Eggplant parmesan burgers

Not everyone appreciates a good eggplant (aka aubergine/brinjal, depending on where you were raised). Try this recipe on them & see if you can change their minds.

Ingredients for eggplant:

• 1/2 tsp Oil
• 1 Egg white, stirred & in a little dish
• 1/2 cup Panko bread crumbs
• 1 tbsp & 1 tbsp (2 in total) Grated parmesan cheese
• 1/4 tsp Pepper
• 1/4 tsp Dried parsley
• 4×1/2 Thick slices of eggplant (peeled)

Ingredients for patties:

• 8 oz Ground beef
• A dash of garlic powder
• Yet another egg white
• 1/2 cup Marinara sauce, warmed up
• (1/4 cup) Grated mozzarella cheese
• (aska rocket) Arugula leaves

Preparation:

Bring your charcoal/gas grill to medium hot. Preheat oven to 375°F & grease an oven proof dish/baking sheet with oil. Eggplant coating: Grab a shallow bowl & mix a 1/3 cup of the panko, 1 tsp of the parmesan, a dash of black pepper, & the parsley flakes. Dip each eggplant slice in the egg white first & then into the crumb mixture, then onto the prepared dish/sheet. Lightly spray some cooking spray oven lot. Bake until golden & crispy, turning the once 30 minutes. Patties: While the eggplant is crisping & cooking, mix the meat up with remaining panko, the second tablespoon of parmesan & the second egg white. Add a dash of pepper & garlic powder. Divide this mix up into 4 patties: 1/2 thick. Pop them onto the grill, until internal temp is 160°F, turning once (8-10 minutes). To serve: Top each golden slice of eggplant with a patty & some marinara sauce. Sprinkle mozzarella over each one & top with arugula.