Eggplant and Mozzarella Stacks

Instructions

• • Peel and cut the eggplants into 2 cm thick circles.
  • Salt the eggplants and let them sit for 5 minutes, then pat them dry.
  • Prepare three platters: one with flour, one with eggs and milk mixture, and the third with breadcrumbs.
  • Season the breadcrumbs with salt, pepper, oregano, and basil.
  • Preheat a deep pan with vegetable oil and fry the breaded eggplants until golden on both sides, approximately 3-4 minutes. Drain them on a paper towel.
  • Open the burger buns in half, brush with butter, and toast to achieve nice charred marks.
  • Add a teaspoon of passata sauce on each burger, top with crispy eggplants, then some more passata sauce, and then Puck Natural Mozzarella Cheese Slices.
  • Broil the burgers in the oven until the cheese is melted.
  • Cover the burgers with the other half of the bun, then serve.