Aubergine schnitzel sando

Ingredients

• 1 focaccia
• 1 decent-sized aubergine
• 100g flour
• 1 egg, beaten
• A small pile of breadcrumbs
• 30g Old Bay seasoning
• 50g sundried tomatoes in oil
• A handful of basil leaves
• 1 ball of mozzarella (do not sully this with dry grated rubbish please)
• Mayonnaise
• 1 clove of garlic clove, halved and peeled

Method

Heat the oven to 200C. Prick the aubergine with a fork once or twice, place it on a tray and cook for 15 mins, until tender but still offering some resistance when you put a knife in.

While the aubergine is cooking, chop the sundried tomatoes very fine, mixed with a little of their oil to make a paste (use a blender if you wish).

Let the aubergine cool, then peel off the skin while trying to keep it whole. Place it on layers of kitchen paper or a very clean tea towel to soak up the excess water. If it’s too wet the next step will be a mess – and even if it does make into and out of the fryer, it’ll then burn your mouth!

Pour the flour, egg and breadcrumbs into three separate bowls. Mix the seasoning and plenty of salt into the flour (although if the seasoning contains salt, don’t add too much more).

Drag the aubergine through the flour first, then the beaten egg, then the breadcrumbs.

Either deep fry at 175C until golden brown, turning once, or pan fry in olive oil until brown on both sides.

Lightly toast the focaccia, drizzle with olive oil and rub with the garlic halves.

How you layer this is up to you. We do sundried tomato paste first, then hot aubergine, then sliced mozzarella, then basil leaves, and finally the mayonnaise.

There are no rules for sandwiches other than it has to fit in your mouth! enjoy!

Image: Jonathan Dann