Cut the eggplant into ¾ inch (1.90 cm) thick rounds, season them generously with sea salt on both sides, add them into a colander and let them sit for 30 minutes

Meanwhile, make the spicy yogurt sauce, add ½ cup plain Greek yogurt into a bowl, finely grate 1 clove of garlic, add 1 tsp fresh lemon juice, 1 tbsp extra virgin olive oil and ½ tsp hot smoked paprika, lightly season with sea salt & black pepper, whisk together and set aside

After 30 minutes, give the slices of eggplant a quick rinse to remove the salt, then pat completely dry

Add ¼ cup all-purpose flour into a bowl, crack 2 eggs into a separate bowl and whisk together, add 1 cup of breadcrumbs into a third bowl, season with 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp garlic powder, a kiss of sea salt & black pepper and mix together

Heat a large fry pan with a medium heat and add in ½ cup sunflower oil

Meanwhile, coat the slices of eggplant, first into the flour, then into the egg wash and finally into the breadcrumbs, making sure each slice is evenly coated all around

After heating the oil for 6 to 8 minutes, add the coated slices of eggplant into the pan, all in a single layer, after 3 minutes gently flip each slice of eggplant to fry the other side, after a total cooking time of 6 minutes, remove the eggplant from the pan and transfer into a dish with paper towels

To assemble the burgers, add the crispy eggplant patty over the bottom bun of some lightly toasted brioche buns, top off with a sliced tomato, thinly sliced red onion and arugula, spread some of the spicy yogurt sauce over the top bun and place over the burger, enjoy!