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Andrew Fowler

Eggplant Parmesan Sliders

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