Eggplant and Mozzarella Stacks

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

  • DIFFICULTY Medium
  • COOKING TIME 1 hour or more
  • CUISINE Others
  • A RECIPE FROM PUCK

For the patties

  • 2 Eggplants, sliced
  • 2 Teaspoons Salt
  • 1 Cup Flour
  • 2 Egg
  • 2 Tablespoons Milk
  • 2 Cups Breadcrumbs, dried
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Dried Basil
  • 1 Cup Oil, for shallow frying

For the stack

  • 8 PUCK Natural Mozzarella Slices
  • 1 Cup Chunky Tomato Sauce
  • 4 Buns, split
  • 50 Grams (gm) Lurpak Butter, softened
  • 1 Pinch Salt
  • 1 Pinch Pepper

Instructions

Step

1
Cut the eggplants into 6 x 1cm slices each. Sprinkle with salt and allow to drain on paper towel for 30 minutes.

Step

2
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.

Step

3
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.

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