Eggplant parmigiana burgers

Method

• 1
  Place flour on a large plate. Whisk egg and milk in a shallow bowl. Place polenta in a bowl. Toss eggplant in flour to coat, shaking off excess. Dip in egg mixture, then toss in polenta to coat. Transfer to a plate.
• 2
  Heat oil in a large non-stick frying pan over medium-high heat. Cook eggplant, in 2 batches, for 2 to 3 minutes each side or until golden and crisp. Transfer to a plate lined with paper towel to drain.
• 3
  Preheat grill on high. Combine passata, basil and garlic in a small bowl. Season with salt and pepper. Place eggplant on a baking tray. Top with passata mixture. Sprinkle with mozzarella. Grill for 2 to 3 minutes or until passata mixture is heated and mozzarella is golden and bubbling.
• 4
  Top toasted ciabatta with rocket. Drizzle with vinegar. Top each with 2 eggplant parmigianas. Serve.