Tomatoes With Crisp Fried Eggplant And Burrata

Name: Tomatoes With Crisp Fried Eggplant And Burrata
Ingredients: All-purpose flour, for dredging; 3 large eggs, well beaten; 2 cups fresh breadcrumbs; 4 Japanese eggplants (1 to 1 1/4 pounds total), cut on the bias into 1/2-inch-thick slices; 12 ounces cherry tomatoes, preferably in a mix of colors (you can sub larger tomatoes that you cut into wedges); 2 tablespoons extra-virgin olive oil; 1 cup fresh basil leaves, half of them torn; Coarse salt and freshly ground pepper; Vegetable oil, for frying; 1 ball (about 7 ounces) burrata cheese (you can use fresh mozzarella, but it won’t be as creamy and delicious)