Salt the eggplant slices and let them rest for about 5 minutes to draw out excess moisture. Pat them dry with paper towels.
Place the flour in one bowl, the eggs in another, and the Panko in a third bowl. Add a pinch of salt to each.
Dip the eggplant slices in the flour, then in the eggs, and finally in the Panko. Press firmly to ensure the breadcrumbs cling well.
Let the breaded eggplant slices rest in the refrigerator for a few minutes before cooking.
In a bowl, mix the tomatoes with a drizzle of olive oil and the balsamic vinegar. Season with salt and pepper.
In a pan over medium-high heat, add a generous drizzle of olive oil. Once the oil is hot, add a few breaded eggplant slices. Lower the heat to medium to prevent the oil from getting too hot.
Cook the eggplants for 2-3 minutes on each side or until they are golden and crispy. Remove and place them on paper towels.
Serve the breaded eggplant slices with the burrata. Garnish with the tomatoes and fresh basil leaves.
