Eggplant burger with pancetta

What goes in

• 1 large eggplant (about 400 g)
• 100 g all-purpose flour
• 2 eggs
• 150 g breadcrumbs
• 2 tbsp olive oil
• 100 g pancetta (or bacon), sliced
• 100 g cheese (e.g., mozzarella or provolone), sliced
• 1 large tomato, sliced
• 1 red onion, sliced into rings
• 4 mini burger buns

How to do it

1. 01

   Slice the eggplant into rounds about 1 cm thick.

2. 02

   Set up three plates with flour, beaten egg, and breadcrumbs. Coat each eggplant slice in flour, then egg, then breadcrumbs, shaking off excess.

3. 03

   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. 04

   Reduce heat to low and cook the eggplant for about 20 minutes total, flipping occasionally.

5. 05

   In the last 5 minutes, top the eggplant slices with cheese, tomato slices, and onion rings. Cover to melt the cheese.

6. 06

   Meanwhile, cook the pancetta slices in a separate pan until crispy.

7. 07

   Toast the mini burger buns in a dry pan until lightly golden.

8. 08

   Assemble the burgers: place an eggplant slice with toppings on the bottom bun, add crispy pancetta, and top with the other bun half.

9. 09

   Serve immediately and enjoy!