• 1 large eggplant, cut into 8 thick slices
  • ½ cup plain flour
  • 1 egg, whisked
  • 1 cup panko crumbs
  • ¼ cup olive or vegetable oil
  • 1 cup passata sauce
  • 1 tablespoon basil pesto
  • 1 garlic clove, finely grated
  • 200g fresh mozzarella cheese, cut into 8 slices
  • Sea salt
  • Cracked pepper
  • 4 x The Natural ABE'S Bagels, sliced
  • Baby basil leaves, optional

Who says vegetarians can’t have fun? Crispy panko crumbed eggplant, fresh basil pesto & melty mozzarella.



Dip eggplant into plain flour, followed by whisked egg, and then into the panko crumbs. Make sure all surface area is coated.

Heat oil in a large pan over a medium/high heat. Add a panko crumb to the oil, if it sizzles, the oil is ready. Add the eggplant in batches and fry on both sides until golden and crisp. Drain on a paper towel.

In a bowl, combine passata sauce, basil pesto and garlic.

Lightly toast halved bagels. Smear a spoonful of the tomato sauce onto each bagel half. Place the fried eggplant on top, followed by another spoonful of sauce and finish with a slice of mozzarella. Grill until the cheese is golden brown.

Season with salt and pepper and garnish with baby basil leaves.