Simple & flavorful eggplant Parmesan slider made with roasted tomatoes, crispy eggplant, creamy cheese, and crispy basil!
Total Time
1hr 40min
5.0
3 Ratings
Author: Vodka & Biscuits
Servings:
4
Ingredients
Tomato
•
4
Roma Tomatoes
, halved, de-stemmed
•
2
Tbsp
Brown Sugar
•
to taste
Salt
•
to taste
Ground Black Pepper
•
as needed
Olive Oil
Eggplant
•
1
Eggplant
•
to taste
Kosher Salt
•
1
cup
Italian-Style Breadcrumbs
•
1/2
cup
Panko Breadcrumbs
(optional)
•
1
Eggland's Best Classic Egg
, beaten
•
as needed
Canola Oil
Sandwich
•
1
piece
Burrata Cheese
•
to taste
Fresh Basil
•
2
Tbsp
Butter
•
1
clove
Garlic
, minced
•
4
Slider Buns
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Coat the Roma Tomatoes (4) in enough Olive Oil (as needed) to give them a nice rub. Toss in Brown Sugar (2 Tbsp) and give a sprinkle of Salt (to taste) and Ground Black Pepper (to taste).
3.
Place on baking sheet and roast 1 hour. Roasting is done when the tomato skin is wrinkly and the tomatoes are nice and juicy.
4.
Meanwhile, generously sprinkle Kosher Salt (to taste) on each Eggplant (1) on both sides. Allow to sit and sweat for 30 minutes.
5.
Rinse and dry eggplant. You must wash all that salt off.
6.
Gather your dipping station with the Eggland's Best Classic Egg (1). Combine Italian-Style Breadcrumbs (1 cup) and Panko Breadcrumbs (1/2 cup), if using both.
7.
Add enough Canola Oil (as needed) to coat 1/2" of a frying pan and heat to medium heat.
8.
Dip eggplant into egg, then the crumbs, then transfer to canola oil and cook 1-2 minutes on each side until browned. Transfer to paper towel. Repeat.
9.
Melt Butter (2 Tbsp) in a small saucepan and add Garlic (1 clove). Brush onto each half of the Slider Buns (4) and place under the broiler for 1-2 minutes until toasty.
10.
Create sandwich by spreading layer of Burrata Cheese (1 piece) then top with eggplant, roma tomatoes, and Fresh Basil (to taste). Enjoy!
Nutrition Per Serving
CALORIES
221
FAT
10.0 g
PROTEIN
4.1 g
CARBS
29.1 g
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