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Eggplant parmi burger

Eggplant parmi burger: the taste of Italian-style eggplant parmigiana in the form of a delicious veggie burger. Perfect for lunch or dinner.
Meal Type Dinner, Lunch
Cuisine Italian-Inspired
Keyword Eggplant parmi burger, Vegetarian
Total Time 20 minutes
Servings 4 Burgers
Author Veg Coast Cook


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Notes

*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.