Sicilian Eggplant Parmesan Burger
An Italian-inspired vegetarian burger with crispy breaded eggplant, marinara sauce, melted mozzarella, and fresh basil.
- Prep
- 25min
- Cook
- 18min
- Total
- 58min
- Serves
- 4
- Calories
- 650per serving, est.
By Time for Burgers, updated
Two rounds of breaded eggplant per burger stand in for the patty, each cut 3/4 inch (2 cm) thick. Thinner slices go limp under marinara; much thicker ones stay firm in the middle by the time the crust browns. Salting for 15 minutes draws out water, so the breading fries crisp instead of steaming, and Parmesan in the crumbs adds a salty edge.
Mozzarella melts over the eggplant under the broiler, then warm marinara goes on the bun and over the stack, with basil leaves last. The eggs in the breading make it vegetarian rather than vegan.
Sicilian Eggplant Parmesan Burger
Prep 25 min, cook 18 min, total 58 min. About 650 calories per serving.
timeforburgers.com/recipes/sicilian-eggplant-parmesan-burger
Serves 4.
Ingredients
Instructions
Tap a step to keep your place.
Salt eggplant rounds on both sides and let sit for 15 minutes to draw out moisture. Pat dry with paper towels.
Set up breading station: place flour in one shallow dish, beaten eggs in another, and mix Italian breadcrumbs with 1 oz grated Parmesan in a third dish.
Dredge each eggplant round in flour, dip in beaten eggs, then coat thoroughly with breadcrumb-Parmesan mixture.
Heat ¼ cup olive oil in a large skillet over medium heat. Fry breaded eggplant rounds in batches for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
Warm ¾ cup marinara sauce in a small saucepan.
Layer 2 eggplant rounds per burger, topping the first with mozzarella slices and warming under a broiler for 1-2 minutes until cheese melts.
Toast ciabatta buns until golden.
Assemble burgers: spread warm marinara on bottom buns, stack cheese-topped eggplant rounds, add more marinara sauce, garnish with fresh basil leaves, then crown with top buns.
Tips
- After salting, press the slices firmly between paper towels. Leftover surface water is what makes breading slide off in the pan.
- Eggplant soaks up oil fast. Add a little more between batches so the crumbs fry rather than scorch in a dry pan.
- Drain the fried rounds on a wire rack instead of paper towels so the undersides stay crisp.
- Watch the broiler closely. Mozzarella melts in 1-2 minutes, and the breadcrumbs can burn right after.
Substitutions
- Vegan: aquafaba (the liquid from a can of chickpeas) instead of beaten egg, vegan mozzarella, and no Parmesan.
- Baked instead of fried: brush the breaded rounds with oil and bake at 425°F (220°C) for 20-25 minutes, turning once.
- Gluten-free: a gluten-free flour blend, gluten-free breadcrumbs and gluten-free buns.
Make ahead & storage
Fried eggplant keeps 3 to 4 days in the fridge; reheat it on a rack in a 375°F (190°C) oven until hot through, 165°F (74°C), which brings back most of the crunch. Assemble only when serving, since marinara softens the breading within minutes.
