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1
Sprinkle the eggplant slices with salt, set aside on a clean plates for 10 mins. This will draw out the excess water. Drain.
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2
Meanwhile, heat 1 tbsp of the oil in a frying pan and saute the garlic and tomato puree until the garlic is fragrant.
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3
Add the tomatoes and 5-6 tbsp water. Crumble in the 1/2 vegetable stock cube, stir. Bring to a boil, then simmer for 5 mins, adding more water if necessary. Stir in the chopped herbs and vinegar. Season with salt and freshly ground black pepper. Set aside.
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4
In a bowl mix the the Parmesan and breadcrumbs. Season with freshly ground black pepper. Pat the eggplant slices dry with a paper towel. Place the flour, egg and breadcrumb mixture onto plates. Dust each eggplant slice in the flour, then coat in the egg and then the breadcrumb mixture.
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5
Heat the remaining vegetable oil in a large saucepan. Fry the eggplant slices, turning with tongs, for 5 mins (you will need to do this in batches). Remove and drain on paper towel.
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6
Preheat the oven to 400u00b0F. Lay 4 eggplant slices on a baking sheet, top each with a spoonful of the tomato sauce, top each with another eggplant slice and another spoonful of the tomato sauce. Finally top each with the mozzarella. Transfer to the oven and bake for 4-5 mins.
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7
Meanwhile, toast the cut side of the buns under a broiler or on a griddle pan. Fill with the lettuce, red onion and eggplant towers. Garnish with the basil leaves and serve.
