Deconstructed Eggplant Parmesan Sandwich
INGREDIENTS
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Two 28-ounce cans whole tomatoes, drained of their liquid
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4 tablespoons balsamic vinegar
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2 tablespoons olive oil
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2 tablespoons light brown sugar
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Salt
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1 large eggplant, peeled and sliced into 1/2-inch rounds (you'll need at least 8 rounds)
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Freshly cracked black pepper
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2 cups all-purpose flour, for dredging
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4 large eggs, beaten
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3 cups panko breadcrumbs
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1 cup freshly grated Parmesan
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Vegetable oil, for frying
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2 tablespoons salted butter, softened
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4 soft brioche buns
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1 pound burrata cheese
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1/2 cup pickled cherry peppers, sliced 1/4-inch thick
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16 leaves fresh basil
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