Slice the eggplant into thick rounds and sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture.

Preheat the grill or grill pan over medium heat. Brush both sides of eggplant slices with olive oil and grill for 5–7 minutes per side until tender and charred.

In a bowl, combine grilled eggplant with bread crumbs, garlic powder, cumin, salt, and pepper; mash until well mixed yet chunky.

Shape the mixture into about six patties; place on a lined baking sheet.

Heat olive oil in a skillet over medium-high heat and cook each patty for 4–5 minutes on each side until golden brown.

Assemble by placing patties on toasted buns topped with fresh spinach and sliced tomatoes.