First, preheat the oven to 350° F.
Next, peel the eggplant, then slice it in half horizontally. Now, slice each half vertically, less than half an inch thick (refer to photos).
Then, place the sliced eggplants on a prepared baking sheet sprayed with cooking oil spray. Then, spray the slices with cooking oil spray and bake them for 20 minutes.
Meanwhile, fill a large serving platter with a single layer of arugula. Remove burrata minis and place them in a strainer to drain.
Now, slice the cooked eggplant into 2 or 3 slices, and wrap the burrata with the sliced eggplants. You will need about 5-6 eggplant slices per burrata.
Finally, place the wrapped burrata on the arugula, season with salt, and generously drizzle with balsamic glaze.
You can serve the Roasted Eggplant Burrata Salad at room temperature. Enjoy!