Step 1

1 Preheat the oven to 400 degrees

Step 2

2 Line a large, rimmed baking sheet with parchment paper or aluminum foil

Step 3

3 Whisk together the brown sugar, vinegar and 1/4 teaspoon of the salt in a medium bowl

Step 4

4 Stir in the raisins, and let the mixture sit/macerate while you make the rest of the recipe

Step 5

5 Toss the eggplant on the baking sheet with 1/4 cup of the oil and 1/2 teaspoon of the salt

Step 6

6 Roast until the eggplant is tender and golden brown on the edges, 25 to 30 minutes

Step 7

7 While the eggplant is roasting, heat the remaining 1 tablespoon of oil in a small pan over medium-low heat

Step 8

8 Add the garlic and the remaining 1/4 teaspoon of the salt; cook, stirring frequently, until the garlic is tender and fragrant, 5 minutes

Step 9

9 Stir in the bread crumbs, increase the heat to medium, and toast, stirring, until golden brown and fragrant, 3 minutes

Step 10

10 Transfer to a plate to cool

Step 11

11 Once the eggplant is done, let it cool for about 15 minutes (to room temperature)

Step 12

12 Add the tomatoes and mint, tossing to incorporate, right on the baking sheet

Step 13

13 Transfer to individual plates, then top with the mozzarella, pickled raisins and garlicky bread crumbs

Step 14

14 Drizzle on the liquid from the raisins, sprinkle with the lemon zest and pepper, and serve