Eggplant burger
A vegetarian burger made from breaded, pan-fried eggplant slices topped with cheese, onion, tomato and crispy pancetta, served in a toasted bun.
What you need
How Maurice does it
- 1
Slice the eggplant into round slices about 1 cm thick.
- 2
Set up three plates with flour, whisked eggs, and breadcrumbs. Coat each eggplant slice in flour, then egg, then breadcrumbs on both sides.
- 3
Heat a little oil in a frying pan over medium heat and fry the breaded eggplant slices. Flip after a minute or two once golden brown.
- 4
Meanwhile, fry the pancetta or bacon pieces in a separate skillet until crispy.
- 5
Lower the heat to its lowest and let the eggplant cook for about 20 minutes, flipping occasionally.
- 6
In the last 5 minutes, top the eggplant slices with cheese, onion, tomato and the fried pancetta.
- 7
Toast the burger buns in a pan until golden.
- 8
Place the eggplant 'patty' on the bottom bun, top with the other half of the bun, and serve.
More from the archive
Same cuisine, different dish.
