[Veg Gourmet] Super Cheesy Eggplant Parmigiana

• Meanwhile, slice eggplant into 1cm thick strips lengthways. Grate totara tasty Cheddar cheese. • 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 tomato & herb seasoning. • Coat eggplant in flour, followed by egg and finally in panko breadcrumbs. 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 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 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.