Eggplant Sliders



  • 1 lb lean ground beef
  • ¼ cup fresh parsley, chopped
  • 1 garlic clove, minced
  • 1 tsp Bragg liquid aminos
  • 1 eggplant, cut into 4 thick rounds
  • 4 tomato slices (optional)


  • Preheat oven to 400℉. 
  • Mix ground beef with parsley, garlic, and Bragg liquid aminos.
  • Form into four patties and sear (do not cook through) either in a skillet over med-high heat in 1 tsp olive oil OR you can grill them.
  • While beef is searing, lay eggplant in an un-greased baking dish.
  • Drizzle eggplant with olive oil and dust with pink salt and pepper on one side only.
  • Lay a burger patty on each eggplant slice.
  • Top with a slice of tomato (optional) and loosely cover dish with foil.
  • Bake for 15-20 minutes.
  • Enjoy warm with rutabaga or jicama fries.