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Eggplant Parmesan Burgers

Everyday Annie
  • minutes
  • Serves

INGREDIENTS

2

large eggplants (about 2 lbs.), peeled and cut into 1-inch cubes

Kosher salt

2 cups

panko

1/2

 cup grated Parmesan cheese

2 tbsp

minced fresh parsley

2 tbsp

minced fresh basil

3 cloves

garlic, minced

Freshly ground black pepper

2

eggs, lightly beaten

2 tbsp

olive oil

Marinara sauce (about ¾ cup)

Sliced mozzarella cheese

Burger buns

, sliced and toasted