to taste)