Eggplant Parmesan Sliders Recipe
Don't runaway when you hear the word eggplant. At first, I was a little intimidated to cook with them, now I can't get enough. They have the most amazing and delicious texture and flavor to them. You are going to love how healthy, simple, and delicious these sliders are.
Servings: 5
Calories: 619kcal
Equipment
Ingredients
- 1 eggplant peeled and sliced
- 3 eggs beaten
- 2 cups Italian Breadcrumbs
- 10 slices Provolone cheese or Mozzarella
- ½ cup spaghetti sauce to taste
- 10 dinner rolls small
Instructions
- Place the slices of eggplant in a salted bowl of water. Let them soak for 20 minutes, and then rinse and pat dry.
- Preheat oven to 350 degrees. Cover a baking sheet with foil and spray with cooking spray.
- Dip each slice of eggplant in the eggs, and then dredge it in the bread crumbs. Place each slice on the baking sheet. Repeat until sheet is full. My one eggplant had enough slices to fill up the entire sheet.
- Cook for 10 minutes, then remove from oven, flip over, and cook for another 10 minutes.
- Place 2-3 slices on each roll, top with spaghetti sauce and cheese.
- Makes 10 sliders.
Nutrition
Calories: 619kcal | Carbohydrates: 80g | Protein: 28g | Fat: 21g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 1592mg | Potassium: 590mg | Fiber: 9g | Sugar: 9g | Vitamin A: 697IU | Vitamin C: 5mg | Calcium: 552mg | Iron: 7mg