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1 1/2 cups Breadcrumbs
1 Burrata, cut into chunks
1 pound Black Eggplant, stem removed
1 pound Roma Tomatoes
2 Eggs
2 cloves Garlic, minced
4 Tbsp. Olive Oil
4 Tbsp. chopped Oregano leaves
Oil for frying
Pepper
Salt
Bring a large pot of salted water to a boil over a high flame. Score a small X into the bottom of each tomato and place in the boiling water. Blanch for 1 minute. Remove the tomatoes with a slotted spoon and place them in a large bowl filled with ice water until cool to the touch. Gently peel with a small knife, starting at the X. Puree the peeled tomatoes in a blender or food processor until smooth. Alternately, smash with a potato masher for a chunkier sauce.
