Cut out for discs out of the sandwich bread, spread with the eggplant sauce. Divide the mozzarella slices between 2 slices of bread, together with the anchovies and basil. Season the eggs with lemon zest, grated parmesan, salt, pepper, thyme and parsley. Sandwich the bread tightly, pass through the flour; dip in egg and shallow fry in hot melted butter on both sides until golden and crisp.  Mix together the remaining ingredients to make the cherry tomato salad, season with the salt and pepper.

Serves 4

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