A Light, Grilled Eggplant Parmesan with Roasted Tomatoes and Burrata

Name: A Light, Grilled Eggplant Parmesan with Roasted Tomatoes and Burrata
Ingredients: 1½ pounds (680g) Campari or cherry tomatoes (or a mix); 1 tablespoon (15ml) balsamic vinegar; ½ teaspoon sugar (optional) *See note; Kosher salt and freshly cracked black pepper; 5 large garlic cloves, 4 crushed, 1 minced; 3 medium globe or Italian eggplants, about 6 to 8 inches long (about 4 lb total); ½ cup (120ml) extra virgin olive oil, divided (plus more for grill); 1½ cups fresh breadcrumbs (5 -6 slices good white bread pulsed in food processor); ½ cup (about 15g) chopped fresh basil or parsley leaves, or preferably a mix, loosely packed; ¼ cup (1 oz / 30g) grated Parmigiano Reggiano cheese; 2 balls burrata cheese (8oz/ 230g total), room temperature. each split in quarters

"Our friends at Mullan Road Cellars wanted us to put together a recipe that would pair beautifully with their red wine blend. Fortunately, we had just the thing - our summery take on Eggplant Parmesan with sweet, roasted Campari tomatoes and creamy burrata cheese, topped with crispy garlic and herb breadcrumbs. ..."

INGREDIENTS

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1½ pounds (680g) Campari or cherry tomatoes (or a mix)

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1 tablespoon (15ml) balsamic vinegar

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½ teaspoon sugar (optional) *See note

•

Kosher salt and freshly cracked black pepper

•

5 large garlic cloves, 4 crushed, 1 minced

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3 medium globe or Italian eggplants, about 6 to 8 inches long (about 4 lb total)

•

½ cup (120ml) extra virgin olive oil, divided (plus more for grill)

•

1½ cups fresh breadcrumbs (5 -6 slices good white bread pulsed in food processor)

•

½ cup (about 15g) chopped fresh basil or parsley leaves, or preferably a mix, loosely packed

•

¼ cup (1 oz / 30g) grated Parmigiano Reggiano cheese

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2 balls burrata cheese (8oz/ 230g total), room temperature. each split in quarters

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