Eggplant burgers

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 151.5
  • Total Fat: 6.0 g
  • Cholesterol: 28.6 mg
  • Sodium: 249.9 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 4.5 g
  • Protein: 6.0 g

View full nutritional breakdown of Eggplant burgers calories by ingredient
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Introduction

I am always complimented on these- even by those who are not into eggplants. They are especially yummy "pizza style" with sauce and mozzarella atop....AND/or add a broiled portabello atop - mmmmmmmm I am always complimented on these- even by those who are not into eggplants. They are especially yummy "pizza style" with sauce and mozzarella atop....AND/or add a broiled portabello atop - mmmmmmmm
Number of Servings: 8

Ingredients

    * Egg, fresh, 1 large (remove)
    * Eggplant, fresh, 2 eggplant, peeled (yield from 1-1/4 lb) (remove)
    * Bread crumbs, dry, grated, seasoned, 0.50 cup (remove)
    * Wheat germ, crude, 0.50 cup (remove)
    * Cheese, grated, pecorino romano, 6 tbsp (remove)
    * minced fresh parsley (1 cup=48 tsp), 0.25 cup (remove)
    * Fresh Garlic (1 clove = 3g), 6 gram(s) (remove)
    * Bertolli Classic Olive Oil, 1 Tbsp, 2 serving (remove)

Directions

1. Peel eggplants and chop into chunks
2. Add olive oil to skillet and,, when hot, mince garlic cloves into it
3. Put eggplant chunks into food processor and pulse until it is small chunks
4. Add the eggplant to the skillet and cook through, stirring often, over medium heat, about 10-12 minutes.
Remove from heat and place into a collander over the sink. and squeeze out any liquid with a rubber spatula, and fold to remove steam
5. When eggplant is cooled, pour into large bowl. Add breadcrumbs, wheat germ, parsley, and egg and combine with hands until evenly mixed through
6. Form into patties and place onto baking sheet
7. Bake for 15 minutes on 400, flip and bake another 5 min.


Number of Servings: 8

Recipe submitted by SparkPeople user MELA27.

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