Delicious Eggplant Parmesan Sliders Recipe

With this Eggplant Parmesan Sliders dish, you can eat them with your fingers instead of forks.


– 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


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.

Step 7


– Calories: 178kcal,  – Carbohydrates: 19g,  – Protein: 9g,  – Fat: 7g,  – Saturated Fat: 3g,  – Cholesterol: 47mg,  – Sodium: 400mg,  – Potassium: 266mg,  – Fiber: 2g,  – Sugar: 4g,  – Vitamin A: 340IU,  – Vitamin C: 3.1mg,  – Calcium: 162mg,  – Iron: 1.5mg

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