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Eggplant Parmesan Burgers

The Eggplant Parmesan Burger is a unique and comforting fusion dish that combines the classic flavors of an Italian favorite with the casual vibe of a burger. It features a crispy, breadcrumb-coated eggplant patty topped with rich tomato sauce, melted mozzarella cheese, and fresh basil, all held together by a toasted bun. This recipe is perfect for those looking to enjoy familiar tastes in a new format and is ideal for bringing people together over a meal that's both comforting and exciting. It caters to vegetarians and vegetable enthusiasts alike, offering a delightful contrast of textures and a harmonious blend of tradition and innovation.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine American
Servings 2 people
Calories 1025 kcal

Equipment

  • 1 oven

Ingredients
  

Eggplant:

  • 1/2 Tsp Oil
  • 1 Egg White Stirred in a Little Dish
  • 1/2 cup Panko Bread Crumbs
  • 1 Tbsp 1 Tbsp of Grated Parmesan Cheese 2 in total
  • 1/4 Tsp Pepper
  • 1/4 Tsp Dried Parsley
  • 4 x 1/2–ʺ Thick Slices of Eggplant Peeled

Patties:

  • 8 oz Ground Beef
  • A Dash of Garlic Powder
  • Yet Another Egg White
  • 1/2 cup Marinara Sauce Warmed Up
  • 1 oz Grated Mozzarella Cheese 1/4 cup
  • 1 cup Arugula Leaves aka Rocket

Instructions
 

  • Bring your charcoal/gas grill to medium hot.
  • Preheat oven to 375°F grease an oven–proof dish/baking sheet with oil.
  • Grab a shallow bowl mix a 1⁄3 cup of the panko, 1 Tbsp of the Parmesan, a dash of black pepper, the parsley flakes.
  • Dip each eggplant slice in the egg white first then into the crumb mixture, then onto the prepared dish/sheet. Lightly spray some cooking spray over the lot.
  • Bake until golden crispy, turning them once (30 min)
  • While the eggplant is crisping cooking, mix the meat up with remaining panko, the second tablespoon of Parmesan the second egg white. Add a dash of pepper the garlic powder.
  • Divide this mix up into 4 patties: 1⁄2ʺ thick
  • Pop them onto the grill, directly above the heat, cover grill until internal temp is 160°F, turning once (8–10 min).
  • Top each golden slice of eggplant with a patty some marinara sauce. Sprinkle mozzarella over each one top with arugula.
Keyword Eggplant, Parmesan