burger:
1 eggplant
2 eggs
1/2 fresh parsley
2 cups of panko (panko breadcrums)
1-2 cups of grated cheese (parmesan)
Olive oil
4 hamburger buns of your choice
Lettuce leaves

chipotle dressing:
1/2 jar of pickled or "in oil" bell peppers
2 cups of sour cream
1/2-1 tsp chipotle chili peppers
1 tsp honey
2 pinches of salt

coleslaw:
200 grams of carrots
1/4 radish
200 grams of cabbage
2 tbs olive oil
1 tbs white balsamic vinegar
salt

fries:
700 grams of potatoes
olive oil
salt

directions:

1. Preheat the oven to 200 degrees.
2. French fries: Wash the potatoes and cut into wedges. Put them on a plate and add the oil and salt to taste. Mix thoroughly and roast in oven about 30 minutes.
3. Coleslaw: Peel and grate the carrots and radish. Shred cabbage thin using a cheese slicer or mandolin. Mix together in a bowl and add oil and balsamic vinegar. Mix around thoroughly and season to taste salt.
4. Chipotle Dressing: Drain the oil from the roasted peppers and chop them small. Mix with sour cream in a bowl and season with chipotle chili peppers, honey and a little salt.
5. Burger: Wash and cut eggplant into ½ cm thick slices. You need at least 12 discs. Salt and pepper eggplant slices lightly on both pages.
6. Whisk the eggs in a bowl. Finely chop the parsley and mix with breadcrumbs and grated cheese.
7. Dip the eggplant slices first in the egg and turn them in the breadcrumbs mixture.
8. Heat plenty of oil in a pan and fry the eggplant slices over medium heat on both sides until they get a golden color and crispy coat.
9. Heat the loaves in the oven according to package instructions. Rinse the lettuce leaves.
10. Assemble each sandwich with lettuce, dressing, three crispy eggplant slices & coleslaw.

Serve the burgers with the french fries. So amazingly delicious!

(Recipe is from mathem.se)