Eggplant Burger


Preparation info

  • Difficulty


  • Serves


Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

This is a hybrid of two of my favourite New York sandwiches: the diner ‘pizza burger’ and the traditional Italian ‘eggplant parmesan sub’.



  • 1 eggplant (aubergine)
  • 2 teaspoons salt
  • 150 g ( oz/1 cup) plain (all-purpose) flour
  • 1 egg
  • 1 teaspoon milk
  • 150 g ( oz/1⅓ cups) dry breadcrumbs
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 100 ml ( fl oz) cooking oil (add more if needed)

Other Ingredients

  • 250 g (9 oz) fresh mozzarella cheese, sliced
  • 25 g (1 oz) parmesan cheese, grated
  • 250 ml (9 fl oz/1 cup) tomato sauce
  • 2 buns


The Patties

Cut the eggplant into slices about 1 cm (½ inch) thick.

Sprinkle with the salt and let them drain in a colander for 30 minutes. Dry the slices on paper towels.

Have a bowl ready with the flour. In another bowl, beat the egg with the milk. In a third bowl, combine the breadcrumbs and the dried herbs.

Heat about 2 cm (¾ inch) of oil in a fairly deep frying pan over medium heat. Dip the slices of eggplant firstly in the flour, then in the egg and finally in the breadcrumbs. Fry in the oil for a few minutes until golden on each side and drain on paper towels. Preheat the oven to 210°C (415°F/Gas 6–7).

Cooking and Assembly

On a baking tray lined with baking paper, put together four stacks (one per half bun), alternating slices of eggplant and the two kinds of cheese, sometimes putting a little tomato sauce under the cheese. Bake for a few minutes until the cheese starts to bubble. While the stacks are cooking, open the hamburger buns and toast them in a little butter in a frying pan until lightly browned. On a serving plate, cover the cut sides of the buns with tomato sauce. Place the cooked eggplant stacks on top. Insert a toothpick to hold the burgers together.

Greek Salad

See recipe.