Eggplant Parmigiana Burgers
Source of Recipe
The Great Big Burger Book: 100 New and Classic Recipes for Mouthwatering Burgers Every Day Every Way,
Recipe Introduction
These burgers offer the satisfyingly familiar taste of this classic Italian dish. We love Japanese bread crumbs for their crispy lightness-no heavy breading here. Since we keep the binding, crumbs, and egg to a minimum, it's important to handle the patties gently so they hold their shape.
Makes 3 or 4 burgers
List of Ingredients
2 tablespoons olive oil
5 cups peeled and finely diced eggplant
1 teaspoon crushed dried thyme
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 cup freshly grated Parmesan cheese
1 large egg
1/2 cup panko or plain dry bread crumbs
2 cups marinara or spaghetti sauce
3 or 4 slices mozzarella cheese (about 3 or 4 ounces)Recipe
1. Preheat the oven to 350 degrees F.
2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the eggplant, thyme, salt, and pepper. Reduce the heat to medium and cook, stirring constantly, until the eggplant cooks down, 5 to 8 minutes.
3. Transfer the eggplant to a medium-size mixing bowl. Add the Parmesan, egg, and bread crumbs and combine well. Form into 3 or 4 patties, each about 1/2 inch thick.
4. Heat the remaining 1 tablespoon oil in the pan over medium heat. Using a metal spatula, transfer the patties to the pan and cook for 10 to 15 minutes total, turning after a nice crust forms on the bottom. This ensures that your burger will hold together well.
5. Put the sauce in a baking pan large enough to hold the patties in a single layer. Add the patties and top each of them with a mozzarella slice. Bake until the cheese is melted and lightly browned, about 15 minutes.
Serve It Up: on toasted Italian country bread or toasted sesame seed buns
Top It Off: with the pan sauce
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