Arrange eggplant slices on a paper towel lined baking sheet and season generously with salt, alternately layering paper towels and eggplant slices.
1
Drain eggplant
Top with another baking sheet to weigh the slices down. Let sit for about 30 minutes to drain some of the water from the eggplant.
2
Prep dredge for eggplant
Add panko, Parmesan, red pepper, garlic powder and black pepper to the bowl of a food processor and pulse until fine. Add to a mixing bowl and set aside. In a mixing bowl whisk the eggs and buttermilk together.
3
Fry eggplant
Heat the oil to 350ºF (180ºC). Working in batches a few slices at a time, dip a piece of the eggplant in the egg wash then dredge in the flour mixture, shaking off any of the excess.
4
Continue to fry eggplant
Slowly add to the oil and fry until golden brown, about 1 minute on each side. Remove to a paper towel lined plate to drain. Repeat with the remaining eggplant.
4
Assemble and serve
Divide the fried eggplant slices between small bowls. Top with ½ cup of the warmed marinara followed by a piece of burrata. Garnish with oregano and serve immediately.