Some days, I crave a burger but not the meat. You know? I want something hot, stacked, melty, and satisfying — but not heavy or greasy. That’s how I ended up making this aubergine parmigiana burger. The first time I tried it, I wasn’t expecting much. I had a half-used aubergine in the fridge and a lonely ball of mozzarella. A bit of parmesan, sun-dried tomatoes tucked behind the mustard jar… and boom, the idea landed.
It’s basically all the best parts of aubergine parm, smushed into burger form. You char the slices, give them a cheesy parmesan coat, and then stuff them like a sandwich with gooey mozzarella, punchy tomatoes, and fresh basil. Fold, fry, squish into a bun, and there you go. Ridiculous. No sauce needed, no knife and fork required. Just you, a plate, and a stack of napkins.
Why You’ll Love It
- All the flavours of aubergine parm… in one hand
- Quick and simple — like, 20 minutes quick
- Super satisfying, even for meat-eaters
- Melty mozzarella and crispy parm crust = no notes
- You only need one pan, and no deep frying
- It’s proper comfort food, minus the food coma
Ingredients
- 1 large aubergine (around 400g)
- 1 large egg
- 30g Parmesan cheese
- 1 x 125g ball of buffalo mozzarella
- 2 large sun-dried tomatoes (from a jar)
- 2 sprigs fresh basil
- Olive oil
- 2 burger buns
- Sea salt
How to Make It
Get the aubergine slices going:
Heat a large non-stick frying pan on medium-high. Cut two 2cm-thick slices lengthways from your aubergine (use the rest another day). Sprinkle with sea salt and chuck them into the dry pan — no oil yet. Char for about 3 minutes per side until they’ve got lovely grill marks.
Prep the other bits while they cook:
Crack the egg into a shallow bowl and beat it. Grate your parmesan onto a plate. Slice up the mozzarella, chop the sun-dried tomatoes, and pick your basil leaves.
Coat and crisp the aubergine:
Dip each charred aubergine slice in the egg, then press it into the grated parmesan. Get it well coated — press it in if needed. Don’t worry if it’s a bit uneven. That’s the charm.
Fry it to golden goodness:
Drizzle a little olive oil into the pan, then place the coated aubergine slices back in. Fry for 1½ minutes, flip, then layer one half of each slice with mozzarella, sun-dried tomatoes, and most of the basil. Fold the other half up over the filling like a taco. Keep turning them every 30 seconds until the cheese is all gooey and it looks golden and glorious.
Toast your buns (non-negotiable):
Halve your buns and toast the cut sides in the hot pan for a minute or two. You want them golden and ready to soak up those cheesy juices.
Stack it up and serve:
Place the folded aubergine stacks on your toasted bun bases. Scatter over the remaining basil. Pop the lids on, press gently, and eat immediately — before someone else steals yours.
Common Mistakes and How to Dodge Them
My aubergine’s still tough in the middle.
Make sure your slices aren’t too thick — 2cm is about right. You need that initial dry pan charring to soften them before coating.
The parmesan didn’t stick well.
The egg’s your glue. Coat the aubergine evenly, and press the cheese in — don’t just sprinkle and hope for the best.
It fell apart in the pan.
Try not to overstuff — and use a fish slice or wide spatula to turn them gently.
Too salty!
Parmesan is salty on its own. If your sun-dried tomatoes are super salty too, go easy on any extra seasoning.
Storage and Reheating
- Fridge: These are best fresh, but you can keep the cooked aubergine stacks for a day or two.
- Reheat in a pan: Low heat, lid on — helps melt the cheese again without burning.
- Microwave: Works, but the coating might go soft.
- Freezing: Not ideal — the texture gets weird and watery.
Frequently Asked Questions
Can I make this gluten-free?
Yep! Just use gluten-free buns and make sure your parm is labelled gluten-free (some aren’t, oddly).
Can I bake them instead of frying?
Sort of — but you won’t get the same golden crunch. If you do, bake at 200°C and brush with a little oil first.
What else could I add?
Thin slice of grilled courgette or roasted pepper wouldn’t hurt. Or a smear of pesto on the bun? Yes please.
Can I use regular mozzarella instead of buffalo?
Absolutely. Buffalo is lush but regular mozz works just fine — just drain it well so it doesn’t get soggy.
Nutrition Facts (Per Serving):
- Calories: ~460 kcal
- Fat: 25g
- Carbs: 35g
- Protein: 18g
- Sodium: Medium-high (thanks to cheese)
- Sugar: ~4g
Jamie Oliver Vegetarian Aubergine Parmigiana Burger
Description
Crispy parmesan-crusted aubergine slices stuffed with gooey mozzarella, sun-dried tomatoes, and basil — all tucked into a golden toasted bun.
Ingredients
Instructions
- Slice 2 thick aubergine slices, char in a dry pan for 3 mins per side.
- Beat egg, grate parmesan, slice mozzarella, prep tomatoes and basil.
- Dip aubergine in egg, then coat in parmesan.
- Fry in olive oil until golden, add cheese/tomato/basil, fold and flip.
- Toast buns, stack burgers, top with basil, and serve hot.
Notes
- Use a wide spatula for flipping the stuffed slices — they’re delicate.
- Toasting the buns adds structure (and crunch!).
- Want extra indulgence? Add a drizzle of pesto or garlic mayo.
- Parmesan isn’t always vegetarian — check the label if needed.