CRISPY ITALIAN EGGPLANT SALAD

Crispy slices of panko-fried eggplant, rich mounds of burrata cheese and juicy pops of tomatoes make for a hot and cold, crisp and creamy new-school take on eggplant parm.

1 medium Italian eggplant

1 tsp (5 mL) kosher salt

⁄ cup (125 mL) flour

⁄ tsp (2 mL) sea salt

⁄ tsp (1 mL) black pepper 2 eggs, beaten

1 cup (250 mL) panko bread crumbs

⁄ cup (125 mL) vegetable oil, for frying

3 tbsp (45 mL) red wine vinegar

3 tbsp (45 mL) extra virgin olive oil

Pinch of sugar

2 pkgs (each 183 g) orange and red grape or cherry tomatoes ⁄ cup (125 mL) basil leaves, roughly torn

1 pkg (250 mL) burrata

Big pinch of flaky sea salt

⁄ tsp (1 mL) red pepper flakes (optional)

1 Slice eggplant into ⁄ -inch (1-cm) slices (there should be 10 to 12 slices) and place in a colander in the sink. Sprinkle with kosher salt, toss, then let sit to drain for 30 minutes. Wipe salt off and dab dry with paper towel.

2 Place flour on a large plate and season with salt and pepper.

3 Place beaten eggs on a second plate, and panko crumbs on a third plate. This is your breading station.

4 Dip each round of eggplant in flour, shaking off excess, then dip in egg, letting excess drain, then press into panko. Place each breaded piece on a plate and set aside until ready to fry.

5 In a large skillet over medium heat, heat vegetable oil. Fry eggplant slices in a couple of batches so the pan isn’t overcrowded, cooking them 2 to 3 minutes on each side, or until golden brown and crispy on the outside and so in the middle. Set to drain on paper towel. 6 Whisk together red wine vinegar, olive oil and sugar.

7 On a large platter, artfully arrange hot eggplant slices and tomatoes and basil all around; top with hunks of torn burrata. Drizzle with vinaigrette and sprinkle with sea salt and red pepper flakes, if desired.

Serves 4 to 6