Crispy Eggplant Parmesan Burger With Marinara

Quick Recipe Version (TL;DR)

• Yield: 4 burgers
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes

Quick Ingredients

• 1 large globe eggplant, about 1 1/4 pounds, cut into 4 center slices, each 3/4 inch thick
• 1 teaspoon kosher salt
• 1/2 cup all-purpose flour
• 2 large eggs plus 1 tablespoon water
• 3/4 cup panko breadcrumbs
• 1/2 cup Italian-style breadcrumbs
• 1/2 cup finely grated Parmesan cheese, divided
• 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 teaspoon black pepper
• 3 tablespoons olive oil, divided
• 3/4 cup marinara sauce, warmed
• 4 slices low-moisture mozzarella, about 4 ounces total
• 4 Italian buns or ciabatta rolls, split
• 1/2 cup fresh basil leaves

Do This

• 1. Heat the oven to 425°F and line a baking sheet with parchment paper.
• 2. Salt the eggplant slices for 15 minutes, then pat very dry.
• 3. Dredge each slice in flour, egg wash, and seasoned breadcrumb-Parmesan mixture.
• 4. Drizzle with olive oil and bake for 12 minutes, flip, then bake 10 to 12 minutes more.
• 5. Top each cutlet with marinara, mozzarella, and Parmesan; bake 3 to 4 minutes until melted.
• 6. Toast the buns, add basil, stack in the cheesy eggplant cutlets, and serve hot.

---

Why You’ll Love This Recipe

• Big Italian comfort food flavor: Crispy breaded eggplant, rich marinara, melty mozzarella, Parmesan, and basil bring all the best parts of eggplant Parmesan into burger form.
• Satisfying vegetarian main: Thick eggplant cutlets have a hearty bite, so this burger feels filling without meat.
• Baked, not deep-fried: A hot oven and a measured drizzle of olive oil give the coating crisp edges with less mess.
• Weeknight-friendly: The steps are simple, the ingredients are easy to find, and the whole recipe comes together in under 1 hour.

Grocery List

• Produce: 1 large globe eggplant, fresh basil leaves
• Dairy: Low-moisture mozzarella slices, finely grated Parmesan cheese, large eggs
• Pantry: All-purpose flour, panko breadcrumbs, Italian-style breadcrumbs, marinara sauce, olive oil, kosher salt, garlic powder, dried oregano, black pepper, crushed red pepper flakes if desired
• Bakery: Italian buns or ciabatta rolls

Full Ingredients

For the Breaded Eggplant Cutlets

• 1 large globe eggplant, about 1 1/4 pounds
• 1 teaspoon kosher salt
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tablespoon water
• 3/4 cup panko breadcrumbs
• 1/2 cup Italian-style breadcrumbs
• 1/4 cup finely grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes, optional
• 2 tablespoons olive oil, for drizzling over the cutlets before baking

For the Burgers

• 4 Italian buns or ciabatta rolls, split
• 1 tablespoon olive oil, for brushing the buns
• 3/4 cup marinara sauce, warmed, plus more for dipping if desired
• 4 slices low-moisture mozzarella cheese, about 4 ounces total
• 1/4 cup finely grated Parmesan cheese
• 1/2 cup fresh basil leaves, loosely packed

Step-by-Step Instructions

Step 1: Slice and salt the eggplant

Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper. Trim off the stem end of the eggplant, then cut the widest center portion into 4 rounds, each about 3/4 inch thick. The rounds should be close to bun-size; save the smaller end pieces for another use such as pasta sauce, stir-fry, or roasted vegetables.

Arrange the eggplant slices on the prepared baking sheet and sprinkle both sides with 1 teaspoon kosher salt. Let them sit for 15 minutes. This draws out extra moisture and helps the cutlets bake up crisp instead of soggy. After 15 minutes, blot both sides thoroughly with paper towels or a clean kitchen towel.

Step 2: Set up the breading station

Place 1/2 cup all-purpose flour in a shallow bowl. In a second shallow bowl, whisk together 2 large eggs and 1 tablespoon water until smooth. In a third shallow bowl, combine 3/4 cup panko breadcrumbs, 1/2 cup Italian-style breadcrumbs, 1/4 cup Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes if using.

