Jamie Oliver’s Aubergine Parmigiana Burger

Put a 30cm non-stick frying pan on a medium-high heat. Cut 2 x 2cm-thick slices of aubergine lengthways (save the rest for another meal), season with sea salt and place in the dry pan to char for 3 minutes on each side. Meanwhile, beat the egg in a shallow bowl. Finely grate the Parmesan on your board. Drain and slice the mozzarella. Roughly chop the sun-dried tomatoes. Pick the basil leaves. 

Dip the charred aubergine slices in the egg until well coated, then turn in the Parmesan, patting to help it stick. Put a little drizzle of olive oil into the hot pan, then fry the coated aubergine slices for 1½ minutes. Flip them over, lay the mozzarella, sun-dried tomatoes and most of the basil leaves on one half of each slice, then fold the other half up over the fillings to create your burger, turning every 30 seconds until golden. Remove to a plate. Halve the buns and quickly toast in the hot pan, then place the aubergine stacks on the bun bases, top with the remaining basil leaves, pop the lids on and devour. 

ENERGY 604kcal FAT 30.1g SAT FAT 14.6g PROTEIN 22.6g CARBS 53.1g SUGARS 7.7g SALT 2.5g FIBRE 10.6g