Eggplant Parmesan Burgers

45 minutes Prep Time
10 minutes Cook Time
16 Servings

Hand-held, juicy, savory; this is a classic with a serious update. A craveable dish that will set your plant-based category on fire.

Ingredients

  • Approx. 4 large eggplants
  • 1 Lb Italian panko breadcrumbs
  • 8 Eggs, beaten
  • 1 Ciabatta bun, split and toasted
  • 2 Breaded eggplant slices
  • 2 x 1oz Slices fresh mozzarella
  • 6 fl oz, Red Gold Plant Based Bolognese sauce, divided

Instructions

Step one

Wash and slice the eggplants into 1⁄2 inch rounds. Depending on the size, you should get about 8 slices per eggplant.

Step two

Salt both sides and leave to draw out moisture for a minimum of 30 mins or up to 2 hours. Pat dry with paper towel.

Step three

Dredge in egg, then Italian seasoned breadcrumbs on all sides.

Step four

On order, deep fry 2 breaded eggplant slices in hot oil at 360°F for 60 seconds per side or until golden brown. Drain excess oil.

Step five

Put the patties in a heat-proof skillet, and top with a slice of fresh mozzarella. Toast under a salamander until golden and melted.

Step six

Layer the two cheese-covered patties on the base of a toasted ciabatta bun pouring 3 fl oz warm Red Gold Plant based Bolognese Sauce over each. Add the top of the bun and serve.

Related Recipes

Discover All Recipes