1 cup sun dried tomatoes - soaked in hot water for 10 minutes, then drained
1 tbsp dried oregano
1 tbsp fresh basil
1 cup grated parmesan cheese
½-3/4 c almond flour (see consistency directions below)
1 large egg
4 slices mozzarella
½ tomato sauce
4 small rolls or english muffins, toasted
Preheat oven to 400 F. Toss diced eggplant and onion with 2 tbsp olive oil and salt and pepper. Roast for about 40 minutes or until vegetables are golden brown. Set aside when done.
In the bowl of a food processor, add the drained sun dried tomatoes, oregano and basil. Pulse until a paste forms.
Add ⅓ of the roasted eggplant mixture to the food processor. Pulse until completely broken down. Remove from processor and place in large mixing bowl.
Add the rest of the eggplant mixture, parmesan cheese, almond flour and egg to the mixing bowl. Combine ingredients until thoroughly combined. You're aiming for a consistency and texture similar to ground meat - you want the mixture to be fairly dry and sticky.
Divide eggplant mixture into 8 even portions. Form into flat burgers and place on a plastic wrap covered dish. Refrigerate for 30 -45 minutes to allow burgers to set.
Heat a large cast iron or heavy bottom skillet over medium heat. Add in the remaining olive oil and allow to heat up. Pan fry the burgers for 3-4 minutes per side or until golden brown. Flip and repeat.
Lay mozzarella slices on hot side of burgers to allow to melt followed by a tbsp or two of the tomato sauce.
Place burgers on toasted buns and serve immediately.