Step 1

Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with foil and spray with vegetable oil spray. Toss eggplant with 1 tablespoon oil and table salt in large bowl and arrange in single layer on prepared sheet. Broil eggplant until softened and beginning to brown, 8 to 10 minutes.

Step 2

Combine Calabrian chiles and honey in small bowl. Reserve 4 teaspoons chile mixture for serving. Flip eggplant pieces; brush with remaining chile mixture; and continue to broil until eggplant tops are well browned, 7 to 10 minutes.

Step 3

Toss mesclun, lemon juice, and remaining 2 tablespoons oil in large bowl until evenly coated. Divide mesclun, eggplant, and burrata among 4 plates. Drizzle with reserved chile mixture and sprinkle with lemon zest, almonds, and sea salt. Serve.