Best Eggplant Parmesan Sliders Recipes

EGGPLANT PARMESAN SLIDERS

Eggplant Parmesan Sliders image

These party-ready eggplant parmesan sliders are easy for guests to grab (and are vegetarian-friendly!). The lemon-ricotta spread really adds a level of flavor to these delicious bites. -Debbie Glasscock, Conway, Arkansas

Provided by Taste of Home

Categories Appetizers

Time 1h

Yield 2 dozen.

Number Of Ingredients 14

Ingredients

4 large eggs, beaten
1-1/2 cups seasoned bread crumbs
2 medium eggplant, peeled and cut into 1/4-inch slices
1/2 cup olive oil
1 container (15 ounces) whole-milk ricotta cheese
1/3 cup plus 1/4 cup grated Parmesan cheese, divided
2 tablespoons lemon juice
2 teaspoons dried parsley flakes, divided
1 teaspoon grated lemon zest
1/2 teaspoon kosher salt
2 packages (18 ounces each) Hawaiian sweet rolls
1-1/2 cups marinara sauce
24 slices fresh mozzarella cheese
1/2 cup butter, melted

Steps:

Preheat oven to 350°. Place eggs and bread crumbs in separate shallow bowls. Dip eggplant slices in eggs; coat with crumbs. In a large skillet, cook eggplant in oil in batches until golden brown on both sides; drain on paper towels., In a small bowl, mix ricotta, 1/3 cup Parmesan, lemon juice, 1 teaspoon parsley flakes, lemon zest and kosher salt. Spread over roll bottoms. Place in 2 greased 13x9-in. baking dishes. Top with eggplant, marinara and mozzarella. Replace roll tops. Brush with melted butter; sprinkle with remaining 1/4 cup Parmesan cheese and 1 teaspoon parsley., Bake, uncovered, until golden brown and cheese is melted, 15-20 minutes. Serve with additional warmed marinara.

Nutrition Facts : Calories 347 calories, Fat 19g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 420mg sodium, Carbohydrate 33g carbohydrate (13g sugars, Fiber 3g fiber), Protein 13g protein.

EGGPLANT PARMESAN SLIDERS

EGGPLANT PARMESAN SLIDERS image

Categories Sandwich Vegetable Fry Dinner Lunch

Yield 18-20 sliders

Number Of Ingredients 8

Ingredients

2 medium eggplants (about 2 1/2 pounds total)
1 cup all-purpose flour
3 eggs, beaten
2 cups Italian-style breadcrumbs
1 lb. fresh mozzarella cheese, sliced into rounds
Vegetable oil, for frying
2 cups tomato sauce, store-bought or homemade
2 dozen brioche slider rolls

Steps:

Slice the eggplants lengthwise into ½-inch thick slices, then use the cookie cutter to cut out two rounds from each of the slices. Place the eggplant rounds in a colander and toss them with 1½ teaspoons salt. Let them drain in the colander over a bowl in the sink for 45 minutes to remove excess moisture. Bread the eggplant rounds in batches by coating them in the flour, then the eggs and then the breadcrumbs. Heat a large skillet over medium heat and add enough oil to liberally coat the bottom of the pan. Pan-fry the breaded eggplant rounds in batches for 2 to 3 minutes, flipping them once until both sides are golden brown. Remove the cooked eggplant rounds and immediately transfer them to a paper towel-lined plate. Continue the pan-frying process, changing the oil as necessary, until all of the rounds are cooked. Halve the brioche slider rolls and add 1 tablespoon of tomato sauce to the bottoms of the rolls. Stack an eggplant round atop the sauce, top it with another tablespoon of sauce and a piece of sliced mozzarella. Repeat the assembling process with all of the buns, transferring them to a cookie sheet lined with parchment paper. Turn your broiler to high and carefully slide the cookie sheet under the broiler just long enough until the cheese melts. Immediately cap off the sliders with the tops of the buns and serve.