Hamburger With Pistachio Aubergine Parmigiana

Let's start by preparing the aubergine parmigiana al pistachio (as you can see from the ingredients, we have not put weights as we only have to make one sandwich, so I recommend making a small tub of 1 portion size).
We fry the aubergines in seed oil with a pinch of salt, when golden brown we drain them and blot them with blotting paper to remove excess oil. We take a tray and begin to compose our parmigiana in layers starting with the aubergines, thinly sliced scamorza cheese, pesto di pistachioand repeat until the layers are finished with aubergine, pesto of pistachioa sprinkling of breadcrumbs and parmesan cheese.
Bake at 150° until golden brown.

When cooked, remove from the oven and allow to cool.
Meanwhile, we cook the hamburger meat on a griddle.

We compose our sandwich by opening it in half and placing a generous layer of parmigiana on the bottom, followed by the hamburger, mortadella, pesto of pistachio and finally burrata.