Eggplant Parm Sliders. Fun sized classic Italian sandwich. A quick tomato sauce, baked eggplant rounds and some shredded mozzarella. Great for dinner or as a party food too! Oh and those slider buns are brushed in melted butter and sprinkled with garlic powder and fresh parsley… AMAZING!
Last nights dinner was too good not to share with you all! These Eggplant Parm Sliders are easy to make and mouth watering delicious and budget friendly too! A little bonus is theres no frying here, I baked the eggplant rounds right in the oven. Less mess, less oil and all the great taste. The sauce is really basic and cooks up quickly but you can certainly use your favorite jarred sauce if you’d like. Can’t forget the simple finishing touch that adds incredible flavor… melted butter brushed on the tops of the buns then sprinkled with garlic powder and fresh parsley.
This girl grew up on the Italian classics and I love passing that love down to our boys. Thankfully they will try just about ANYTHING and rarely do I have to make different meals for us and them. I thought sliders would be a really fun little twist on the classic. I cut a ton of calories out simply by baking the breaded eggplant rounds rather then frying them and as you can see, they still get nice and golden.
I made a quick homemade sauce for these using San Marzano tomatoes- yes a little more expensive but the fresh flavor of these tomatoes is incredible, especially when you aren’t cooking the sauce for long! I only needed one can of the tomatoes for the sauce and thats giving you plenty extra to dip the sliders into.
My family absolutely devoured these and I think you’ll love them too! I served these with roasted cauliflower and let me tell ya, this is one very budget friendly meal! I was able to make 10 sliders with ONE large eggplant!
NOTE: The amount of breadcrumb {and number of sliders you get} you need may vary slightly depending on the size of the eggplant. I used one very nice sized one.
- 1 large eggplant, peeled & sliced into ½" rounds
- 1 egg lightly whisked with a splash of water
- 1 cup Italian seasoned breadcrumbs
- small handful chopped parsley
- 1 tsp garlic powder
- a pinch of salt and pepper
- shredded mozzarella
- 10 slider buns
- 2 Tbsp butter
- garlic powder to sprinkle on buns
- chopped parsley to sprinkle on buns
- For the sauce:
- 3 Tbsp olive oil
- 1- 28 oz can San Marzano tomatoes, pureed
- 3 garlic cloves rough chop
- handful of fresh basil leaves
- pinch salt & pepper
- Preheat oven to 385 degrees.
- Get the sauce started first so it can simmer away. Heat a pot over medium low heat and add the olive oil and garlic. Once slightly softened add in the tomato puree, basil, salt and pepper. Simmer for 30 minutes.
- Whisk the egg and water in a large enough dish that the eggplant rounds can be dipped in.
- Mix the breadcrumbs, chopped parsley, garlic powders salt and pepper in a bowl.
- Dip each round of eggplant into the egg and then coat with the breadcrumbs. Place onto a baking sheet that has been sprayed with cooking oil spray.
- Once all the rounds are on the baking sheet give the tops a spray of oil. This will help them get golden. Bake for 15 minutes then flip the pieces and bake another 15 minutes.
- Place a round of eggplant onto the bottom bun, add on a spoonful of sauce and a sprinkle of shredded mozzarella. Repeat and place bun tops on.
- Brush the bun tops with the melted butter and sprinkle with a little garlic powder and chopped parsley.
- Back into the oven for about 10 minutes, until the cheese is melted and the buns are lightly golden.
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Joanne T Ferguson
Sounds and looks delicious Angela! love eggplant and could go for one or two of these right now! YUM
Angela LeMoine
Oh thank you so much Joanne. I thought they made for a really fun meal and I have to tell you, they are absolutely delicious!! My family really enjoyed them!