Preheat your oven to 375ºF. In a large bowl, toss the Campari or cherry tomatoes with crushed garlic, a drizzle of olive oil, balsamic vinegar, and sugar if desired. Spread on a parchment-lined baking sheet and roast for 30-40 minutes until soft and caramelized.

While the tomatoes roast, prepare your grill for high heat. Peel and slice the eggplants into 1/2-inch rounds. Brush each slice with olive oil and season with salt and pepper. Grill for about 5 minutes on each side until golden and tender, then remove and set aside.

In a skillet, heat remaining olive oil over medium heat and add minced garlic. Sauté until fragrant, then add fresh breadcrumbs. Cook until golden brown and crispy, about 3-5 minutes. Remove from heat and mix in chopped herbs and grated cheese, seasoning to taste.

On a serving platter, layer the grilled eggplant rounds, spoon the roasted tomato mixture over, nestle burrata, then top with breadcrumbs and fresh basil leaves.