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.