Eggplant burger
A vegetarian burger featuring breaded and pan-fried eggplant slices topped with cheese, tomato, onion, and pancetta, served in a toasted bun.
What you need
How Maurice does it
- 1
Slice the eggplant into 1 cm thick rounds.
- 2
Set up three plates with flour, beaten eggs, and breadcrumbs. Coat each eggplant slice in flour, then egg, then breadcrumbs, covering both sides.
- 3
Heat olive oil in a frying pan over medium heat. Fry the breaded eggplant slices until golden brown on both sides, about 2-3 minutes per side.
- 4
Reduce heat to low and continue cooking the eggplant for about 20 minutes total, flipping occasionally.
- 5
In the last 5 minutes, top the eggplant slices with cheese, tomato slices, and onion rings. Cover to melt the cheese.
- 6
Meanwhile, fry the pancetta slices in a separate pan until crispy.
- 7
Toast the burger buns in a dry pan until lightly golden.
- 8
Assemble the burgers: place an eggplant slice with toppings on the bottom bun, add crispy pancetta, and cover with the top bun.
- 9
Serve immediately and enjoy.
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