AUBERGINE PARM BURGER

TO MAKE 1 PORTION

1tbsp plain flour 1 egg, beaten A handful of breadcrumbs

Salt and pepper

2 x 1.5cm slices of aubergine

Olive oil

2 thin slices of mozzarella

½ a tin (200g/7oz) chopped tomatoes A pinch of dried oregano

1 bread roll A handful of rocket

Put the flour in one bowl, the beaten egg in another, and the breadcrumbs in a third. Season the flour and breadcrumbs with salt and pepper. Grab your aubergine slices and dust in the seasoned flour, then dip in the beaten egg and finally in the seasoned breadcrumbs. Shallowfry in a generous glug of oil over a low-medium heat for about 5 minutes on each side, or until golden brown and cooked through. Place some mozzarella on each aubergine slice.

Preheat the grill to medium, then transfer the cheesy aubergine slices to the grill for a minute or so until the mozzarella melts.

In the same pan you used for the aubergine, mix together the chopped tomatoes and oregano and season with salt and pepper. Simmer over a medium heat for about 5 minutes until thick. Assemble the layers of aubergine, mozzarella and tomato sauce in the bread roll to create a burger. Top with a little rocket, then serve.