Panko crusted aubergine ciabatta

Crispy panko breaded aubergine with a sun-dried tomato and basil mayo make the ultimate summer sandwich filling

This is the best sandwich I’ve made in a long time. The crispy panko breaded aubergine is so good, and it works amazingly in an air fryer if you have one.

Paired with an easy sun-dried tomato and basil mayo, stuffed inside bread of choice (I went for a ciabatta bun), this is such a good summer recipe.

It takes a little bit of time (about 40 mins) as the aubergine has to be cooked until soft, but it’s easy and there’s not many steps - a lot of it is cooking time.

You’ll need (per sandwich)

• 1 small aubergine

• 3 tbsp flour

• 1 egg

• 20g panko breadcrumbs

• 2-3 sun-dried tomatoes, finely chopped

• 5-6 basil leaves, finely chopped

• Good squirt of mayonnaise

• Rocket leaves

• 1 ciabatta bun

Cook the aubergine in an air fryer (or oven) for 15-20 minutes at the hottest temperature, until soft and collapsing.

Sit on a chopping board until cool enough to handle and peel away the skin.

Flatten with a knife and pat away excess water with kitchen paper.

Put the flour in a bowl or plate, and the same with the egg, and beat it with a fork. Put the breadcrumbs in a bowl or plate and season well with salt and pepper.

Dip the aubergine in the flour, coating both sides, then in the egg, then in the breadcrumbs.

Spray with a little oil and cook in an air fryer at 200C (or preheated oven) for 15-20 minutes, turning over half way, until golden and crispy.

Mix the sun-dried tomatoes with the basil leaves and a good squirt of mayo.

Layer up the mayo, crispy aubergine and rocket inside your bread and dig in.