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Eggplant Parmesan Sliders
Rachel Kim

Eggplant Parmesan Sliders

Salt the eggplant and blot it or the breading slips off. Thin rounds get crisp enough to stack neatly in slider buns. Keep the marinara under the mozzarella so the top bun stays dry.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 medium eggplant cut into 8 half-inch rounds
  • 1 tsp kosher salt divided
  • 1 large egg
  • 1 cup panko breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 1/2 cup thick marinara sauce
  • 4 slices low-moisture mozzarella cheese halved
  • 8 slider buns split

Method
 

  1. Season the eggplant with 1/2 teaspoon salt and let it drain on a rack for 20 minutes, then blot dry.
  2. Dip the rounds in beaten egg and press them into panko mixed with Parmesan and remaining salt.
  3. Drizzle with olive oil and bake at 425°F for 18 to 20 minutes until crisp and 165°F in the center.
  4. Place one eggplant round in each bun and add 1 tablespoon marinara.
  5. Top with mozzarella and broil for 1 minute until melted.
  6. Close the sliders and serve immediately.