Eggplant Parm Sliders
  • 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
  1. Preheat oven to 385 degrees.
  2. 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.
  3. Whisk the egg and water in a large enough dish that the eggplant rounds can be dipped in.
  4. Mix the breadcrumbs, chopped parsley, garlic powders salt and pepper in a bowl.
  5. 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.
  6. 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.
  7. 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.
  8. Brush the bun tops with the melted butter and sprinkle with a little garlic powder and chopped parsley.
  9. Back into the oven for about 10 minutes, until the cheese is melted and the buns are lightly golden.
Recipe by LeMoine Family Kitchen at