The mix of panko and Italian breadcrumbs gives the cutlets the best texture: panko adds crunch, while Italian breadcrumbs bring fine coating coverage and classic seasoning.

Step 3: Bread the eggplant cutlets

Working with one eggplant slice at a time, dredge it in the flour and shake off the excess. Dip it into the egg mixture, letting the extra drip back into the bowl. Press it firmly into the breadcrumb mixture on both sides and around the edges so the coating sticks well.

Place the breaded eggplant slices back on the parchment-lined baking sheet. Leave a little space between each cutlet so hot air can circulate and crisp the coating.

Step 4: Bake until crisp and golden

Drizzle the breaded eggplant cutlets evenly with 2 tablespoons olive oil. Bake at 425°F for 12 minutes. Carefully flip the cutlets with a thin spatula, then bake for another 10 to 12 minutes, until the coating is golden brown and the eggplant is tender when pierced with the tip of a knife.

If one side looks pale, bake for 2 minutes longer. The cutlets should be crisp on the outside and soft, creamy, and fully cooked in the center.

Step 5: Add marinara, mozzarella, and Parmesan

Spoon 2 tablespoons warmed marinara sauce over each baked eggplant cutlet. Top each one with 1 slice mozzarella, then sprinkle evenly with the remaining 1/4 cup Parmesan cheese.

Return the baking sheet to the oven and bake for 3 to 4 minutes, until the mozzarella is melted and the sauce is bubbling around the edges. For extra browning, switch the oven to broil for the final 30 to 60 seconds, watching closely so the cheese does not burn.

Step 6: Toast the Italian buns

While the cheese melts, brush the cut sides of the buns with 1 tablespoon olive oil. Place them cut-side up on a separate baking sheet and toast in the oven at 425°F for 3 to 4 minutes, or until lightly golden around the edges. You can also toast them in a dry skillet over medium heat for 2 to 3 minutes.

Toasting is important because it helps the buns stand up to the marinara sauce and juicy eggplant without becoming soggy.

Step 7: Assemble the burgers

Place the bottom halves of the toasted buns on plates. Add a few fresh basil leaves to each bottom bun. Carefully set one cheesy marinara-topped eggplant cutlet on each bun. Spoon an additional 1 tablespoon marinara sauce over each cutlet if you like a saucier burger.

Finish with more fresh basil, then close with the top buns. Serve immediately while the cutlets are crisp, the mozzarella is melted, and the sauce is warm.

Pro Tips

• Choose the right eggplant: Look for a firm, glossy globe eggplant that feels heavy for its size. A wider eggplant gives you round slices that fit nicely on a bun.
• Pat the slices very dry: Moisture is the enemy of crisp breading. After salting, press gently but thoroughly with towels.
• Press the crumbs on firmly: Use your hands to gently pack the breadcrumb mixture onto the eggplant so it forms a sturdy crust.
• Warm the marinara first: Cold sauce can cool down the cutlet and slow the cheese melting. Warm sauce keeps the burger hot and cozy.
• Serve right away: These burgers are at their crispiest within the first 10 minutes after baking.

Variations

• Spicy Eggplant Parmesan Burger: Add 1/2 teaspoon crushed red pepper flakes to the breadcrumb mixture and use spicy arrabbiata sauce instead of regular marinara.
• Pesto Basil Burger: Spread 1 tablespoon basil pesto on each top bun before closing the burgers for a richer herb flavor.
• Extra-Cheesy Version: Add a thin slice of provolone underneath the mozzarella, then bake until both cheeses are melted and bubbly.

Storage & Make-Ahead

For the best texture, store the components separately. Refrigerate baked eggplant cutlets in an airtight container for up to 3 days. Store marinara sauce, basil, cheese, and buns separately. To reheat, place the cutlets on a baking sheet in a 400°F oven for 8 to 10 minutes, then add sauce and cheese and bake for another 3 to 4 minutes until hot and melted. Avoid microwaving assembled burgers, as the breading will soften. To make ahead, bread the eggplant slices up to 8 hours in advance and refrigerate them uncovered on a parchment-lined baking sheet; bake just before serving.

Nutrition (per serving)

Calories: 615 kcal | Carbs: 77g | Protein: 27g | Fat: 25g | Saturated Fat: 8g | Fiber: 9g | Sugar: 12g | Sodium: 1280mg | Cholesterol: 112mg