Eggplant Burger from New York Cult Recipes by Marc Grossman

Ingredients

• 250 g (9 oz) fresh mozzarella cheese, sliced
• 25 g (1 oz) parmesan cheese, grated
• 250 ml (9 fl oz/1 cup) tomato sauce
• 2 buns
• 100 ml (3½ fl oz) cooking oil (add more if needed)
• 1 teaspoon dried basil
• 150 g (5½ oz/1 cup) plain (all-purpose) flour
• 2 teaspoons salt
• 1 eggplant (aubergine)
• 1 teaspoon dried oregano
• 150 g (5½ oz/1⅓ cups) dry breadcrumbs
• 1 teaspoon milk
• 1 egg