Eggplant Parmigiana Burger [Vegan]
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Prep Time: 20 Minutes
Cook Time: 10 Minutes
Servings: 4 Burgers
Prep Time
20 Minutes
Cooking Time
10 Minutes
Servings
Burgers 4
Simple twist on an old vegetarian classic.

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INGREDIENTS:
Burgers
  • 2 very small eggplants (sliced into lengthways about 1cm thick - 8 steaks in total)
  • small pinch salt
  • 1/2 cup plain flour
  • 1/2 cup store-bought breadcrumbs
  • 2 medium eggs (lightly beaten)
  • 4 medium burger buns (halved)
  • 2/3 cup vegan melting cheese (shredded)
  • large handful watercress
  • 1/2 medium red onion (sliced very thinly)
  • Oil, for frying
  • Parmigiana Sauce
  • 250 g canned chopped tomatoes
  • 1/2 medium red onion (finely chopped)
  • 1 tbs balsamic vinegar
  • 1 garlic clove (crushed)
  • 1 tbs Brown sugar
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1 tbs oil
  • salt and pepper to taste
INSTRUCTIONS:
  1. Toss the sliced eggplant steaks with a pinch of salt and leave to sit for 30 minutes.
  2. Line a baking tray with baking paper and preheat an oven to 180C (160C fan forced).
  3. Pat the eggplant steaks with a paper towel to remove as much moisture from the eggplants as possible.
  4. Pour some oil into a large frypan over a medium heat (you want enough for a shallow fry).
  5. On one plate, dip eggplant slices into the flour. Then on another plate, dip slices into lightly beaten eggs, then into the breadcrumbs (coating each side well).
  6. Transfer eggplants to the frypan and fry until each side is a nice golden brown.
  7. Place eggplants onto the baking tray and start making the Parmgiana Sauce (see below).
  8. Top 4 of the eggplant steaks with the cheese.
  9. Place all eggplant steaks into the oven and cook for about 10 minutes. Transfer to a plate and set aside.
  10. Place the buns (cut-side up) on the same baking tray and toast in the oven for a couple of minutes. Place buns onto plates and brush each side with butter.
  11. Place watercress onto the bottom of the buns, a few sliced red onions, an eggplant steak (without cheese), then an eggplant steak (with cheese) and finally the Parmigiana Sauce.
Parmigiana Sauce
  1. Add the oil to a small non-stick saucepan and heat over a medium-high heat.
  2. Add in the onion, garlic, brown sugar and balsamic vinegar until softened.
  3. Add in the chopped tomatoes and herbs and bring mixture to a boil - then cook for 5 minutes, stirring occasionally. Add salt and pepper to taste. Set aside
NOTES:

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