1. Slice the aubergine into thick rounds (around 2cm thickness) season with some table salt and leave aside for 10 minutes.

  2. Pat dry the aubergine slices.

  3. Heat a sauté pan and add a small amount of oil, begin to fry the aubergine over a medium-high heat for 3 minutes each side.

  4. Toast your brioche bun (see here for the recipe using Macphie Softie®

  5. Once the aubergine is cooked, top with pasta tomato sauce, Macphie Béchamel with Butter Sauce and sliced mozzarella and gratinate.

  6. Place onto the toasted brioche bun and add a few fresh leaves of basil.