Deconstructed Eggplant Parmesan Sliders
Simple & flavorful eggplant Parmesan slider made with roasted tomatoes, crispy eggplant, creamy cheese, and crispy basil!
Ingredients
Cooking Instructions
step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Coat the Roma Tomatoes (4) in enough Olive Oil (as needed) to give them a nice rub. Toss in Brown Sugar (2 Tbsp) and give a sprinkle of Salt (to taste) and Ground Black Pepper (to taste).
step 3
Place on baking sheet and roast 1 hour. Roasting is done when the tomato skin is wrinkly and the tomatoes are nice and juicy.
step 4
Meanwhile, generously sprinkle Kosher Salt (to taste) on each Eggplant (1) on both sides. Allow to sit and sweat for 30 minutes.
step 5
Rinse and dry eggplant. You must wash all that salt off.
step 6
Gather your dipping station with the Eggland's Best Classic Egg (1). Combine Italian-Style Breadcrumbs (1 cup) and Panko Breadcrumbs (1/2 cup), if using both.
step 7
Add enough Canola Oil (as needed) to coat 1/2" of a frying pan and heat to medium heat.
step 8
Dip eggplant into egg, then the crumbs, then transfer to canola oil and cook 1-2 minutes on each side until browned. Transfer to paper towel. Repeat.
step 9
Melt Butter (2 Tbsp) in a small saucepan and add Garlic (1 clove). Brush onto each half of the Slider Buns (4) and place under the broiler for 1-2 minutes until toasty.
step 10
Create sandwich by spreading layer of Burrata Cheese (1 piece) then top with eggplant, roma tomatoes, and Fresh Basil (to taste). