Eggplant alla Vodka | This isn’t your Nonna’s Eggplant! It’s an elevated, unexpected, and unforgettable Eggplant alla Spicy Vodka… all thanks to carbonefinefood! A whole roasted eggplant fried until golden brown and crispy. Then plated over a bed of Carbone’s Spicy Vodka sauce, topped with creamy burrata and a drizzle of basil oil to tie it all together. An Eggplant Parm I bet you never had like this! 🌶️Eggplant alla Vodka -1 jar Carbone’s Spicy Vodka Sauce -8oz heavy cream -Burrata -Flaky Salt 🍆Eggplant -2 medium eggplants -Flour, as needed -3 eggs, whisked -Seasoned breadcrumbs, as needed -Salt & Pepper -Oil for frying 🌿Basil Oil -Handful of fresh basil leaves -1 cup olive oil, kept cold -Cheesecloth Preheat your oven to 425º, and line a baking sheet with foil. Prick the eggplants a few times with a sharp knife, then roast for 45-60 minutes. Bring a pot of water to a simmer. Simmer the basil for 20 seconds, then immediately transfer to an ice bath. Squeeze out as much water...