Description
Delicious mini eggplant Parmesan sandwiches perfect for appetizers or a light meal.
Ingredients
Scale
For the Crust:
- 1 large eggplant, sliced into 1/2-inch rounds
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 eggs, beaten
- 1 cup marinara sauce
- 8 small slider buns
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a shallow dish, mix breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper.
- Dip each eggplant slice into beaten eggs, then coat with the breadcrumb mixture.
- Heat olive oil in a skillet over medium heat. Fry eggplant slices until golden brown, about 2-3 minutes per side. Transfer to the prepared baking sheet.
- Top each eggplant slice with marinara sauce and mozzarella cheese. Bake for 10-12 minutes, until cheese is melted.
- Toast slider buns lightly if desired. Assemble sliders by placing a cheesy eggplant slice between each bun.
- Serve warm and enjoy!
Notes
You can customize the seasonings to taste.