Prep Time: 15 minutes

Cook Time: 10 minutes

Serves: about 4, depending on the size of your eggplant

Ingredients:

Ciabatta buns *see notes

1 jar spaghetti, marinara or red sauce of your choice

Mozzarella cheese

1 large eggplant, sliced into 1 inch thick slices

2, 1/4 C. panko bread crumbs

3/4 C. regular Italian bread crumbs

1/4 C. Parmesan cheese

Salt and pepper

4 eggs, beaten

Vegetable oil for frying

What to do:

In a small saucepan warm up your spaghetti sauce.

Set up your dredging station by putting the beaten egg, and breadcrumbs, panko bread crumbs, and parmesan cheese into 2 shallow bowls in that order.

Dip eggplant slices in the beaten egg to coat. Then dredge in bread crumb mixture making sure to press slightly to get all that goodness to stick.

In a large skillet, pour oil to a depth of 1/8 inch, you will add more once you start to fry, the eggplant tends to soak up the oil; heat oil over medium heat. Add eggplant slices, in batches, and cook for 3 to 4 minutes per side or until golden brown. Drain on a wire rack over paper towels.

Layer your eggplant burger: Start with the bottom bun than a slice of fried eggplant next your sauce and top with the cheese. Put these under the broiler until the cheese is melty and golden brown top with your top bun and serve immediately.

Christina’s Notes:

The eggplant has a lot of moisture in it so make sure to use a hard bun to help soak up its juices.