With this Eggplant Parmesan Sliders dish, you can eat them with your fingers instead of forks.
INGREDIENTS
– 2 eggplants (2 ½ lbs)– 1 cup all-purpose flour– 3 eggs, beaten– 2 cups Italian-style breadcrumb– 1 lb. fresh mozzarella cheese, sliced into round– Vegetable oil, for frying– 2 cups tomato sauce, store-bought or homemade– 2 dozen brioche slider roll
INSTRUCTIONS
create eggplants into ½-inch slices and use a cookie cutter to create two rounds from each slice.
Step 1
Toss eggplant rounds with 1½ tablespoons salt in a colander. Drain them in a colander over a sink bowl for 45 minutes to remove excess moisture.
Step 2
Bread eggplant rounds in batches with flour, eggs, and breadcrumbs. Pour oil into a large skillet over medium heat to coat the bottom.
Step 3
Pan-fry breaded eggplant rounds in batches for 2–3 minutes, flipping once, until golden brown.
Step 4
Move the cooked eggplant rounds to a paper towel-lined platter immediately. Cook all rounds by pan-frying, adjusting oil as needed.
Step 5
Halve brioche slider rolls and put 1 tablespoon of tomato sauce on the bottoms. Layer an eggplant round, another tablespoon of sauce, then sliced mozzarella on top.
Step 6
Repeat the assembly process with all buns and place on a parchment-lined baking sheet. Heat the broiler to high and carefully slide the baking sheet under until the cheese melts. Top sliders with bun tops and serve immediately.