Eggplant Parmesan Burgers

Name: Eggplant Parmesan Burgers
Prep time: 33 min
Cook time: 54 min
Total time: 1 h 27 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1½ lb (2 medium) (700 g) globe eggplants, stemmed, cut into ¾-inch (2 cm) cubes, skin on; 4 tbsp (60 ml) extra-virgin olive oil, divided: 3 tbsp (45 ml) for roasting, 1 tbsp (15 ml) for brushing patties; ¾ tsp (4 g) kosher salt; 1 cup (60 g) panko breadcrumbs; ½ cup (45 g) Parmesan cheese, finely grated; 1 whole (50 g) large egg, lightly beaten; 2 cloves (8 g) garlic cloves, minced; 2 tbsp (5 g) fresh basil leaves, finely chopped; 1 tsp (1 g) dried oregano; ¼ tsp (½ g) black pepper, freshly ground; ¾ cup (180 ml) marinara sauce, thick, store-bought or homemade, warmed; 4 oz (115 g) low-moisture mozzarella, cut into 4 slices about ¼ inch (6 mm) thick; 4 buns (240 g) burger buns, split; 1 cup (20 g) baby arugula (optional)

From the MyKitchenBank Kitchen

Roasted eggplant, Parmesan and crisp panko are shaped into sturdy patties, baked until golden, then topped with warm marinara and melted mozzarella on toasted buns. All the flavor of eggplant Parmesan in a hand-held, fully vegetarian burger.

Prep: 33 min
Cook: 54 min
Wait: 40 min
Total: 2 hr 7 min
Makes: 4 burgers

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Ingredients

4 servings

For the patties
1½ lb (2 medium) (700 g) globe eggplants, stemmed, cut into ¾-inch (2 cm) cubes, skin on
4 tbsp (60 ml) extra-virgin olive oil, divided: 3 tbsp (45 ml) for roasting, 1 tbsp (15 ml) for brushing patties
¾ tsp (4 g) kosher salt
1 cup (60 g) panko breadcrumbs
½ cup (45 g) Parmesan cheese, finely grated
1 whole (50 g) large egg, lightly beaten
2 cloves (8 g) garlic cloves, minced
2 tbsp (5 g) fresh basil leaves, finely chopped
1 tsp (1 g) dried oregano
¼ tsp (0.5 g) black pepper, freshly ground
For the topping and serving
¾ cup (180 ml) marinara sauce, thick, store-bought or homemade, warmed
4 oz (115 g) low-moisture mozzarella, cut into 4 slices about ¼ inch (6 mm) thick
4 buns (240 g) burger buns, split
1 cup (20 g) baby arugula (optional)

Equipment (6)

2 large rimmed baking sheets (18×13-inch / 46×33 cm)
Parchment paper
Fine-mesh sieve or clean kitchen towel
Large mixing bowl
Wide spatula
Small saucepan (or microwave-safe bowl)

Steps

Before you start

Read the timing: the patties need 10 minutes of cooling and 30 minutes of chilling, so don't skip ahead or they will be too soft to hold together.
Use two oven racks and preheat to 425°F (220°C) with the racks in the upper and lower thirds.
Grate the Parmesan on the fine side of a box grater, and slice the mozzarella before you start so assembly goes quickly.
Choose firm, glossy eggplants that feel heavy for their size; older eggplants hold more water and bitterness.

