Ingredients
- Burgers:
- 3 tablespoons olive oil
- 2 medium large eggplants-diced
- 2 large portabella mushrooms-diced
- 1 small onion-diced
- 2 cloves garlic-mined
- 2 tablespoons fresh parsley-chopped
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 2 Cups panko bread crumbs
- 3 eggs
- Garlic Butter:
- 4 tablespoon butter
- 3 cloves garlic -diced
- 1 tablespoon fresh parsley-chopped
- 1/2 teaspoon paprika
- Toppings:
- 1 1/2 Cups parmesan cheese
- 2 Cups marinara sauce- your favorite
- 6 slices mozzarella cheese
- 6 Brioche buns
- 6 pieces of butter lettuce
Instructions
- In a large skillet, on medium heat, cook all eggplant ingredients (except bread crumbs and eggs) until soft.
- Set eggplant mixture into a colander and let moisture drip out.
- Add in 1 1/2 Cups of the bread crumbs and eggs; mix together.
- Make 6 equal burgers.
- Place in freezer to harden burgers, but not frozen through.
- Preheat grill.
- Mix together all butter ingredients.
- Preheat oven to 350 degrees.
- With a gel pad or parchment line cookie sheet, make 6 equal rounds of Parmesan cheese.
- Let cook until browned and crispy (about 10 minutes).
- Place burgers on preheated grill and cook until cooked through, (about 4 minutes on each side, flipping once during cooking.
- Place sauce then mozzarella on each burger and close lid to melt cheese.
- Spread butter on all buns and lightly toast buns.
- Place a burger onto each bottom bun, top with parmesan crisp and lettuce and top with top bun.
- Serve and enjoy!