Eggplant Burgers (Makes 8 Burgers) 1 Tbsp Olive Oil, plus more for sautéing 1 Medium Eggplant, peeled and cubed 1 Garlic Clove, minced 1/2 Tsp Salt 1/4 Cup Parsley, chopped 1 Large Egg 1/3 Cup Parmesan Cheese, grated 1 Cup Breadcrumbs (I used matso meal) Accompaniments: Buns (I use onion buns),Cheese, Tomato, Lettuce, Ketchup, Pickles, mayo, etc. 1. Heat the olive oil in a large sauté pan over medium heat and cook the eggplant cubes for 3 minutes. 2. Add the garlic and salt and continue to sauté for another 2 minutes. 3. Add 1 tbsp of water, cover and cook for an additional 3 minutes or until eggplant is fork tender. Allow to cool. 4. Place the eggplant and remaining ingredients in a food processor and puree until smooth. 5. Use about 2 tbsps of the eggplant mixture for mini burgers, 1/4 cup for bigger burgers and form into patties. 6. Heat about 1-2 tsps of oil in a large sauté pan and cook the eggplant patties for 2 minutes on each side or until golden brown. 7. Serve. * To freeze place the cooked patties on a baking sheet, freeze for 1 hour and place in a Ziploc bag, label and freeze up to 3-4 months. When ready to serve, place patties on a baking sheet in a 300 degree oven for 10 minutes until warm.