I wanted something that was easy for guests to grab, and vegetarian friendly. The lemon ricotta spread really adds a level of flavor to these delicious bites. Be sure not to rush the eggplant; it’s important to cook it until it’s buttery and tender. —Debbie Glasscock, Conway, Arkansas
Eggplant Parmesan Sliders
Updated on Nov. 15, 2023
Eggplant Parmesan Sliders
Prep Time
45 min
Cook Time
15 min
Yield
2 dozen
Ingredients
- 4 large eggs, beaten
- 1-1/2 cups seasoned bread crumbs
- 2 medium eggplant, peeled and cut into 1/4-inch slices
- 1/2 cup olive oil
- 2 packages (18 ounces each) Hawaiian sweet rolls
- 1 container (15 ounces) whole-milk ricotta cheese
- 1/3 cup plus 1/4 cup grated Parmesan cheese, divided
- 2 tablespoons lemon juice
- 2 teaspoons dried parsley flakes, divided
- 1 teaspoon grated lemon zest
- 1/2 teaspoon kosher salt
- 1-1/2 cups marinara sauce
- 24 slices fresh mozzarella cheese
- 1/2 cup butter, melted
Directions
- Preheat oven to 350°. Place eggs and bread crumbs in separate shallow bowls. Dip eggplant slices into eggs, then coat with crumbs. In a large skillet, cook eggplant in oil in batches until golden brown on both sides; drain on paper towels.
- Without separating rolls, cut rolls in half horizontally; arrange bottom halves in two greased 13x9-in. baking dishes. In a small bowl, mix ricotta, 1/3 cup Parmesan, lemon juice, 1 teaspoon parsley flakes, lemon zest and kosher salt. Spread over roll bottoms. Top with eggplant, marinara and mozzarella. Replace top halves of rolls. Brush with melted butter; sprinkle with remaining 1/4 cup Parmesan cheese and 1 teaspoon parsley.
- Bake, uncovered, until golden brown and cheese is melted, 15-20 minutes. Serve with additional warmed marinara.
Nutrition Facts
1 slider: 347 calories, 19g fat (9g saturated fat), 68mg cholesterol, 420mg sodium, 33g carbohydrate (13g sugars, 3g fiber), 13g protein.
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