Grilled Eggplant Panini with Basil Aioli

Creamy Eggplant & Mushroom Monte Cristo

Grilled Eggplant Sandwiches

Special Eggplant Subs

Grilled Eggplant Pepper Sandwiches

Breaded Eggplant Sandwiches

Chicken Parmesan Burgers

Open-Face Chicken Parmesan Burgers

Chicken Parmesan Patty Melts

Curry & Parmesan Tuna Salad

Chicken Parmesan Slider Bake

Burger Sliders with Secret Sauce

Maple Sausage Sliders with Slaw

Salmon Sliders with Sun-Dried Tomato Spread

Chicken Sliders with Sesame Slaw

Hot Dog Sliders with Mango-Pineapple Salsa

Prosciutto-Melon Sliders with Minted Mayo

Turkey Sliders with Sesame Slaw

Brisket Sliders with Caramelized Onions

Turkey Sliders with Sweet Potato "Buns"

Home Recipes Dishes & Beverages Sandwiches & Wraps

Eggplant Parmesan Sliders

Name: Eggplant Parmesan Sliders
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 2 dozen.
Cuisine: Europe, Italian
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

Add a Review

Contest Winner

Test Kitchen Approved

Total Time

Prep: 45 min. Bake: 15 min.

Makes

2 dozen

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

Eggplant Parmesan Sliders Recipe photo by Taste of Home

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

Directions

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

1 slider: 347 calories, 19g fat (9g saturated fat), 68mg cholesterol, 420mg sodium, 33g carbohydrate (13g sugars, 3g fiber), 13g protein.

Eggplant Parmesan Sliders

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home