Aubergine parmesan burger

Name: Aubergine parmesan burger
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 red onions; 1 Garlic clove; 4 lettuce leaves (e.g. oak leaf or picking salad); 250 g Tomatoes; 4 Stem(s) Basil; 4-5 Tbsp Oil; 1 TABLESPOON Tomato paste; 4 TABLESPOONS Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON dried, Italian herbs; 1-2 TEASPOONS dark balsamic vinegar; 1 Aubergine; 60 g Parmesan cheese; 40 g Breadcrumbs; 1 egg (size M); 60 g Flour; 1 package (125 g) Mozzarella cheese; 4 (50 g each) Burger buns

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 red onions
1 Garlic clove
4 lettuce leaves (e.g. oak leaf or picking salad)
250 g Tomatoes
4 Stem(s) Basil
4-5 Tbsp Oil
1 TABLESPOON Tomato paste
4 TABLESPOONS Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON dried, Italian herbs
1-2 TEASPOONS dark balsamic vinegar
1 Aubergine
60 g Parmesan cheese
40 g Breadcrumbs
1 egg (size M)
60 g Flour
1 package (125 g) Mozzarella cheese
4 (50 g each) Burger buns

Directions

1
Peel onions and garlic. Cut onions into rings. Chop garlic finely. Wash the salad and shake dry. Wash, clean and chop the tomatoes. Wash basil, dab dry and chop finely except for a few leaves for garnishing.
2
Heat 1 tablespoon of oil in a frying pan. Sauté the garlic in it. Add the tomato paste and sauté. Deglaze with broth while stirring. Add tomatoes and cook for about 5 minutes, stirring occasionally.
3
Stir in the basil. Season to taste with salt, pepper, Italian herbs and vinegar. Wash and clean the aubergine and cut into 8 thick slices. Salt aubergine slices and put them on kitchen paper for 5-10 minutes.
4
Grate the Parmesan finely and mix with breadcrumbs. Season aubergine slices with pepper. Whisk the egg. Roll aubergine slices first in flour, then in egg and in parmesan breadcrumbs. Heat 2-3 tablespoons of oil in a large frying pan.
5
Fry aubergine slices for approx. 5 minutes until crispy while turning, remove and place on kitchen roll. Cut mozzarella into 8 slices. Cut the rolls in half. Heat 1 tbsp. oil in a frying pan. Roast the roll halves in portions with the cut side in the pan, remove.
6
Place 4 slices of aubergine on a baking tray, add tomato sauce. Place another slice of aubergine and sauce on top. Cover with 2 mozzarella slices each. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 4-5 minutes.
7
Cover the undersides of the rolls with salad, red onion rings and slices of aubergine au gratin. Put the tops of the rolls on. Garnish with basil leaves and serve immediately.