by Jade Brooks

Created on: May 15, 2009   Last Updated: July 21, 2009

Are there any vegetarian dishes to satisfy or even fool the meat lover?

In a small town in California, this Eggplant Parmesan was mistaken for a burger . The Eggplant parmesean burger was inspired through error. The local store closed early and due to lack of ingredients and substitutions this recipe was developed. The original recipe made two large casseroles, (this recipe is cut in half). Upon completing the casserole a neighbor stopped by with an appetite. The second casserole dish was given to him to take home.

The next day at the local store, news had spread about the delicious hamburgers. Several asked where the meat was purchased and for the recipe. Confused and glancing around, hamburger buns with Eggplant Parmesan sat on a plate. The neighbor, had brought these for lunch, bragged about the hamburgers and shared them. During the explanation of the recipe, one of the gals made us all vow to keep it a secret that there was no meat. Her husband's doctor took him off red meat due to his health. He had eaten one, claiming it was the best Happy Camp burger, he ever had!

Eggplant Parmesan Burger

1 Eggplant cut into approx. an inch thick (8 slices from a large eggplant cut uniform to ensure consistent cooking time)

1 box of button mushrooms sliced

2-3 cups of Italian Bread Crumbs

2 eggs beaten

cup of olive oil

2 teaspoons Worse Chester

1 teaspoon of minced garlic

2 cans of diced tomatoes and green chilies

cup margarine or butter

2 pinches of salt

8 slices 1/8 thick of Mozzarella cheese

Sliced eggplants rounds dip in beaten egg, roll or shake in Italian Bread crumbs. (Repeating this step for a second coat on rounds) In a skillet pour olive oil and when hot turned to medium temperature. After the eggplant is browned on both sides, place in the greased casserole dish. Pour the diced tomatoes and green chilies. Sauteed the sliced button mushrooms with margarine and garlic in a skillet add Worse Chester. Spoon the sauteed mushrooms on each eggplant slice. Place a slice of mozzarella cheese on each eggplant round. Put the casserole dish in the oven for 35- 45minutes to ensure the eggplant slices are still firm but thoroughly cooked. Enjoy! A meat lover's Burger delight when place between a hamburger bun!)

Another hit for the meat lover's meatless dish is Portabella mushroom burger.

Stuffed Portabella Mushroom Burgers

4 Portabella mushrooms cleaned separated from caps.

(The stems and insides rinsed and diced)

1 yellow bell pepper diced

1 green Chile or small can of diced green Chile

teaspoon minced garlic

1/3 cup Parmesan Cheese grated

4 slices of mozzarella cheese

(Diced onion if desired)

(Can be BBQ, or Baked in a sprayed or greased casserole pan)

Pinch of salt & pepper

2 teaspoons Worse Chester sauce

Make sure the mushroom inside, centers and stems are cleaned and diced into tiny pieces. Yellow bell pepper, green Chile, shredded Parmesan Cheese, minced garlic, (onion if desired) diced tiny mix together and stuffed into the center caps of the Portabella Caps. Lightly salt & pepper. Then BBQ on a piece of foil uncovered for 20 min. (with BBQ lid down and at low to medium temperature) baste outer mushroom edge with Worse Chester sauce and place a mozzarella slice on each until melted.

Or Bake in a greased casserole pan for 20-25 minutes at 325 degrees. Then place Mozzarella slice on and melt) Place on hamburger bun for the meat lovers burger, or directly on a plate.

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