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Pumpkin Eggplant Casserole with Burrata

Julie, Table for Two
  • 115 minutes
  • Serves 4

INGREDIENTS

1

large eggplant, (sliced into 1/4-inch thick slices)

2 tbsp

kosher salt

1 1/2 cups

unseasoned breadcrumbs

3

eggs

1/2 cup

milk

4 tbsp

olive oil, (for lightly pan-frying)

1/2 cup

pumpkin puree

4 oz

mascarpone cheese

1/4 tsp

ground nutmeg

8 oz

burrata cheese

fresh basil leaves, (chopped, for garnish (optional))