Slice eggplant in two parts and open in half. Season with salt and let it sit for 15 to 30 minutes. Opt to wash before roasting.
In a hot skillet with olive oil, sauté onions and garlic. Add ground beef and slightly season with salt, ground pepper and sage. Brown meat without burning. Drain and transfer meat to a platter and set aside.
Transfer eggplant to a non-stick baking tray. Season ground black pepper. Opt to drizzle some olive oil before roasting.
In a pre-heated 350°F oven, roast eggplant slices for 12 to 15 minutes until soft. Allow to cool. Discard skin. Cut in small pieces or slivers. Season well with onion powder and garlic powder. Mix well.
In a bowl, beat eggs. Season with sage, oregano, and salt. Opt to add cayenne for a little heat.
In the same skillet, heat oil and drop egg rings. Pour two to three tablespoons of eggplant and beef mixture to fill the egg rings and flatten with the back of a spoon. Cover skillet. Allow for eggplant burger patties to form for about 2 minutes.
Slowly remove egg rings and flip the patties, the way you flip an ordinary burger or pancake. Cook for 1 to 2 minutes. Allow for excess oil to drip and transfer to a serving platter. Do this to the remaining patties.
Combine soy sauce and lime as dipping sauce. In the absence of soy sauce or coconut aminos, just drizzle lime over the patties and enjoy every bite!
*I use red onion for beef to neutralize the smell of beef I opted not to add olive oil. Originally, Mom grills her eggplants.