Crispy Eggplant Burger with Sundried Tomato Pesto

Steps

1. oven to 220°C. Line two oven trays with baking paper
2. Place seasoned flour in a shallow bowl, whisk egg and milk in a second bowl and place panko breadcrumbs in a third bowl. Coat eggplant slices first in flour, then egg and finally breadcrumbs (shaking off excess as you go). Place eggplant in a single layer on first prepared tray with onions, drizzle with olive oil, season with salt and pepper bake for about 20 minutes or until breadcrumbs are golden brown. Turn once during cooking.
3. Slice rolls in half horizontally and place, cut side up, on second prepared tray. When eggplant has 5 minutes cook time remaining, bake rolls for 5 minutes or until light golden and crunchy.
4. While eggplant and bread is cooking, separate leaves from lettuce and slice cheese thinly. Set aside.
5. Heat a drizzle of olive oil in a large (preferably non-stick) fry-pan on low to medium heat. Crack eggs into pan and cook for 1–2 minutes until whites are just set. Use a fish slice to flip eggs, cook a further 30 seconds then remove from pan. Season with salt.
6. Spread sundried tomato pesto on cut-side of each bun, top with lettuce, onions, eggplant, egg and feta. Serve remaining eggplant and lettuce on the side.