Baking With Bayan
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Bayan Sharafi
Bayan is a passionate protein chef who won Muscle Insider's Best Protein Chef 2017 contest. Each month, he will bring you the most creative yet healthy recipes.
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Eggplant Parmesan Burger Buns
Get more veggies in your favourite burger and you’ll even boost the flavour
INGREDIENTS:
- 2–4 eggplant slices (½" thick)
- ½ cup bread crumbs
- 1–4 egg whites
- 2 tbsp Parmesan cheese
- 1 tbsp fresh oregano, diced
- ½ cup mozzarella cheese (or any cheese of your choice), grated
- 4–6 tbsp tomato sauce
- 7 oz. extra-lean ground beef (or ground sirloin; change amount as desired)
- ½ avocado, sliced (optional)
DIRECTIONS:
- Fill a medium-sized pan with about a quarter to a half inch of olive oil. You’ll be using this to fry your eggplant burgers. Heat to a temperature slightly above medium.
- Cut your eggplant into half-inch slices, then pat down with a paper towel and absorb as much water as you can.
- In two separate bowls, pour bread crumbs and egg whites. Dip each slice of eggplant into egg white first, then into bread crumbs until it’s completely coated.
- Once breaded, gently put into oil and fry for about 1 to 2 minutes each side—just enough to make them crispy and golden brown.
- When they’re all done, place in a baking dish. Then pour tomato sauce, oregano, and cheese over them and broil at low until cheese is melted. Top with Parmesan cheese.
- Eat them as they are or make a burger patty and turn these flavourful purple plants of goodness into burger buns.
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