This delicious Jamie Oliver’s Vegetarian Aubergine Parmigiana Burger is a quick and easy meat-free twist on a classic. Crispy, golden aubergine slices are coated in Parmesan, stuffed with creamy mozzarella and sun-dried tomatoes, and served in a toasted bun. Perfect for a simple yet satisfying meal, using everyday ingredients for big, bold flavors.
Ingredients Needed
- 1 large aubergine (400g / 14oz)
- 1 large egg
- 30g / 1oz Parmesan cheese, finely grated
- 1 x 125g / 4.5oz ball of buffalo mozzarella, drained and sliced
- 2 large jarred sun-dried tomatoes, roughly chopped
- 2 sprigs of fresh basil, leaves picked
- Olive oil, for frying
- 2 burger buns
How To Make Vegetarian Aubergine Parmigiana Burger
- Heat the pan & char the aubergine: Put a 30cm / 12-inch non-stick frying pan on medium-high heat. Cut 2 x 2cm / ¾-inch thick slices of aubergine lengthways (save the rest for another meal). Season with sea salt and char in the dry pan for 3 minutes on each side.
- Prepare the coating & fillings: Beat the egg in a shallow bowl. Grate the Parmesan onto a board. Slice the mozzarella, chop the sun-dried tomatoes, and pick the basil leaves.
- Coat the aubergine: Dip the charred aubergine slices into the beaten egg, ensuring they are well coated, then press them into the grated Parmesan, patting to help it stick.
- Fry the coated aubergine: Drizzle a little olive oil into the hot pan and fry the coated aubergine slices for 1½ minutes. Flip them over, then top one side of each slice with mozzarella, sun-dried tomatoes, and most of the basil. Fold the other half over the fillings, creating a stuffed aubergine “burger,” and turn every 30 seconds until golden and melted.
- Toast the buns & assemble: Halve the burger buns and toast them quickly in the hot pan. Place the aubergine stacks on the bun bases, top with the remaining basil leaves, then pop on the lids.
- Serve & enjoy: Best served immediately while hot and crispy.
Recipe Tips
- Choose a firm aubergine: A fresh, firm aubergine (eggplant) will hold its shape better when frying and won’t turn soggy.
- Pat aubergine dry before coating: After dipping in egg, let any excess drip off before pressing into the Parmesan. This helps the coating stick better.
- Turn the aubergine carefully: Use tongs to flip and press gently while frying to keep the crispy coating intact.
- Toast the buns for extra crunch: A quick toast in the pan adds great texture and prevents the buns from getting soggy.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover aubergine burger cool to room temperature. Store it in an airtight container in the fridge for up to 2 days.
- Reheat: Preheat the oven to 180°C (350°F). Place the burger on a baking tray and heat for 8–10 minutes until the aubergine is hot and crispy.
Nutrition Facts
Serving Size: 1 burger
- Calories: 604
- Total Fat: 30.1g
- Saturated Fat: 14.6g
- Total Carbohydrate: 53.1g
- Dietary Fiber: 10.6g
- Sugars: 7.7g
- Protein: 22.6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Vegetarian Aubergine Flatbreads
- Jamie Oliver Vegetarian Sticky Miso Aubergine
- Jamie Oliver Vegetarian Charred Aubergine Parmigiana
- Jamie Oliver Vegetarian Shepherds Pie
Jamie Oliver Vegetarian Aubergine Parmigiana Burger
Description
This delicious Jamie Oliver’s Vegetarian Aubergine Parmigiana Burger is a quick and easy meat-free twist on a classic. Crispy, golden aubergine slices are coated in Parmesan, stuffed with creamy mozzarella and sun-dried tomatoes, and served in a toasted bun. Perfect for a simple yet satisfying meal, using everyday ingredients for big, bold flavors.
Ingredients
Instructions
- Heat the pan & char the aubergine: Put a 30cm / 12-inch non-stick frying pan on medium-high heat. Cut 2 x 2cm / ¾-inch thick slices of aubergine lengthways (save the rest for another meal). Season with sea salt and char in the dry pan for 3 minutes on each side.
- Prepare the coating & fillings: Beat the egg in a shallow bowl. Grate the Parmesan onto a board. Slice the mozzarella, chop the sun-dried tomatoes, and pick the basil leaves.
- Coat the aubergine: Dip the charred aubergine slices into the beaten egg, ensuring they are well coated, then press them into the grated Parmesan, patting to help it stick.
- Fry the coated aubergine: Drizzle a little olive oil into the hot pan and fry the coated aubergine slices for 1½ minutes. Flip them over, then top one side of each slice with mozzarella, sun-dried tomatoes, and most of the basil. Fold the other half over the fillings, creating a stuffed aubergine “burger,” and turn every 30 seconds until golden and melted.
- Toast the buns & assemble: Halve the burger buns and toast them quickly in the hot pan. Place the aubergine stacks on the bun bases, top with the remaining basil leaves, then pop on the lids.
- Serve & enjoy: Best served immediately while hot and crispy.
Notes
- Choose a firm aubergine: A fresh, firm aubergine (eggplant) will hold its shape better when frying and won’t turn soggy.
- Pat aubergine dry before coating: After dipping in egg, let any excess drip off before pressing into the Parmesan. This helps the coating stick better.
- Turn the aubergine carefully: Use tongs to flip and press gently while frying to keep the crispy coating intact.
- Toast the buns for extra crunch: A quick toast in the pan adds great texture and prevents the buns from getting soggy.
Jamie Oliver Vegetarian Aubergine Parmigiana Burger