Eggplant Burgers

This is, by far, my favorite vegetarian burger in the world! It's so darn good! I've been making these for 8 years now and I feel like I have this recipe down pat. Enjoy!!!


Ingredients: 

Medium/Large Eggplant
Italian Bread Crumbs
2 Eggs
Olive Oil
Brioche Buns
Pesto
Tomatoes
Red Onion
Lettuce
Mayo-* optional* -use if you want a creamy pesto spread.

 Directions:

Step 1: Cut your eggplant into thin round slices/cutlets.

Step 2: Place your eggplant rounds on a plate lined with a paper towel. Use a pinch of sea salt or regular salt and cover the eggplant with another paper towel. This allows the eggplant to drain the water out so they're not mushy when you cook them later. Let them sit for at least 15 min or longer while you prep everything else.

Step 3: In a shallow bowl whisk two eggs. On a medium plate, pour a generous amount of italian bread crumbs. Place them by your stove next to the burner you plan on cooking the eggplant on.

 Step 4: In a nonstick frying pan, heat up a generous amount of olive oil on medium/low heat.

Step 5: Dry off the eggplant with a paper towel. Dip it in the egg first and then coat it with the breadcrumbs.

Step 6: Fry the eggplant evenly on both sides using tongs to flip it. Make sure it's golden brown and crisp on both sides.

Step 7: Place your fried eggplant on a plate with a paper towel to absorb any excess oil.

Step 8: Toast your brioche buns.

Step 9: Get your pesto ready. If you want a creamy pesto spread, add 2tbsp of mayo and 2tbsp of pesto and mix.

Step 10: Spread the pesto sauce on the toasted brioche buns and add several eggplant cutlets.

Step 11: Add whatever toppings you want. We like lettuce, tomatoes and onions (what you would put on a regular burger).

Step 12: Serve and enjoy! I like to serve these eggplant burgers with a side of garlic roasted potatoes.