EGGPLANT, HAM & MOZZARELLA SCHNITZEL

Cut 5mm slices of eggplant (either rounds or lengthwise), salt generously and leave for 30 minutes. Pat dry with a clean tea towel. Smear a little pesto on one piece of eggplant, add sliced ham and mozzarella and top with another piece of eggplant, pressing down. Dust in flour, then dip in an egg mix and cover in panko crumbs. Put into the fridge to set for 30 minutes. Shallow fry (in batches if necessary) for 3-4 minutes on each side until golden. Drain on paper towels and serve with a green salad.