Cut twenty cent-sized holes out of the middle of the eggplant rounds. Heat 1 tsp of olive oil in frying pan on a medium heat, add eggplant slices and sprinkle with basil. Fry for 3 minutes (turning eggplant over halfway through cooking). Add bocconcini to the hole within each eggplant slice and fry for 30 seconds. Remove from heat and allow to cool.
Combine parmesan and breadcrumbs in a bowl. Put the beaten egg and flour into two other separate bowls. Carefully dip eggplant round into the flour (ensuring that the bocconcini doesn’t fall out), then the egg, then the parmesan/breadcrumb mixture until fully coated. Set aside on a plate while you coat the other eggplant slices.
Heat 3 tsp of olive oil in a large frying pan over a medium heat. Add coated eggplant rounds and fry each side for 2 minutes or until crisp and golden. Remove from heat.
*Milk bread rolls - follow my recipe for milk bread rolls or use store-bought burger buns.
*Optional extras - Green herb sauce: fresh parsley and basil blitzed in a food processor with a small amount of capers, lemon juice and olive oil.
Homemade coleslaw: chopped cabbage, spinach, beetroot and red capsicum.
Herb-crusted fries: cut potatoes into chunky fries (100g potatoes per person). Preheat oven to 220°C fan. Cook potatoes in a saucepan of boiling water for 7 minutes, remove from heat and drain. Put fries on large baking tray, drizzle with olive oil and bake them in the oven for 25 minutes or until crispy. Remove from oven and mix through roughly ground sea salt & chopped fresh herbs like thyme and basil.