Eggplant burger with pork belly and dutch cheese

What goes in

• 1 large eggplant (about 400 g), cut into 4 thick slices
• 50 g all-purpose flour
• 2 eggs, beaten
• 80 g breadcrumbs
• 4 tbsp vegetable oil, for frying
• 150 g pork belly, sliced into strips
• 1 large tomato, cut into 4 thick slices
• 1 white onion, sliced into rings
• 80 g Dutch cheese (e.g. Gouda), sliced
• 2 hamburger buns, split
• 1/2 lemon, juiced

How to do it

1. 01

   Set up three plates: one with flour, one with beaten eggs, and one with breadcrumbs.

2. 02

   Coat each eggplant slice in flour, then dip in egg, then press into breadcrumbs to coat evenly.

3. 03

   Heat oil in a large pan over medium heat. Fry the breaded eggplant slices for 15–20 minutes total, flipping halfway, until golden and crispy on both sides.

4. 04

   Meanwhile, cook the pork belly strips in a separate skillet over medium heat until browned and crispy. Set aside.

5. 05

   When the eggplant is nearly done, place a slice of Dutch cheese on top of each slice. Cover the pan with a lid and let the cheese melt over low heat for 2–3 minutes.

6. 06

   Squeeze lemon juice over the eggplant slices in the pan.

7. 07

   Toast the hamburger buns in a dry skillet until lightly golden.

8. 08

   To assemble, place a toasted bottom bun on a plate. Top with the cheese-topped eggplant slice, then a tomato slice, some white onion rings, and cooked pork belly. Add the top bun.

9. 09

   Serve immediately and enjoy.