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–+ servings
Olivia

Eggplant, Cheese & Pesto Burgers

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Eggplant burgers layered with melted cheese and basil pesto. A flavorful Let’s Veg recipe perfect for satisfying vegetarian meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 386
Ingredients Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 large eggplant sliced into ½-inch rounds
  • 3 tbsp olive oil
  • Salt to taste
  • Black pepper to taste
  • 4 slices mozzarella provolone, or halloumi
  • 4 burger buns
  • ¼ cup basil pesto store-bought or homemade
  • Optional Toppings
  • Tomato slices
  • Arugula or spinach
  • Roasted red peppers

Cooking Instructions
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Arrange eggplant slices on the baking sheet. Brush both sides with olive oil and season with salt and black pepper.
  3. Roast for 20-25 minutes, flipping halfway, until tender and lightly golden.
  4. During the last 5 minutes, place cheese slices on top of eggplant and return to oven until melted.
  5. Lightly toast burger buns if desired.
  6. Spread pesto on the cut sides of the buns.
  7. Assemble burgers with cheesy eggplant slices and optional toppings.
  8. Serve warm.

Nutrition

Calories: 386kcalCarbohydrates: 30gProtein: 12gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 24mgSodium: 537mgPotassium: 336mgFiber: 4gSugar: 8gVitamin A: 531IUVitamin C: 3mgCalcium: 240mgIron: 2mg

Notes

Grill eggplant instead of roasting for smoky flavor
Make it vegan with dairy-free cheese or grilled tofu
Works well as a bun-less stack served with salad

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