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 tomato & herb seasoning.
• Coat eggplant first in the flour, followed by the egg and finally into panko breadcrumbs. Transfer to a plate. 

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Pan-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 frying pan, then return to medium heat. Add tomato sugo and simmer until slightly reduced, 1-2 minutes.
• Top eggplant with sugo and sprinkle with 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.