Ingredients
Scale
- 1 large eggplant
- Slider rolls
- Marinara sauce
- Shredded mozzarella cheese
- Grated parmesan cheese
- 2 eggs
- Italian breadcrumbs
- Olive oil
- Fresh basil (optional)
Instructions
- Slice the eggplant into half-inch thick rounds and salt them for 20 minutes to remove bitterness.
- Dab off the extra water from the eggplant slices.
- Coat eggplant in flour, dip in beaten eggs, and roll in seasoned breadcrumbs with parmesan.
- Fry or bake the eggplant until golden and crispy.
- Assemble the sliders: layer sauce, eggplant, mozzarella, more sauce, and parmesan in the rolls.
- Toast in the oven until the cheese is melted and bubbly.
- Serve hot with marinara for dipping.
Notes
For variations, try zucchini or portobello mushrooms instead of eggplant. Gluten-free breadcrumbs work well, and for a lighter version, bake the eggplant instead of frying.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying/Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slider
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg