Aubergine Parmesan Sandwich

1. Place the aubergine slices onto a lined tray and sprinkle them generously with salt. Set aside for 10 minutes.
2. In the meantime, combine the chickpea flour and water to create a batter. Stir together the breadcrumbs, nutritional yeast, salt and oregano in a shallow plate.
3. Once the salt has drawn excess water out of the aubergine slices, gently wipe them with a kitchen towel and preheat your oven to 200C.
4. Dip each aubergine slice into the chickpea batter, drip off any excess, then coat it in the breadcrumbs mix. Repeat until all eggplant slices are coated and place them onto a lined baking tray.
5. Bake in the oven for 15-18 minutes or until golden.
6. Spread 1-2 tablespoons of the Mr Organic Sauce across each of 2 slices of sourdough, then top with the aubergine. Place another 1-2 tablespoons onto each sandwich and top with the vegan mozzarella.
7. Place the sandwiches under the grill for 1-2 minutes or until the vegan cheese has melted.
8. Carefully remove from the grill and spoon a little more of the tomato sauce on top. Top with fresh basil leaves and close the sandwich.
9. Preheat a pan over medium heat and coat the outside of your sandwich with the vegan butter. Pan fry the sandwich for a few minutes on each side until golden and crunchy.
10. Slice each sandwich in half down the middle and serve immediately!

Chef’s tip: Instead of the oven, you can also use an air fryer to get your aubergine super crunchy and ready in just a few minutes! And if you love it spicy, why not serve your sandwich alongside a a fiery hot sauce to dip into?