Eggplant & Mozzarella Stacks | Recipes

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

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

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

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.