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Aubergine parmigiana burger
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Total Time:
15 minutes
Try my one-pan twist on a classic Italian dish - tasty, quick, and easy cleanup!
Ingredients:
  • 1 large aubergine (400g)
  • 1 large egg
  • 30 g Parmesan cheese
  • 1 x 125 g ball of buffalo mozzarella cheese
  • 2 large jarred sun-dried tomatoes
  • 2 sprigs of basil
  • olive oil
  • 2 burger buns
Instructions:
  • Place a 30cm non-stick frying pan over medium-high heat. Slice 2 x 2cm-thick slices of aubergine lengthways (save the remaining aubergine for later), season with sea salt, and char in the dry pan for 3 minutes on each side. In a shallow bowl, beat the egg. Grate the Parmesan cheese. Slice the mozzarella. Chop the sun-dried tomatoes. Pick the basil leaves. Coat the charred aubergine slices in the beaten egg, then coat with Parmesan. Add olive oil to the hot pan and fry the aubergine slices for 1½ minutes. Place mozzarella, sun-dried tomatoes, and most of the basil leaves on one half of each slice, fold the other half over the fillings to create your burger. Cook until golden, turning every 30 seconds. Plate up. Halve the buns and quickly toast in the hot pan. Place the aubergine stacks on the bun bases, top with the remaining basil leaves, cover with the bun tops, and enjoy your delicious creation.

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