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Ingredients
For 4 Person(s)
For the Eggplant:
- 1 eggplant, ends trimmed, cut into 1/2 inch thick, long slices
- 1/2 cup plain breadcrumbs
- salt and black pepper as desired
- 1/2 cup grated Parmigiano Reggiano cheese
- 1 large egg, beaten
For the Salad:
- 5 ounces arugula
- 1/2 fennel bulb, sliced thin
- 1 cup cherry or grape tomatoes, sliced
- 1/2 red onion, sliced
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 8oz Burrata
- salt and black pepper as desired
- 5 fresh basil leaves
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Directions
- Get the ingredients needed for this recipe HERE
- To make the Eggplant:
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
- In a shallow dish combine the breadcrumbs and grated cheese. Season the mixture with salt and black pepper as desired.
- Dip each eggplant slice into the egg wash and then coat with the breadcrumb mixture. Place each eggplant slice on the parchment lined baking sheet.
- Bake for 20-25 minutes. Turning the eggplant and drizzling with more oil halfway through.
- To make the Salad:
- Combine all the salad ingredients except the Burrata in a bowl and toss together
- To assemble:
- Lay the eggplant slices in a platter and spoon the salad over the eggplant. Tear the Burrata apart and serve immediately.
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