eggplant; garlic; parmesan; baked; vegetable

Hi, all! Hope your week is going well and that you’re enjoying the warmer weather! I’m coming to you on this lovely Wednesday with an absolutely delicious recipe for eggplant parmesan burgers! Even if you think you’re not an eggplant fan or if eggplant seems slightly intimidating, trust me on this one- these burgers are amazing! Here are the ingredients:

Olive oil
1 medium eggplant, cut into 1″ cubes
2-3 cloves garlic, minced (more or less to taste)
salt and pepper to taste
red pepper flakes to taste
1 cup Italian breadcrumbs
1 egg
1/4-1/3 cup Parmesan cheese
Tomato sauce of choice (I use Prego Lower Sodium)
Mozzarella cheese
Hamburger buns

In a large ovenproof skillet or sauté pan, heat olive oil and add eggplant. Cook, stirring frequently, until eggplant is beginning to brown. Add salt, pepper, and red pepper flakes to taste. Continue to cook until eggplant is fork tender. Add minced garlic and stir, cooking just until garlic is browning slightly and very fragrant. Remove from heat and allow to cool slightly.

In a food processor, combine cooked eggplant, egg, breadcrumbs, and Parmesan. Process until smooth.

Remove blade from food processor and empty processor bowl onto a plate or cutting board. Divide mixture into four equal parts and shape into patties. Hint: it really helps to oil your hands so that the mix doesn’t stick to you! Add more olive oil to your skillet that you cooked the eggplant cubes in, and add the patties to the pan.

Cook 3-5 minutes over medium heat, and then flip to other side.

After you’ve flipped the patties, top with a dollop of tomato sauce and a sprinkle of mozzarella cheese. Preheat your broiler to high.

Cook 2-3 minutes on the stove. Then, place skillet under the broiler for 1-2 minutes, or until the cheese is melted and bubbly.

Put the patties in a toasted burger bun, and you’ve got yourself a great sandwich!

And that’s it! Super quick and simple, and a really delicious way to get in some veggies at dinner. Happy cooking!

Hi everyone! I’ve got a great veggie recipe for you today- a yummy breaded and baked eggplant! I’ve recently started a subscription to Misfits Market, a company devoted to reducing food waste. They take surplus or “ugly” organic produce that grocery stores won’t sell and send it right to your door for cheaper than grocery store prices. This has led to a super fun time trying new vegetables and trying out different recipes that I would never make otherwise, like the one I’m about to share with you!

Ingredients:

1 medium to large eggplant (peeling optional)
6 tbsp melted unsalted butter
1 cup Italian breadcrumbs
1/4 cup Parmesan cheese
Paprika to taste
Garlic powder to taste

First, wash the eggplant and cut off the stem. If you want to peel the eggplant, do that now. I chose not to peel mine so that it held together better. Slice the eggplant into 1/2″ slices.

Place them on a cooling rack over a baking sheet and sprinkle them with salt, and leave them for about 30 minutes. This will help to draw out excess water which you can then wipe away to prevent your breading from getting soggy.

You can see the beads of water coming out of the eggplant after it has rested for 30 minutes.

Preheat the oven to 400F. Using a paper towel, blot away the water that has come out of the eggplant slices. Next, mix the breadcrumbs with the cheese, paprika, and garlic powder.