Simon Rimmer served up aubergine schnitzel on today’s episode of Sunday Brunch.

The ingredients are: 2 aubergines, cut into 10-15mm thick slices (lengthways), 100g seasoned flour, 3 beaten eggs, 200g breadcrumbs, 100g finely grated Italian hard vegetarian parmesan-style cheese, zest 1 lemon and oil and butter to fry.

For the salsa verde: bunch flat leaf parsley, bunch mint, half bunch tarragon, 15g capers, 15g Dijon mustard and 125ml olive oil.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.