Indulge in the delicious combination of crispy eggplant, homemade pesto sauce, and fresh toppings in this flavorful burger. Perfect for a vegetarian burger option!
Ingredients: 1 large eggplant, sliced into 1/2-inch rounds. 1 cup breadcrumbs. 2 eggs. 1/2 cup grated Parmesan cheese. 1/4 cup fresh basil leaves. 1/4 cup pine nuts. 2 cloves garlic. 1/2 cup olive oil. Salt and pepper to taste. 4 burger buns. 1 cup arugula. 4 slices mozzarella cheese. 1/4 cup pesto sauce. 4 tomato slices.
Instructions: Preheat your oven to 375F 190C. In a food processor, combine fresh basil leaves, pine nuts, garlic, and 1/4 cup olive oil. Blend until you have a smooth pesto sauce. Set aside. In one shallow dish, place the breadcrumbs. In another, whisk the eggs. Dip each eggplant slice into the whisked eggs, ensuring both sides are coated. Then, coat the eggplant slice with breadcrumbs, pressing the crumbs onto the slice to adhere. Place the coated eggplant slices on a baking sheet lined with parchment paper and drizzle them with the remaining olive oil. Sprinkle with salt and pepper. Bake the eggplant slices in the preheated oven for about 20-25 minutes or until they are crispy and golden brown. While the eggplant is baking, split the burger buns and toast them in the oven until they're lightly golden. Remove the eggplant from the oven and let them cool slightly. To assemble the burgers, spread a generous amount of pesto sauce on the bottom half of each bun. Top with a slice of mozzarella cheese, a few arugula leaves, a crispy eggplant slice, and a tomato slice. Finish by placing the top half of the bun on the stack. Serve your crispy eggplant pesto burgers with your favorite side dishes and enjoy!
Prep Time: 20 minutes
Cook Time: 25 minutes
yasmine n majchrzak
