Packed with delicious pesto and rich mushroom sauces, this might be the greatest sandwich for a summer lunch, if you love eggplant. Follow the recipe below and make this midday meal special. 

Watch the video of it being prepared by our mysterious chef here.

Prep: 25 min
Cook: 45 min
Difficulty: Medium

Ingredients 

• 0,6 pound roast beef
• 1 eggplant
• 2 sprig rosemary
• 2 clove garlic
• 4 tbsp. sunflower oil
• Salt to taste
• Pepper to taste
• 4 cups panko
• 1 cup flour
• 6 eggs
• 2 pc oval sliced tomato, cut into oval shape
• 2 pc oval sliced potato, cut into oval shape
• 8 cups sunflower oil

• 2 cups basil leaves
• ¼ cup nuts
• ½ cup parmesan, grated
• 1 clove garlic, minced
• ½ cup olive Oil
• Pinch salt
• Pinch pepper
• ½ lemon, squeezed

• 5 medium size mushroom
• ½ cup sunflower oil
• 2 cups heavy cream
• 1 medium onion, minced
• Salt to taste
• Pepper to taste

1. Using a knife peel off some of the skin of the eggplant.
2. In 3 separate bowls, add flour, eggs, and panko. Dip the eggplant in each in sequence.
3. Form the beef into patties and fry in a hot pan until it’s cooked. Remove from the pan.
4. Cut potatoes in oval shape and fry in a hot pan until golden brown.
5. Divide the eggplant over the halves
6. On the bottom eggplant, spread pesto sauce, sliced mozzarella, tomato slices, fries. Next, spread mushroom sauce, place the patties and cover with the top eggplant.

Mushroom Sauce:

1. In an Excuto or other large pan, add oil on medium heat until it shimmers.
2. Add the mushroom, onion and cook until soft. Add heavy cream and cook stirring, until it begins to simmer.

Pesto Sauce:

1. Using a food processor, combine all the ingredients and squeeze lemon all over for taste.