Ingredients
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Olive oil, as needed
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1 medium eggplant, cubed (about 1½ cups)
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1 garlic clove, minced
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½ teaspoon kosher salt
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¼ cup chopped parsley
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1 large egg
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⅓ cup grated Parmesan cheese
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1 cup breadcrumbs
Instructions
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Cook the eggplant. Heat a thin layer of olive oil in a large sauté pan over medium heat. Add the cubed eggplant and cook for about 3 minutes.
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Add garlic and salt. Stir in the minced garlic and kosher salt. Continue cooking for another 2 minutes.
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Steam until tender. Add 1 tablespoon of water, cover the pan, and cook for another 3 minutes, or until the eggplant is fork-tender.
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Cool the eggplant. Remove the pan from the heat and allow the eggplant mixture to cool before blending.
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Blend the ingredients. Transfer the cooked eggplant to a food processor. Add the parsley, egg, Parmesan, and breadcrumbs. Process until smooth and combined.
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Shape the patties. Use about 2 tablespoons of mixture for mini burgers or ¼ cup for larger burgers. Shape each portion into a patty.
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Cook the burgers. Heat 1–2 teaspoons of olive oil in a large sauté pan over medium heat. Cook the patties for about 2 minutes per side, until golden brown and cooked through. Work in batches if necessary.
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Serve. Transfer to a plate and enjoy warm.
Notes
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Cook the eggplant until tender: Properly softened eggplant blends more easily and creates a smoother patty mixture.
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Cool before blending: Hot eggplant can create excess steam in the food processor and may partially cook the egg.
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Shape evenly: Keep patties similar in thickness so they cook at the same rate.
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Handle gently: The mixture may be soft, so use a spatula when transferring patties to and from the pan.
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Avoid overcrowding: Cook in batches to help each patty develop a golden crust.
