1. Start by warming the thawed buns in the oven according to package directions, then let them cool.

tip: Meanwhile, prepare the filling.

Breaded eggplant

1. Slice the eggplant into 1 cm slices and sprinkle fine salt on one side.

2. Let them sit for at least 20 minutes.

tip: make the pesto in the meantime.

3. Then pat them dry with paper towels to remove most of the salt and excess liquid.

4. Whisk the egg and place the egg and breadcrumbs in two separate bowls.

5. Heat plenty of oil in a pan.

6. First dip the slices in the egg, then in the panko breadcrumbs.

7. Fry in the oil over medium heat until golden on both sides.

8. Season with salt and pepper.

Parsley pesto (makes about one jar)

1. Chop the parsley leaves in a food processor or mini chopper with garlic and Parmesan (cut into smaller pieces).

2. Add sunflower seeds, olive oil, lemon juice, and salt and pepper.

3. Blend until you reach the desired consistency.

4. Season to taste with salt, pepper, and lemon.

Assembly

1. Spread pesto on both sides of the bun.

2. Place arugula on one half of the bun, along with breaded eggplant and cheese on top.

3. Close the sandwich and serve immediately.

Enjoy!