Aubergine parmigiana burger
Parmesan, sun-dried tomatoes, basil & buffalo mozzarella cheese
Aubergine parmigiana burger
Parmesan, sun-dried tomatoes, basil & buffalo mozzarella cheese
“Have a go at my tasty twist on the classic Italian dish. Coming together in only one pan, it’s delicious, quick to make and won’t leave you with loads of washing up.
”
Serves 2
Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 604 30%
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Fat 30.1g 43%
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Saturates 14.6g 73%
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Sugars 7.7g 9%
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Salt 2.5g 42%
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Protein 22.6g 45%
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Carbs 53.1g 20%
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Fibre 10.6g -
Of an adult's reference intake
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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
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Method
Put a 30cm non-stick frying pan on a medium-high heat. Cut 2 x 2cm-thick slices of aubergine lengthways (save the rest for another meal), season with sea salt and place in the dry pan to char for 3 minutes on each side. Meanwhile, beat the egg in a shallow bowl. Finely grate the Parmesan on your board. Drain and slice the mozzarella. Roughly chop the sun-dried tomatoes. Pick the basil leaves.
Dip the charred aubergine slices in the egg until well coated, then turn in the Parmesan, patting to help it stick. Put a little drizzle of olive oil into the hot pan, then fry the coated aubergine slices for 1½ minutes. Flip them over, lay the mozzarella, sun-dried tomatoes and most of the basil leaves on one half of each slice, then fold the other half up over the fillings to create your burger, turning every 30 seconds until golden. Remove to a plate. Halve the buns and quickly toast in the hot pan, then place the aubergine stacks on the bun bases, top with the remaining basil leaves, pop the lids on and devour.
Dip the charred aubergine slices in the egg until well coated, then turn in the Parmesan, patting to help it stick. Put a little drizzle of olive oil into the hot pan, then fry the coated aubergine slices for 1½ minutes. Flip them over, lay the mozzarella, sun-dried tomatoes and most of the basil leaves on one half of each slice, then fold the other half up over the fillings to create your burger, turning every 30 seconds until golden. Remove to a plate. Halve the buns and quickly toast in the hot pan, then place the aubergine stacks on the bun bases, top with the remaining basil leaves, pop the lids on and devour.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited