Preheat oven to 350 degrees F (180 degrees C).
Coat the Roma Tomato (4) in enough Olive Oil (to taste) to give them a nice rub. Toss in Brown Sugar (2 tablespoon) 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 each Eggplant (1) 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 Egg (1). Combine Italian-Style Breadcrumbs (1 cup) and Panko Breadcrumbs (1/2 cup), if using both.
Add enough 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.
Melt Butter (2 tablespoon) 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). Enjoy!