Aubergine Parmesan Burger
easy
Ingredients
- 2 medium-sized onions (e.g. red)
- 1 clove of garlic, 4 lettuce leaves (e.g. head or picking salad)
- 3 medium-sized tomatoes
- 7-10 Tbsp some basil and thyme
- 1 TABLESPOON + ½ l Rapeseed oil
- 1 TABLESPOON Tomato paste
- 7-10 Tbsp ½ Tsp vegetable broth
- 1 TABLESPOON Balsamic vinegar
- 7-10 Tbsp salt, black pepper
- 1 large aubergine
- 60 g Parmesan (piece)
- 5-6 Tbsp breadcrumbs, 1 egg
- 6 TABLESPOONS flour, 125 g mozzarella
- 4 Burger buns (approx. 50 g each)
Directions
- 1
1) Peel onions and garlic. Cut onions into rings. Dice garlic. Wash the salad. Wash and chop the tomatoes. Wash the herbs and chop them except for some basil.
- 2
2) Heat 1 tablespoon of oil. Sauté the garlic and tomato paste in it. Add 5-6 tablespoons of water and tomatoes, bring to the boil and stir in the stock. Let simmer for about 5 minutes. Stir in herbs and vinegar. Salt, pepper
- 3
3) Wash and clean the aubergine and cut into 8 slices. Sprinkle with salt and let it stand for about 10 minutes. Grate parmesan and mix with breadcrumbs. Dab aubergine dry, pepper. Whisk the egg. Turn the aubergine slices first in the flour, then in the egg and finally in the breadcrumbs
- 4
4) ½ l Heat oil. Fry the aubergine slices for about 5 minutes while turning, remove. Drain on kitchen paper. Cut mozzarella into 8 slices. Halve the bread roll. Heat 1 tablespoon of oil. Roast the bread roll halves in it in portions with the cut surface
- 5
5) Put 4 slices of aubergine on a baking tray, add some tomato sauce. Spread 1 slice of aubergine and some sauce on each. Cover each with 2 mozzarella slices. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 4-5 minutes
- 6
6) Cover the lower halves of the rolls with lettuce, onions and aubergine turrets. Put the lid on the buns. Garnish with the rest of basil
- 7
Preparation time: approx. 1 hour
- 8
Per piece: approx. 510 kcal
- 9
E 22 g, F 23 g, KH 51 g
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