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Eggplant parmigiana burgers
Eggplant parmigiana burgers
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Budget-friendly vegetarian dinner costs only $2.90 per serving.
Ingredients:
  • 125.00 ml plain flour
  • 1 egg
  • 84.98 gm milk
  • 150.00 gm polenta
  • 1 large eggplant, cut into 8 slices
  • 36.40 gm extra virgin olive oil
  • 250.00 ml tomato passata
  • 40.00 ml fresh basil, shredded
  • 1 garlic clove, crushed
  • 125.00 ml mozzarella, grated
  • 4 x 2cm-thick slices ciabatta, toasted
  • 40g baby rocket
  • 20.00 ml balsamic vinegar
Instructions:
  • First, spread out a layer of flour on a large plate. Next, whisk together the egg and milk in a shallow bowl. Then, pour the polenta into a separate bowl. Now, coat the eggplant by tossing it in the flour until covered, shaking off any extra flour. Dip the eggplant in the egg mixture, followed by tossing it in the polenta until fully coated. Finally, transfer the coated eggplant onto a plate.
  • In a large non-stick frying pan over medium-high heat, fry eggplant in batches for 2 to 3 minutes on each side until golden and crisp. Drain on a paper towel-lined plate.
  • Heat the grill on high. In a small bowl, mix passata, basil, and garlic. Season with salt and pepper. Arrange the eggplant on a baking tray. Spread the passata mixture on top. Sprinkle with mozzarella. Grill for 2 to 3 minutes until the passata is heated and the mozzarella is golden and bubbly.
  • Place a layer of fresh rocket on top of toasted ciabatta. Drizzle with a quality vinegar. Finish by adding 2 delicious eggplant Parmigiana portions on each ciabatta. Serve and enjoy!

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