Eggplant Parmigiana Burger

Eggplant Parmigiana Burger

The eggplant parmigiana is great with pasta, smothered with a home-made tomato sauce, and topped with mozzarella cheese melted under a grill. This recipe is a twist on the vegetarian eggplant parmigiana, turned into a delicious burger.

Ingredients
1 large eggplant, thickly sliced
Salt
1 cup plain flour
1 egg, beaten
1 cup breadcrumbs (or panko breadcrumbs for crunchier result)
Oil (canola, vegetable or olive)
1 tomato, thickly sliced
Mixed herbs
1 large onion, sliced
Cheese, preferably mozzarella
Tomato sauce
bread roll, buttered


Method
1) Slice eggplant into large burger sized slices. Salt the eggplant and leave for 2-3 minutes until moisture is present. Dab dry with paper towel and shake off excess salt.
2) Roll eggplant in flour, then in the egg, then in the breadcrumbs.
3) Heat oil to medium high temperature in a pan. Fry the eggplant slices until golden. Remove from pan.
4) Sprinkle the mixed herbs on the tomato slices.  Fry the tomato slices until soft. Fry the onion slices until soft and colored.
5) Assemble burger with eggplant slices, tomato slices, onions, sprinkle of cheese on the bread roll. 6) Grill in the oven until cheese has melted. Add tomato sauce to taste.

Alternatively, enjoy the eggplant instead of a sausage on bread, with BBQ sauce and onions