Eggplant Parm Sliders Recipe

Directions

1. 1

   Prepare the Eggplant

   Slice the eggplant into 1/2-inch thick rounds. Sprinkle both sides with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.

2. 2

   Bread the Eggplant

   Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each eggplant slice first in flour, then dip in eggs, and finally coat with breadcrumbs.

3. 3

   Fry the Eggplant

   Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices for about 3-4 minutes on each side until golden brown. Remove and place on a paper towel to drain excess oil.

4. 4

   Assemble the Sliders

   Preheat the oven to 350°F (175°C). Slice the garlic knots in half horizontally. Spread a layer of marinara sauce on the bottom half of each garlic knot. Place a fried eggplant slice on top, add a slice of fresh mozzarella, and a few basil leaves. Top with the other half of the garlic knot.

5. 5

   Bake the Sliders

   Arrange the assembled sliders on a baking sheet and bake for about 10-12 minutes, or until the cheese is melted and bubbly.

6. 6

   Serve

   Remove from the oven and let cool slightly. Serve warm with additional marinara for dipping.