Simon Rimmer served up Parmesan Coated Aubergine on today’s episode of Sunday Brunch.

The ingredients are: 75g finely grated parmesan, half tsp cayenne pepper, 75g breadcrumbs, 60g seasoned flour, 2 beaten eggs, 2 aubergines cut into thick rounds and olive oil to fry.

The for salad: 6 cherry tomatoes, halved, tbs pitted green olives, roughly chopped, clove crushed garlic, 3 tbs extra virgin olive oil, tbs sherry vinegar, handful rocket, 12 mint leaves and salt & pepper for seasoning.