Method:

• 1

  Sprinkle the aubergine slices with coarse salt and place them in a colander with a weight on top to lose the liquid for an hour (alternatively use a violet round aubergine that does not require this step) then wash and dry them well with absorbent paper.

• 2

  In a deep dish, beat the eggs and add salt and pepper. Place a handful of flour on a flat plate and three tablespoons of breadcrumbs in another. Pass each slice of aubergine first in the flour, removing the excess, then in the egg and finally in the breadcrumbs, pressing well to make it adhere.

• 3

  Heat plenty of extra virgin olive oil in a pan and fry the aubergine slices at a not too high temperature to cook them inside until they are golden brown. Let them dry on absorbent kitchen paper.

• 4

  Lightly toast the Big Burgers then spread the mayonnaise on the two surfaces of the bread.

• 5

  Add the aubergine cutlet, lettuce, tomato slices, a few slices of cucumber, a drizzle of oil, a little salt and a chopped basil leaf.

• 6

  Close the burger, heat it slightly if you want it hot and serve it immediately together with some rustic fries and mayonnaise on the side.
• Buon appetito!