If you are lucky enough to have a good crop of eggplant growing in your garden, then these crispy eggplant sliders make a great simple but tasty meat-free meal.
Eggplant (or aubergine), sliced into 1cm rounds
1-2 eggs depending on how many sliders or burgers you are making
Sea salt, freshly ground black pepper
1 clove garlic, crushed
Panko breadcrumbs (you can use ordinary breadcrumbs but these make the eggplant deliciously crispy)
Wholemeal seeded bread rolls, halved
Your choice of additional toppings: mozzarella, basil, parsley …
Put eggs, salt, pepper and garlic into a bowl and whisk to combine. Put panko crumbs in a separate bowl.
Dip an eggplant round first into the egg mixture and then press into the panko crumbs to coat. Continue until all eggplant rounds are crumbed.
Heat oil in a large non-stick frypan over medium heat. Cook eggplant rounds for 3-4 minutes each side or until golden and crisp.
Spread the base of each bread roll with pesto. Put two layers of eggplant and tomato on top, followed by any other topping you desire.
Eat and enjoy!