Ingredients:
- 1 medium eggplant (300g), peeled, chopped coarsely
- 2 tablespoon olive oil
- 400 gram canned chickpeas (garbanzo beans), drained, rinsed
- 1 small red onion (100g), chopped finely
- 2 clove garlic, crushed
- 1 tablespoon finely chopped fresh rosemary leaves
- 1 cup (80g) finely grated parmesan
- 1 1/2 cup (150g) packaged breadcrumbs
- vegetable oil, for deep-frying
- 6 long soft bread rolls (300g)
- 1 cup (260g) tomato pasta sauce
- 3/4 cup (60g) finely grated parmesan, extra
- 40 gram baby rocket leaves
- 2 tablespoon balsamic vinegar