Homewrecker pimento cheese Aubergine Parmigiana

Say hello to the Homewrecker Aubergine Parmigiana sandwich.

Layers of a garlicky, spicy tomato sauce, crispy aubergine, mozzarella, parmesan and Homewrecker inside a warm baguette.

this is the perfect showstopper of a lunch.

All we would say is schedule in time for a nap after…

Ingredients

• 1 baguette

• 1 large aubergine

• 1 egg

• Plain flour, for dredging

• Panko breadcrumbs, for coating

• 2 garlic cloves, finely chopped

• ½ tsp chilli flakes

• 1 tsp sugar

• 1 x 400g tin plum tomatoes

• 1 ball of mozzarella, torn

• Freshly grated Parmesan, to taste

• Fresh basil leaves

• Olive oil

• Salt & pepper

• Homewrecker Pimento Cheese, to spread generously

  Method

1. Slice the aubergine into 1cm thick rounds. Sprinkle with salt and leave for 10–15 minutes to draw out moisture. Pat dry with kitchen paper.

2. Set up three bowls: one with flour, one with beaten egg, and one with panko breadcrumbs. Dip each aubergine slice in flour, then egg, then breadcrumbs until well coated.

3. Airfry or oven cook the aubergine slices for 20 mins on 200 until golden and crisp.

4. In a small pan, heat some oil and sauté the garlic for 1 minute. Add chilli flakes and cook for 30 seconds. Tip in the tin of tomatoes and crush them with a spoon. Add the sugar and simmer for 15–20 minutes until thickened. Season with salt and pepper.

5. Slice the baguette in half lengthways. On the top half, spread a generous layer of Homewrecker Pimento Cheese. Layer on the tomato sauce, crispy aubergine slices, torn mozzarella and grated Parmesan.

6. Pop the open sandwich back in the airfryer for 5-8 minutes, until the mozzarella is bubbling and golden and the Homewrecker is deliciously melty.

7. Add some fresh basil leaves, a drizzle of olive oil, close the sandwich, slice into hearty portions, and serve warm… with plenty of napkins.