Eggplant Parmesan Burgers

Eggplant Parmesan Burgers
adapted from Eats Well with Others
makes 4 burgers

• 1 1/2 - 2 lbs eggplant (1 large or 2 smaller eggplants)
• 3 Tbs olive oil, divided
• kosher salt and freshly ground black pepper
• 1 cup panko bread crumbs
• 1/4  cup Parmesan cheese
• 2 Tbs minced fresh parsley
• 2 Tbs minced fresh basil, plus more for serving
• 2 cloves of garlic, minced
• pinch of red pepper flakes
• 1 egg, lightly beaten
• about 1/4 cup marinara sauce
• mozzarella cheese, sliced
• 4 hamburger buns, sliced in half
• 1 Tbs butter, softened
• garlic powder

Preheat the broiler and line a rimmed baking sheet with foil.  Spray lightly with cooking spray.

Peel the eggplant, then slice into 1/2-inch rounds.  Arrange in a single layer on the prepared baking sheet, then brush with 1 tablespoon of the oil, being sure to flip the eggplant rounds and oil both sides.  Season generously with salt and pepper.

Place in the oven and watching closely, broil the eggplant, turning once, until golden-brown, about 7 to 10 minutes.  Watch it very closely though, as broilers do vary quite a bit, and your eggplant can go from golden-brown to charred very quickly.

Remove from the oven.

Allow the eggplant to cool slightly, roughly chop, then transfer to a food processor.  Add the panko, Parmesan cheese, parsley, basil, garlic, red pepper flakes, and the egg.  Pulse several times, until the mixture is evenly mixed.

Form the mixture into four patties.  Transfer to the refrigerator and allow to chill for at least 30 minutes, or up to several hours.

When ready to cook, preheat the oven to 350 degrees and heat an (oven safe) nonstick skillet with 3 tablespoons of oil over medium  heat.  Carefully transfer the eggplant patties to the pan, and cook 2 minutes, per side, flipping them very gently.  Top each burger with about 1 tablespoon of marinara sauce and a slice of mozzarella, then transfer the skillet to the oven.

Bake until the cheese is melted and the marinara is heated through, 3-4 minutes.  Sprinkle with freshly chopped basil.

Meanwhile, spread the butter on the cut-side of the buns, and sprinkle with garlic powder.  Arrange them in a single layer, cut side-up, on a baking sheet.  When the burgers are finished cooking, transfer the buns to the oven and toast until the butter is melted and the bread is lightly toasted.

Serve the eggplant burgers on toasted burger buns.