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Eggplant and Mozzarella Stacks

Eggplant and Mozzarella Stacks

Name: Eggplant and Mozzarella Stacks
Total time: 1 h 30 min
Ingredients: 8 pcs Puck Natural Mozzarella Slices; 2 pcs Eggplants sliced; 2 Teaspoons Salt; 1 Cup Flour; 2 pcs Eggs; 2 Tablespoons Milk; 2 Cups Breadcrumbs dried; 1 Teaspoon Dried Oregano; 1 Teaspoon Dried Basil; 1 Cup Oil for shallow frying; 1 Cup Chunky Tomato Sauce; 4 pcs Buns split; 50 Grams (gm) Lurpak Butter softened; 1 Pinch Salt; 1 Pinch Pepper

These tasty vegetarian burgers comprise of eggplant patties, chunky tomato sauce and melted mozzarella.

Instructions

- Cut the eggplants into 6 x 1cm slices each. Sprinkle with salt and allow to drain on paper towel for 30 minutes.
- Have a bowl ready with the flour. In another bowl, beat together the egg and milk. In a third bowl, combine the breadcrumbs and dried herbs. Heat 3cm of oil in a heavy based frying pan over medium heat. Dip the eggplant slices firstly in flour, then in the egg and finally in the breadcrumbs. Fry in the oil for a few minutes until golden on each side and drain on paper towels. Preheat oven to 200° C.
- Line an oven tray with baking paper, form 4 stacks by alternating 3 eggplant slices (topped with a teaspoon of tomato sauce) with PUCK Natural Mozzarella Cheese Slices, torn and layered where necessary. Bake for a few minutes until the cheese starts to bubble. Remove from oven and top with fried onions.
Enjoy!

Eggplant and Mozzarella Stacks

Instructions

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