Eggplant Sandwich with Tomato and Mozzarella

Ingredients

• 20 g arugula (1 handful)
• 150 g cherry tomatoes
• 250 g mozzarella (45% fat in curd)
• 2 Eggplants
• Salt
• Pepper
• 2 Eggs
• 50 g almond flour
• 60 g whole‑grain breadcrumbs
• 6 tbsp rapeseed oil
• 1.5 tsp lemon juice

Instructions

1. 1.

   Wash and dry the arugula. Slice the tomatoes. Cut the mozzarella into slices.

2. 2.

   Clean, wash and cut the eggplants lengthwise into 8 thick slices; season with salt and pepper. Whisk the eggs with 4 tablespoons of water. First coat the eggplant slices in almond flour, then dip them in the egg mixture, and finally dredge them in breadcrumbs.

3. 3.

   Pan‑fry the eggplant slices in batches. Heat a little oil in each pan and cook the slices for 5–7 minutes on each side over medium heat.

4. 4.

   Layer four eggplant slices with mozzarella, tomatoes and arugula; season with salt and pepper, drizzle with lemon juice, and top with the remaining slices.