Roasted tomato and burrata eggplant parm

Ingredients

0 servings

1 pintcherry tomatoes

¼ cupevoo

3garlic cloves

¼ teaspoonsalt

3globe eggplants

large

6 teaspoonssalt

½ cupall purpose flour

½ teaspoonsalt

½ teaspoonred pepper flakes

½ teaspoondried oregano

½ teaspoonblack pepper

3eggs

1 ½ teaspoonssalt

1 teaspoongarlic powder

1 teaspoononion powder

2 ½ cupspanko

½ cupgrated parmesan

½ cupcanola oil

1 x 32 ouncetomato sauce

jar

8 ouncesshredded low-moisture mozzarella cheese

full-fat

2 ballsburrata cheese

½ cupbasil leaves

Instructions

Step 1

To make the roasted tomatoes:

Step 2

To make the eggplant:

Step 3

Breading and cooking: