1½ pounds Campari or cherry tomatoes (or a mix)
1 tablespoon balsamic vinegar or balsamic glaze
Kosher salt and freshly cracked black pepper
1 glove garlic, minced
3 medium globe or Italian eggplants, about 6 to 8 inches long (about 4 lb total)
6 mini portobello mushrooms or 2 large
½ cup extra virgin olive oil, divided (plus more for grill)
1½ cups Italian Panko breadcrumbs or homemade
½ cup chopped fresh basil or parsley leaves, or preferably a mix, loosely packed
¼ cup grated Parmigiano Reggiani cheese
1/2 cup pine nuts
2 (8 oz) balls burrata cheese room temperature each split in quarters
For the Roasted Tomatoes:
Preheat oven to 375ºF. Add tomatoes to a baking dish and toss with 2 tablespoons olive oil and season with salt and pepper. Roast, turning once or twice, until tomatoes are soft, and skins blister and split, about 20-25 minutes. Once tomatoes are split broil for 3-5 minutes until you see a nice char. Set aside (Tomatoes can be roasted a day ahead)
For the Grilled Eggplant & Portobello:
Prepare a gas or charcoal grill for high heat cooking (a grill pan on the stovetop will also work).
Chop off the top and bottom. Slice eggplants into ½-inch thick rounds. Remove stems from mushrooms and brush vegetables generously with olive oil (about 3 to 4 tablespoons, total) on both sides and season with salt and pepper. When grill is ready, cook until eggplant and mushrooms are soft and golden brown on both sides, about 5 minutes per side. If eggplant seems dry, brush on a little more oil while cooking. Remove from grill to a plate, cover loosely with foil and set aside.
For the Garlic and Herb Breadcrumbs:
On the stovetop, add 3 tablespoons oil and the minced garlic to a cold 8-inch skillet. Turn heat to medium and cook until the garlic sizzles and turns fragrant but not brown, about 1 minute. Add breadcrumbs and toss in the oil. Cook, stirring often, until crumbs turn golden brown, 4 minutes. Transfer crumbs to a medium bowl, let cool for a few minutes and then stir in herbs and parmesan cheese. Season with salt and pepper to taste. In same pan on medium heat toast pine nuts until golden brown about 3-4 minutes.
Assemble dish by adding a layer of eggplant to a platter then the mushrooms. Top with a layer of tomatoes. Then add another layer of eggplant, mushrooms and tomatoes until all are used. Nestle in chunks of burrata cheese, and sprinkle all over with pine nuts and the garlic and herb breadcrumbs. Top with torn basil and balsamic. Serve warm with warm, crusty bread and good, rich red wine. Enjoy!