Eggplant Parmesan Sliders

I first tried eggplant back in 2006 and it's been a favorite ever since. When I saw my fellow Taste of Home Community Cook Debbie G's contest winning sliders I knew I had to give them a try. I did make a few changes based on what I already had on hand.

First, slice the eggplant.  I like striped eggplant because it doesn't need to be peeled. You can use a knife or a mandolin, you just want to keep the slices fairly uniform in thickness.

Next set up your breading station. I like 8" round cake pans for this purpose, place panko bread crumbs in one and crack the eggs into the other. Just be sure to use a silicon whisk so you don't scratch them up while you beat the eggs.

Dip the eggplant slices into the egg, flip them over to coat the other size. Drop them into the panko and coat both sides with crumbs, pressing them onto the eggplant.

In a skillet, cook the eggplant in oil until golden brown and crispy on both sides. Remove from oil and place on a wire rack over a baking sheet. Sprinkle with kosher salt.

Remove rolls from packages and slice horizontally in half, leaving the rolls connected.  I used the savory type, you can use the sweet if you like. Place bottom halves in 13x9 pans. 

Combine ricotta cheese, basil, lemon zest and juice, Parmesan cheese and salt. Divide it between the two pans and spread it on the rolls 

Top with eggplant slices.  Mine were large enough to do one per roll but you definitely could layer on more if the slices are smaller or if you just want more eggplant per bite.

Spoon on marinara and then top with mozzarella or provolone cheese.  I actually did mozzarella at first but then went back and added provolone too but didn't get a picture. The more cheese the merrier, right?

Carefully place the top halves of the rolls onto each pan of sliders.

Brush tops of rolls with melted butter. Sprinkle on Parmesan and basil. 

Bake at 350 for about 15 minutes, until the cheese is melty and the rolls are golden brown. Serve with additional marina for dipping, if you like. These are perfect vegetarian option for tailgating or a great Meatless Monday dinner option.

Even if you aren't going to eat them all I highly recommend making both pans and freezing one unbaked. When you're ready to serve, thaw them for about 30 minutes and then bake them for about 30 minutes. 

Eggplant Parmesan Sliders

Author: Jolene's Recipe Journal

Ingredients

• 4 large eggs, beaten
• 1-1/2 cups seasoned Panko bread crumbs
• 2 medium striped eggplant, peeled and cut into 1/4-inch slices
• 1/2 cup olive oil
• Kosher salt, to taste
• 2 packages Kings Hawaiian Savory Butter Dinner Rolls
• 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 basil flakes, divided
• 1 teaspoon grated lemon zest
• 1/2 teaspoon kosher salt
• 1-1/2 cups marinara sauce
• 24 slices mozzarella cheese
• 1/2 cup butter, melted

Instructions

1. Place eggs and bread crumbs in separate shallow bowls. Dip eggplant slices into eggs, then coat with crumbs.
2. In a large skillet, cook eggplant in oil in batches until golden brown on both sides; drain on paper towels.
3. Preheat oven to 350°.
4. Without separating rolls, cut rolls in half horizontally; arrange bottom halves in two greased 13x9-in. baking dishes.
5. In a small bowl, mix ricotta, 1/3 cup Parmesan, lemon juice, 1 teaspoon basil, lemon zest and kosher salt. Spread over roll bottoms.
6. Top with eggplant, marinara and mozzarella. Replace top halves of rolls.
7. Brush with melted butter; sprinkle with remaining 1/4 cup Parmesan cheese and 1 teaspoon basil.
8. Bake, uncovered, until golden brown and cheese is melted, 15-20 minutes. Serve with additional warmed marinara.

Notes

Slightly adapted from: https://www.tasteofhome.com/recipes/eggplant-parmesan-sliders/

Recommended Products

Silicone brush set

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Bacon Cheeseburger Slider Bake- don't halve the recipe!

Bacon and Eggplant Sandwiches

Grilled Eggplant Parmesan Stacks