Super Cheesy Eggplant Parmigiana

• Meanwhile, slice eggplant into 1cm thick strips lengthways. Grate Totara Tasty Cheddar.
• In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and herb & mushroom seasoning.
• Coat eggplant first in the flour mixture, followed by the egg and finally into the panko mixture. Transfer to a plate.

• In a large frying pan, add enough olive oil to cover the base and heat over medium-high heat. 
• Fry crumbed eggplant in batches until golden, 2-3 minutes each side.
• Transfer to a second lined oven tray.

TIP: If your pan is getting crowded, cook the eggplant in batches to ensure it browns nicely and doesn't stew.

• Wipe out and return frying pan to medium heat. Add tomato sugo and simmer, until slightly reduced, 1-2 minutes.
• Top eggplant with sugo and sprinkle over grated Cheddar.
• Bake until golden and melted, 5 minutes.

• Meanwhile, slice cucumber into half-moons. 
• Slice tomato and lemon into wedges.
• In a medium bowl, combine mixed salad leaves, cucumber, tomato, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.