Fresh off the culinary success of Andy’s take on fried green tomatoes, he went back into the kitchen to craft this insane tower of fried eggplant, interspersed with burrata, balsamic glaze, and fresh basil. We first had something like this at Angelina’s Restaurant in Ogunquit, Maine – and it was a welcome revelation. We went back there several times just for this dish.
As we’re currently under the semi-annual spell of the deep fryer (we can only bring it out two or three times a year or we’d have heart attacks and die) it’s been a week of fried glory – next up is fried okra, courtesy of Suzie’s vegetable garden.
