Our family has a lot of meatless meals that we love, and many of them are so quick and easy, they end up making it onto our menu at least once every two weeks.  It’s great to have a solid set of healthy and delicious meals to choose from, but I’m always glad to have a new one to add to the ranks.

These eggplant parmesan burgers are definitely a new favorite in our house.  I adore these because, as much as I love traditional eggplant parm, these burgers have the exact same flavor but are far less labor intensive.  Also, the kids always get excited about eggplant because they think the name is funny, and they like that it is purple…so there’s that.  If you are looking for more meatless meals to add to your repertoire, I suggest trying this one ASAP.  I have no doubt it will be going into heavy rotation here.


  • 2 large eggplants (about 2 lbs.), peeled and cut into 1-inch cubes
  • Kosher salt
  • 2 cups panko
  • ½ cup grated Parmesan cheese
  • 2 tbsp. minced fresh parsley
  • 2 tbsp. minced fresh basil
  • 3 cloves garlic, minced
  • Freshly ground black pepper
  • 2 eggs, lightly beaten
  • 2-3 tbsp. olive oil
  • Marinara sauce (about ¾ cup)
  • Sliced mozzarella cheese
  • Burger buns, sliced and toasted


  • 01

    Bring a large pot of salted water to boil.  Add the eggplant to the pot and cook, stirring frequently to make sure the eggplant cubes all get submerged. Cook until the cubes are softened, about 8-10 minutes.  Drain in a colander and let cool.  Once cool enough to handle, spread between layers of clean kitchen towels or multiple layers of paper towels and press out as much excess liquid as possible.  Once the eggplant is drained, transfer to a cutting board and chop finely.

  • 02

    Transfer the chopped eggplant to a large bowl.  Add the panko, Parmesan, parsley, basil and garlic to the bowl.  Stir in the eggs.  Season to taste with salt and pepper.  Form the mixture into six patties.

  • 03

    Preheat the oven to 450˚ F and line a baking sheet with foil or parchment paper.  Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat.  Add the patties to the skillet and cook, turning once, until the burgers are browned on both sides.  (Add the additional 1 tablespoon of oil when you flip the burgers, if necessary.)  Remove the pan from the heat and transfer the patties to the baking sheet.  Top each patty with a few tablespoons of marinara sauce and a layer of sliced mozzarella.  Place the baking sheet in the oven and bake about 3 minutes or until the cheese is melted.  Assemble with burger buns and any other desired toppings.


  • Annie these look amazing! I’ve never made eggplant burgers before but these look incredible so I’ll definitely be trying them (basically add cheese to anything and it goes on my ‘must try soon’ list!). Pinning!

  • Warm Vanilla Sugar

    These sound dreamy!! Definitely trying this soon!

  • Yay! I’m so glad you like these!! The.Boy (who is very much a meat eater) still begs for these on a weekly basis. And he doesn’t even like eggplant. :)

  • The Wimpy Vegetarian

    Fantastic idea!!! I make eggplant parmesan a fair amount, and love the idea of turning it into a burger. I can’t wait to try these!!

  • Madonna

    Absolute perfect timing! I had eggplant parm on the menu for tonight, but being 38 weeks pregnant was not really up to making it. I’m sure hubby won’t mind the slight shift. Thank you for all the great recipes you give us!

  • Jenn V

    I’m starting to make these for dinner right now & noticed your directions don’t say when to add the eggs. It’s a no brainer but thought you might want to fix it :) Can’t wait to see how they turn out!

  • natalie@thesweetslife

    too funny–Joanne, I actually bookmarked this last week from your site to make recently! Glad to hear another rave review!!

  • Steph in Lex

    These look awesome! I love eggplant parmesan but do get kind of annoyed with the labor-intensiveness of it all, so these definitely look perfect.

  • Great vegetarian burger idea! Eggplant Parmesan is one of our favorite meals but it is quite labor-intensive, even when I do it my cheating way. How did I miss this on Joanne’s blog?! I adore her. Pinning on my Recipes to Try board.

  • This sounds awesome! I’ve only recently started like eggplant parm, but now I love it! Sounds like a great burger night alternative!

  • Liz @ Tip Top Shape

    This is so fun! Love it!!

  • Tracy

    Love the idea of using eggplant instead of beans for a veggie burger. The addition of mozzarella and sauce sound spectacular! I wonder how it would taste with a bun made from garlic bread?

  • Maggie

    We made these tonight and they are awesome! Thanks, as always, for sharing the best recipes!

  • Jenn V

    So glad you shared this recipe! It was delicious and will be a regular on our weekly menu. Any shortcuts to tasty eggplant parm is a winner in my book. I think these would be great with pesto too.

  • annieseats

    That is an amazing idea. Totally brills!

  • annieseats

    Thanks Jenn! Fixed it :)

  • Sarah

    We had these for dinner last night and they were fantastic! Have you had any experience with freezing the burgers by themselves? I was going to make a double batch next time we have these and freeze some for a post baby meal, but I’m not sure if I’ve ever frozen anything with eggplant in it!

  • Amy Gerber

    i made these last night for supper, and while the flavor was good, they were very soft, or “mushy” as my husband said – what did I do wrong?

  • annieseats

    It’s hard to say what went wrong – I would guess they may have needed to cook longer. Did you have trouble shaping them? If so, maybe they needed a little more bread crumbs.

  • annieseats

    I haven’t tried freezing these yet myself but when I made them, I felt that they would probably freeze well. I am sure I will try it eventually and when I do, I’ll be sure to add my results here, but if you try it sooner, please do let me know how it goes!