1 Aubergine (cut off 4x1 cm thick diagonal slices)
1 Tablespoon Plain Flour
1 Egg (beaten)
8 Tablespoons Breadcrumbs
2 Tablespoons Grated Parmesan
1 Teaspoon Dried Thyme
Olive Oil
1 Clove Garlic (thinly sliced)
2 Tomatoes (sliced)
1 Baguette (4x 1 inch thick slices, sliced diagonally)
100g Mozzarella (sliced into 4 slices)
Salt and Pepper
Salad Leaves (to serve)
Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
1 Grill Pan
1 Bowl (for the egg)
1 Large Bowl (for the breadcrumbs)
The Good Bit
- Coat the aubergine with flour then dip it in the egg mixture, in the large bowl, mix the breadcrumbs with the parmesan and thyme then coat the eggy aubergine and set aside.
- Fry the garlic in a good splash of oil (3-4 tablespoons worth) for 30 seconds to flavour then remove the garlic, fry the aubergine for 3-4 minutes then turn over and fry again for 3-4 minutes, then remove, now flash fry the tomatoes just so they get some colour from the pan.
- Grill your bread on both sides until it's lightly browned, then drizzle over any pan juices and top each with a slice of mozzarella, cook until it just begins to melt. Serve topped with tomato and a slice of aubergine on top, with the salad at the side.
