Stracciatella:
Use your hands to shred the mozzarella into small strands. Cover with heavy cream and salt. Mix it together and set aside for at least 1 hour.
Garlicky Tomatoes:
In a sauté pan, heat the oil slightly over low heat. Add the garlic slices and rosemary and sauté for 30 seconds. Before the garlic has taken on any color, add the cherry tomatoes to the pan, turn the heat up to medium high, season with salt and black pepper, and continue to sauté as the tomatoes release their juices, about 8 to 10 minutes, add a little water if needed to thin out. Remove from the heat and add salt to taste.
Crispy Eggplant:
In a shallow bowl, combine the flour, salt and black pepper. In a second shallow bowl, beat the eggs with a splash of water and the Calabrian chili peppers. In a third shallow bowl, combine the panko and grated Parmigiano-Reggiano.
Dredge the eggplant slices in the flour, making sure to coat both sides evenly. Shake off the excess flour, then dip into the seasoned egg wash, making sure to coat both sides evenly. Let the excess egg mixture drip off, then dip into the panko and parm mixture, pressing down to coat the eggplant thoroughly with the breadcrumb mixture on both sides. Set aside and repeat with the rest of the slices.
Heat enough oil to fill a large sauté pan a quarter of the way to halfway and set over medium heat. Add the breaded eggplant slices, working in batches if necessary. Cook until the breading is golden brown on each side, about 5 to 6 minutes. Transfer to a cooling rack and sprinkle with salt. Repeat until all the eggplant slices have been fried.
When ready to serve, place the eggplant on a serving platter. Top with grated parm, then spoon the garlicky tomatoes over the top, then add a few spoonful’s of the Stracciatella and garnish with fresh basil. Enjoy!
