Name: Vegetarian Eggplant Parmigiana Burger
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 3 tablespoons extra virgin olive oil, plus extra for drizzling; 2 shallots, finely chopped; 2 garlic cloves, roughly chopped; 400g cherry tomatoes; Sea salt; 2 eggs; 1 tablespoon full cream milk; 100g plain flour; Sea salt and black pepper; 100g panko breadcrumbs; 2 eggplants (around 350g each), cut into 7mm thick rounds; Neutral vegetable oil, for frying; 4 soft rolls or burger buns, lightly toasted; 300g buffalo mozzarella, roughly torn; Small handful of basil leaves; Italian chilli paste/sauce, to spread (optional)