Crispy Eggplant Salad

Name: Crispy Eggplant Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 medium Italian eggplants (around 6" each); 1 tbsp (15ml) kosher salt; 3/4 cup (183ml) flour; 1 tsp (5ml) sea salt; 1/4 tsp (1ml) black pepper; 2 eggs, beaten; 1 cup (250ml) panko bread crumbs; 1/2 cup (125ml) extra virgin olive oil, for frying; 3 tbsp (45ml) balsamic vinegar; 3 tbsp (45ml) pumpkin seed oil; 1/2 tsp (2ml) sugar; 1 pkg (183g) orange and red grape or cherry tomatoes (halved); 1/2 cup (125ml) basil leaves, torn; 1 small handful micro sprouts (I used red clover); 1 pkg (250ml) fresh fior di latte cheese (or burrata); 1 tsp (5ml) flaky sea salt; 1/4 tsp (1ml) red pepper flakes (optional)