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))