Eggplant parmi burger
Enjoy a burger and fries at home
Eggplant parmi burger: the taste of Italian-style eggplant parmigiana in the form of a delicious veggie burger.
Curb those weekend junk food cravings with this juicy eggplant parmi burger. Eat one for lunch or dinner and you will feel like you are treating yourself.
Meat-free and bean-free, this homemade vegetarian burger tastes so much better than standard vegetable or bean patties that you usually find at takeaway burger joints.
Classic Italian flavours in a burger
Eggplant parmigiana is traditionally an Italian dish that consists of fried slices of eggplant that are layered with cheese and tomato sauce then baked in the oven. Sometimes the eggplant slices are dipped in flour, beaten egg and breadcrumbs before being fried.
For this recipe, I have incorporated the classic flavours of eggplant parmigiana and transformed them into a tasty vegetable burger.
I melt bocconcini into the centre of fried slices of eggplant. I then sprinkle over some basil and coat the eggplant in flour, egg and breadcrumbs. The coated eggplant round is then shallow-fried until it is succulent on the inside and golden & crunchy on the outside.
I sandwich the fried eggplant between a toasted homemade milk bread roll. The burger is garnished with vine tomatoes, gherkins, crunchy coleslaw and a zesty green herb sauce. It makes a satisfying meal when served with a side of herb-crusted fries.
You should make eggplant parmi burgers because they are:
- Full of Italian eggplant parmigiana flavours.
- Seasonal: eggplants are now in season (summer).
- Quick and easy: the burgers only take 20 minutes to make.
Eggplant parmi burgers’ main ingredients:
- Milk bread rolls
- Vegetarian bocconcini
- Vegetarian parmesan
Tips for busy cooks
Use store-bought burger buns if you don’t have time to make your own.
You can use ready-made breadcrumbs instead of making your own if you prefer.
Optional extras: to save time you could buy a green herb sauce, ready-made coleslaw and oven chips instead of making them yourself.
- Weekend dinner: enjoy an eggplant parmi burger with fries on a Saturday night.
- Lunch: invite your friends over to eat these burgers with a few drinks.
Bored of bean burgers?
Make eggplant parmi burgers this weekend and take your veggie burger experience to a completely new level.
What did you eat with your eggplant parmi burger? Did you have fries, onion rings or something else?
Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.
Are you looking for more recipes that use eggplant? Try this next: individual vegetarian lasagnes
Eggplant parmi burger
- 4 milk bread rolls *see Recipe Notes cut in half
- 4 tsp extra virgin olive oil reserve 3 tsp for coated eggplant
- 4 large slices of eggplant approx. 2 cm thick
- 100 g vegetarian bocconcini torn into small pieces
- 2 tsp dried basil
- 80 g fresh breadcrumbs I use mixed grain bread to add crunch
- 2 tbsp vegetarian parmesan finely grated
- 2 large free-range eggs lightly beaten
- 2 tbsp plain flour
Optional extras *see Recipe Notes
- Green herb sauce
- Homemade coleslaw
- Vine tomatoes sliced
- Gherkins cut in half
- Homemade herb-crusted fries
Cut twenty cent-sized holes out of the middle of the eggplant rounds. Heat 1 tsp of olive oil in frying pan on a medium heat, add eggplant slices and sprinkle with basil. Fry for 3 minutes (turning eggplant over halfway through cooking). Add bocconcini to the hole within each eggplant slice and fry for 30 seconds. Remove from heat and allow to cool.
Combine parmesan and breadcrumbs in a bowl. Put the beaten egg and flour into two other separate bowls. Carefully dip eggplant round into the flour (ensuring that the bocconcini doesn’t fall out), then the egg, then the parmesan/breadcrumb mixture until fully coated. Set aside on a plate while you coat the other eggplant slices.
Heat 3 tsp of olive oil in a large frying pan over a medium heat. Add coated eggplant rounds and fry each side for 2 minutes or until crisp and golden. Remove from heat.
To serve (hot): Toast the inside of the milk bread rolls and spread them with green herb sauce. Add the coated eggplant and garnish with homemade coleslaw, tomatoes and gherkins. Serve with herb-crusted oven-baked fries.
*Milk bread rolls - follow my recipe for milk bread rolls or use store-bought burger buns.
*Optional extras - Green herb sauce: fresh parsley and basil blitzed in a food processor with a small amount of capers, lemon juice and olive oil.
Homemade coleslaw: chopped cabbage, spinach, beetroot and red capsicum.
Herb-crusted fries: cut potatoes into chunky fries (100g potatoes per person). Preheat oven to 220°C fan. Cook potatoes in a saucepan of boiling water for 7 minutes, remove from heat and drain. Put fries on large baking tray, drizzle with olive oil and bake them in the oven for 25 minutes or until crispy. Remove from oven and mix through roughly ground sea salt & chopped fresh herbs like thyme and basil.