Ingredients
Makes 4 portions
2 small aubergines, sliced into rounds at roughly half cm thickness
1 egg beaten
Splash of milk (any type)
2 tbsp flour (any type)
2 cups breadcrumbs
1 tbsp grated Parmesan
Pinch of dried thyme
300g cherry tomatoes
A few sprigs rosemary
2 cloves garlic
500g cooked borlotti beans, rinsed and drained
Salt and pepper
Olive oil
A good handful basil leaves, washed
1 ball good mozzarella, torn
Olive oil
Recipe
1. Heat the oven to 190c fan. Place the tomatoes on a baking tray with the garlic, salt, pepper, olive oil and rosemary. Cook for around 18-22 mins until bursting, then squash the garlic cloves with a fork. Stir the borlotti into the tray
2. Mix the flour, dried thyme salt and pepper in a bowl. Mix the egg and milk in a bowl. Mix the breadcrumbs, parmesan, salt and pepper in a bowl. Dip the aubergines first in the flour mix, then the egg, then the breadcrumbs one by one to coat well
3. Place a wide pan over a medium heat. Add enough neutral oil to generously cover the base. Add the aubergines in a single layer, turn occasionally until the aubergines are well coloured and completely tender. Do this in batches as needed. Lift the aubergine out of the pan and onto kitchen paper, season straight away with salt
4. Arrange the aubergine, tomato and bean mix, mozzarella and basil leaves on a plate
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