Mini-eggplant sliders recipe

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  • Yield: 1 Serving


  • 1⁄2 cup panko bread crumbs
  • 1 jumbo egg
  • 2 slices, 1⁄2" thick, eggplant, peeled
  • 1 tablespoon olive oil
  • 1⁄3 cup ricotta cheese or Parmesan cheese
  • 1⁄4 cup tomato sauce + extra 1⁄4 cup for dipping, if desired
  • 1 teaspoon chopped red onion
  • 1 tablespoon dried basil
How to Make It
  1. Preheat oven to 350°F.
  2. Mix panko bread crumbs and dried basil in a bowl and place cracked egg in a separate bowl. Individually place slices of eggplant in egg and then in bread crumbs, making sure to cover entire slices.
  3. Prepare grill pan by warming olive oil to medium heat. Cook coated eggplant slices for 3–5 minutes per side or until coating is crunchy.
  4. In a baking pan, place 1 eggplant slice followed by the ricotta or Parmesan cheese, tomato sauce, and chopped red onion. Top with other eggplant slice.
  5. Bake for 5 minutes, enough to warm the ricotta or melt the Parmesan, depending on which cheese you have selected.
  6. Serve hot with fork and knife

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