Method:

• 1

  Sprinkle the aubergine slices with coarse salt and let them drain in a colander with a weight on top for an hour (or use a violet round aubergine and skip this step) then rinse and pat dry with a paper towel.

• 2

  In a deep dish, beat the eggs with salt and pepper. Place a handful of flour on a plate and three tablespoons of breadcrumbs in another. Press each slice of aubergine first in the flour, then shaking off the excess, then in the egg mixture and finally in the breadcrumbs, pressing well so the breadcrumbs stick to the aubergine.

• 3

  Heat plenty of EVO oil in a pan and fry the aubergine slices on a medium flame until they are golden brown. Place them on a paper towel to dry.

• 4

  Lightly toast the Big Burgers and spread mayonnaise on the inside of the buns.

• 5

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

• 6

  Close the burger, heat it slightly if you want it hot and serve immediately with some thick chips and mayonnaise on the side.