Tuesday, August 27, 2013

Eggplant Pesto Burgers

I love eggplant and this is a perfect quick and easy dinner. While the recipe below is not gluten-free, you can make it with gluten-free hamburger buns and gluten-free bread crumbs as an alternative. Also, I used artichoke pesto for a smoother, creamier taste, but any vegan pesto would work.
Eggplant Pesto Burgers 1 medium eggplant, peeled and cut into 1/4 inch thick slices 1 cup prepared marinara sauce 1 cup panko or traditional breadcrumbs 2 Tablespoons nutritional yeast 1 Tablespoon Italian seasoning 1/4 tsp each, salt and pepper Olive oil spray 1 medium tomato, thinly sliced 1 jar prepared pesto 1 bunch arugula, washed and trimmed 1 package hamburger buns 1. Preheat oven to 400 degrees. Prepare a pan by lining it with a silicone liner or aluminum foil. 2. Place marinara in a large shallow dish. Mix breadcrumbs, nutritional yeast, Italian seasoning and salt and pepper in another large shallow dish. 3. To prepare eggplant, dip them in the marinara to coat, then place in the breadcrumb mixture and cover both sides. Place on the prepared baking sheet and when all eggplant slices are prepared lightly spray with olive oil, place the baking sheet in the oven for 15 minutes or until golden. 4. When eggplant is done, prepare the hamburger by spreading about 1 Tablespoon of pesto on each bun, and layer eggplant slices, tomato, and arugula.

No comments:

Post a Comment