1
Preheat and cut eggplantOven 425°F / 220°C
- Position oven racks in the upper and lower thirds and preheat to 425°F (220°C).
- Line two large rimmed baking sheets with parchment.
- Toss the eggplant cubes with 3 tbsp (45 ml) of the olive oil and the kosher salt, then spread evenly across both sheets in a single layer with space between pieces.
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Ready when: Eggplant is evenly coated and glistening, with no dry patches.
Tip: Don't crowd the pans; crowded eggplant steams instead of roasting and stays watery.
2
Roast the eggplantOven 425°F / 220°C
- Roast for 28–30 minutes at 425°F (220°C), swapping the pans' positions and stirring the cubes after 15 minutes.
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Ready when: Cubes are deeply golden brown, collapsed and very soft, with crisp edges.
Tip: Pale eggplant means extra water in your patties. Roast the extra few minutes for good color.
3
Cool, chop and squeeze
- Let the eggplant cool on the pans for 10 minutes until comfortable to handle.
- Chop it finely with a knife into a coarse, chunky paste.
- Transfer to a fine-mesh sieve set over a bowl (or wrap in a clean towel) and press firmly to squeeze out the liquid.
- You should have about 1½ cups (300 g) of thick eggplant.
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Ready when: Pressed eggplant looks like a thick, scoopable paste and no longer drips liquid when squeezed.
Tip: Keep the oven on; you'll need it again shortly.
4
Mix the patty base
- In a large bowl, combine the squeezed eggplant, panko, Parmesan, beaten egg, garlic, basil, oregano and pepper.
- Stir with a spatula, then mash with the back of a spoon for about 1 minute until the mixture sticks together when pinched.
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Ready when: A small handful squeezed in your fist holds its shape without crumbling or feeling wet.
Tip: If it feels sticky and loose, add 1–2 tbsp more panko; if it crumbles, press in another spoonful of squeezed eggplant.
5
Shape and chill patties
- Line one baking sheet with fresh parchment.
- Divide the mixture into 4 equal portions (about ⅓ cup each).
- With damp hands, pack each tightly into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick.
- Place on the sheet and refrigerate for 30 minutes.
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Ready when: Patties feel firm and cold to the touch and hold together when nudged.
Tip: Pack firmly and smooth the edges; cracks at the edges will widen in the oven.
6
Bake the pattiesOven 425°F / 220°C
- Heat the oven to 425°F (220°C) if it has cooled.
- Brush the tops of the chilled patties with half of the remaining 1 tbsp olive oil.
- Bake on the middle rack for 10 minutes, then flip carefully with a wide spatula, brush with the remaining oil and bake 10 minutes more.
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Ready when: Both sides are golden brown and crisp, and the centers read at least 160°F (71°C).
Tip: Wait until the first side is well browned before flipping, or the patty will stick and tear.
7
Top and melt cheeseOven 425°F / 220°C
- Spoon 1 tbsp of marinara onto each patty, then lay a mozzarella slice on top.
- Put the split buns cut-side up on the second pan.
- Return both pans to the oven for 3–4 minutes at 425°F (220°C).
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Ready when: Mozzarella is melted and softly bubbling at the edges; bun cut sides are light golden.
Tip: Watch the buns closely; they can go from toasted to burnt in under a minute.
8
Warm sauce and assemble
- While the patties bake, warm the remaining marinara (about ½ cup / 120 ml) in a small saucepan over medium-low heat for 3–4 minutes, stirring, until steaming.
- To assemble, spread a spoonful on each bottom bun, add a patty, a little arugula if using, and the top bun.
- Serve immediately with extra sauce for dipping.
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Ready when: Sauce is steaming and lightly bubbling at the edges.
Tip: Use a thick sauce; a thin one will soak through the bun.

Good to know

Tips

Squeezing the eggplant is the single most important step; water is what makes veggie patties fall apart.
Chop the roasted eggplant by hand rather than in a food processor, which turns it into a gummy puree.
Use a wide spatula or a thin fish turner to flip the patties, supporting the whole patty.
For extra crunch, press a thin layer of dry panko onto the patty tops before brushing with oil.

Make ahead

"Roast, squeeze and mix the patty base, then shape the patties up to 1 day ahead. Cover and refrigerate on the parchment-lined sheet. Bake straight from the fridge, adding 2 minutes to the first side."

Storage & reheating

"Store assembled burgers poorly; keep patties, sauce and buns separately. Baked patties keep in an airtight container in the fridge for 4 days or in the freezer for 2 months (freeze between parchment sheets). Cooked patties don't hold well at room temperature beyond 2 hours. Reheat from the fridge on a baking sheet at 375°F (190°C) for 10–12 minutes, or from frozen for 18–20 minutes, then top with sauce and cheese and heat 2 minutes more."

Substitutions

panko breadcrumbs → Gluten-free breadcrumbs and gluten-free buns. Patties may be slightly more delicate; chill the full 30 minutes.
low-moisture mozzarella → Provolone slices or fresh mozzarella, well drained. Fresh mozzarella releases more water, so pat it dry and use thinner slices.
Parmesan cheese → Pecorino Romano. Saltier and sharper, so reduce the kosher salt to ½ tsp.
large egg → 1 tbsp ground flaxseed mixed with 3 tbsp water, rested 5 minutes. Makes the burger vegan-style only if the cheeses are also swapped; the patty will be a little softer.