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Sandwiches and rolls

Eggplant Parm Sliders

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
504 calories per serving


> 2 small eggplants
> 1/4 cup flour
> 1 egg
> 2 tbsp milk
> 1 cup panko bread crumbs
> 1/2 cup tomato sauce
> 4 oz mozzarella
> 8 fresh basil leaves
> 8 seeded slider rolls
> nonstick cooking spray


Preheat oven to 425 F. Peel and cut eggplant into ½ thick rounds.
Set up a breading station by putting the flour and bread crumbs in separate bowls. In another small bowl, crack the egg and add the milk. Whisk until smooth. Dust the eggplant in the flour, dip in the egg, then into the bread crumbs. Place breaded eggplant on a foil lined sheet tray. Repeat with remaining eggplant.
Liberally spray the breaded eggplant with nonstick baking spray. Bake for 15-18 min. spinning the tray halfway through cooking, until the bread crumbs are golden brown. Slice mozzarella and chop basil while eggplant is cooking.
Remove tray from oven. Top each eggplant with 1-2 tbsp tomato sauce and a small pievce of cheese. Return to oven for 2-3 min to melt cheese.
Sprinkle basil on top of the melted cheese and sandwich in slider buns.

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