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Hand-held, juicy, savory; this is a classic with a serious update. A craveable dish that will set your plant-based category on fire.

Ingredients

Approx. 4 large eggplants
1 Lb Italian panko breadcrumbs
8 Eggs, beaten
1 Ciabatta bun, split and toasted
2 Breaded eggplant slices
2 x 1oz Slices fresh mozzarella
6 fl oz, Red Gold Plant Based Bolognese sauce, divided

Instructions

Eggplant patties:

Wash and slice the eggplants into 1⁄2 inch rounds. Depending on the size, you should get about 8 slices per eggplant.
Salt both sides and leave to draw out moisture for a minimum of 30 mins or up to 2 hours. Pat dry with paper towel.
Dredge in egg, then Italian seasoned breadcrumbs on all sides.

Build:

On order, deep fry 2 breaded eggplant slices in hot oil at 360°F for 60 seconds per side or until golden brown. Drain excess oil.
Put the patties in a heat-proof skillet, and top with a slice of fresh mozzarella. Toast under a salamander until golden and melted.
Layer the two cheese-covered patties on the base of a toasted ciabatta bun pouring 3 fl oz warm Red Gold Plant based Bolognese Sauce over each. Add the top of the bun and serve.