A new, inventive way to cook up your eggplant
Serves 2
Prep Time
Cook Time
Difficulty Level
Download or Print

Jamie Oliver’s eggplant parmigiana burger is as delightful as it is fancy. The vegetarian stack features juicy and delicious cuts of egg and parmesan-coated eggplant, alongside sun-dried tomatoes, mozzarella and more. One may even tout it as restaurant-ready.

Jamie’s One Pan Wonders premiered on BBC Lifestyle on Monday, 27 February at 7.25pm on StarHub channel 423, Singtel channel 255 and BBC Player.


  • 1 large eggplant (400 g)
  • 1 large free-range egg
  • 30 g Parmesan cheese
  • 1 x 125 g ball of buffalo mozzarella cheese
  • 2 large jarred sun-dried tomatoes
  • 2 sprigs of basil
  • Olive oil
  • 2 burger buns

Put a 30 cm non-stick frying pan on a medium-high heat. Cut 2 x 2 cm-thick slices of eggplant lengthways (save the rest for another meal), season with sea salt and place in the dry pan to char for 3 mins on each side.


Meanwhile, beat the egg in a shallow bowl. Finely grate the Parmesan on your board. Drain and slice the mozzarella. Roughly chop the sun-dried tomatoes. Pick the basil leaves.


Dip the charred eggplant slices in the egg until well coated, then turn in the Parmesan, patting to help it stick. Put a little drizzle of olive oil into the hot pan, then fry the coated eggplant slices for 1½ mins.


Flip them over, lay the mozzarella, sun-dried tomatoes and most of the basil leaves on one half of each slice, then fold the other half up over the fillings to create your burger, turning every 30 secs until golden.


Remove to a plate. Halve the buns and quickly toast in the hot pan, then place the eggplant stacks on the bun bases, top with the remaining basil leaves, pop the lids on and devour.

Download or print the recipe