They took longer to prepare than I thought they would and I did have a little trouble with the eggplant sticking to the pan while I was cooking it up ahead of time but in general, this is a very easy recipe. These weren't fantastic but they did turn out well!
We used two eggplants, vegetable oil, scallions, garlic powder, dried parsley, Colby Jack cheese, regular salt, and plain breadcrumbs. As you can see from the original list, this is very similar but as always, feel free to make your own changes to suit your family or what you have on hand (I always do!). I ended up using about 3/4 cup of breadcrumbs instead of the whole cup to make the consistency right. I also skipped the refrigeration step due to lack of time.
I will also mention that when eggplant cooks up, it resembles mushrooms. It turns brown and mushy like mushrooms. My mom even thought that there were mushrooms in the burgers! I also couldn't believe that my non-veggie loving dad enjoyed these. So, like I said, not out of those world but probably a 7/10. I would make these again if I find eggplant in my crisper. I served them with french fries. I might've served them on buns too but I didn't have these so we ate them with forks.
After having done this with both eggplant and spinach now, I feel confident making this with just about any vegetable. I imagine they are very versatile!
