I hope everyone had a wonderful Monday! I’m meeting a friend for dinner tonight but wanted to share with you one of my meatless dishes for this Meatless Monday. The first time I made this dish I was so surprised how delicious it was I had to make again. It may be a little more time consuming but you will not regret it one bit.
I’m a complete meat eater. Unfortunately, I’m not any where a vegetarian or do I claim to be. I do like to however incorporate some meatless dishes into my week of food planning. If you are vegetarian and want a fun take on a “slider” give it a try or even if your a carnivore like me and want a meatless dish take a peek. It’s sure to be a crowd pleaser and a recipe you’ll be coming back to in the future.
Eggplant Parmesan Sliders
For the Eggplant:
1-Medium Size Eggplants, sliced ½ inch thick, peeled
2- Large Eggs
1 ½ C- Italian breadcrumbs
½ C- Parmesan or Romano Cheese, finely grated
½ T- Italian Seasoning
½ T- Garlic Powder
½ T- Onion Powder
Sprinkle: Salt (Extra to draw out moisture of eggplant)
1C- Marinara Sauce (Homemade or store bought)
10-12 slices of fresh mozzarella (I buy the one pre-sliced)
Directions: Remove moisture from eggplant by adding sliced eggplant to a strainer. Generously sprinkle salt over the eggplant. Leave for 30-60 minutes. After, rinse the eggplant with cold water and lay out on a paper towel to dry. In a bowl mix together bread crumbs, cheese, and spices. In a separate bowl add eggs and whisk with a splash of water. Preheat Oven to 375° Degrees. Spray baking sheet with olive oil cooking spray. Set up a breading station. First dip eggplant in the egg wash, then in the breadcrumbs to coat, place on the baking sheet. Repeat for remaining eggplant. Bake in oven for 10-12 minutes until bottom is slightly golden brown, flip over for another 10-12 minutes until the other side is golden brown in color. The eggplant should still be slightly firm and not mushy.
Assembling Sliders: Add marinara sauce to bottom bun, place an eggplant slice on bottom bun and top with a slice of fresh mozzarella and finish with a dollop of marinara sauce. Repeat with remaining eggplant.
Notes: You may need a less or more breadcrumbs. It all depends. I always seems to need a little more. It varies depending on the eggplant slices.