Eggplant and Mushroom Burger

Eggplant and Mushroom Burger.
Makes 6 patties

1 eggplant, peeled and diced
10 oz mushrooms, chopped
1/4c chopped onion, divided
Olive oil
3/4 cup panko bread crumbs
1 tsp parsley
1 garlic clove, minced
3/4 tsp black pepper
1/4 tsp kosher salt
1/2 cup shredded mozzarella cheese

Peel and chop the eggplant.  Saute in a pan with about a tbsp of olive oil and half of the chopped onions until mushy and grey.  Place in a large mixing bowl with cheese, bread crumb, parsley, garlic, salt and pepper. Stir until thoroughly combined.  Cheese should melt into the mixture.
Then saute the chopped mushrooms with a bit of olive oil and the remaining onions until tender, about 10 minutes.  Add to the eggplant mix and stir to combine.
Then place in the fridge to cool for at least 1/2 hour.  When ready to make, use a potato masher to mash the life out of the mixture, until as mushy as possible.
Coat a pan with olive oil and make patties. Cook for 5 minutes and then flip cooking for an additional 4-5 minutes.  Remove from heat and serve.