Aubergine Parmigiana Burger by Jamie Oliver

Ingredients

• 1 large eggplant (eggplant), sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup passata (tomato puree)
• 1 clove garlic, minced
• 1/4 cup fresh basil leaves, chopped
• 125g (4 oz) fresh mozzarella, cut into 4 thick slices
• 1/4 cup grated parmesan cheese
• 2 brioche burger buns, toasted
• 1 cup rocket (arugula)
• 2 tbsp balsamic glaze

Instructions

1. Preheat oven to 180°C (350°F). Slice the aubergine into 1/2-inch thick rounds. Arrange on a baking sheet, drizzle with 2 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Roast the aubergine for 20 minutes, or until tender and lightly golden. Remove from oven and set aside.
3. While aubergine roasts, prepare the tomato sauce. In a small saucepan, combine 1 cup passata with 1 minced garlic clove and 2 tbsp chopped fresh basil. Simmer gently over medium-low heat for 10-15 minutes, allowing flavors to meld.
4. Assemble the burgers: Take the toasted brioche buns. On the bottom half of each bun, spoon a layer of the tomato sauce.
5. Place two to three roasted aubergine slices on top of the sauce. Add two thick slices of fresh mozzarella, followed by a little more tomato sauce and a sprinkle of grated Parmesan cheese.
6. Return the assembled burger bases (without the top bun) to the oven for 10 minutes, or until the mozzarella is melted and bubbling.
7. Remove from oven. Top each burger with a handful of rocket and a drizzle of balsamic glaze. Place the top bun on each burger and serve immediately.