Preheat oven to 180C. Slice the eggplant into 4 discs about 1 cm thick. Place on a lined baking tray and cook for 12 minutes, turning halfway.
While the eggplant is cooking cook the meat patties in a frying pan over high heat until cooked through.
Add the egg to the mince and scrunch well to combine, add salt and pepper, then form two patties and pan fry for about 2 minutes each side.
Simply ensemble as you would a regular burger. Place one eggplant disc on a plate, top with lettuce, tomato, meat patty, cheese, onion and pickle. Season to taste and top with the other eggplant disc.