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Crispy Eggplant & Burrata Sandwich
40 minServes 2Nutri-Score C€€
C
40 min
40 minCrispy Eggplant & Burrata Sandwich
what you need
Ingredients
eggplant (sliced into rounds)Produce1 piece
flour (for dredging)Pantry60 g
eggs (beaten)Dairy2 pieces
breadcrumbsPantry100 g
parmesan (finely grated)Dairy30 g- sunflower oil (for frying)Pantry300 ml
garlic (cloves, roasted)Produce4 pieces
olive oilPantry30 ml- basil pestoPantry60 g
- burrata (drained)Dairy2 pieces
- ciabatta (halved lengthwise)Bakery2 pieces
saltSpices5 g
per serving
Nutrition
947kcal
- Carbs
- 88 g
- Proteins
- 31 g
- Fat
- 53 g
what you’ll use
Tools
Frying pan
Mixing bowl ×3
Baking tray
Tongs
step by step
Method
- Step 1
Roast the garlic
- Preheat the oven to 200 °C.
- Place the garlic cloves on a baking tray and roast until soft and golden.
- Step 2
Prepare the eggplant
- Slice the eggplant into rounds and season with salt.
- Set up the flour, beaten eggs and breadcrumbs mixed with parmesan in separate bowls.
- Dredge each slice in flour, then egg, then the breadcrumb mixture.
- Step 3
Fry the eggplant
- Heat the sunflower oil in a frying pan.
- Fry the breaded slices in batches until deep golden and crispy on both sides.
- Drain on paper towels.
- Step 4
Toast the ciabatta
- Toast the halved ciabatta until golden and crisp.
- Step 5
Assemble the sandwich
- Spread pesto on the bottom half of the bread.
- Add the crispy eggplant slices and the roasted garlic.
- Top with the burrata, drizzle with olive oil and close the sandwich.