2 aubergines, cut into 10-15mm thick slices (lengthways)

100g seasoned flour

3 beaten eggs

200g breadcrumbs

100g finely grated Italian hard vegetarian parmesan-style cheese

zest 1 lemon

oil and butter to fry

For the salsa verde

bunch flat leaf parsley

bunch mint

half bunch tarragon

15g capers

15g Dijon mustard

125ml olive oil


1. Dip the aubergine in flour, then egg, then crumb mix

2. Fry for 3 minutes each side in oil and butter

3. To make the salsa verde, chop it all and mix well

4. Serve the aubergine with salsa verde and chopped tomatoes in olive oil

If you make this or any other recipe from the show, send us a picture of you with your dish to sundaybrunch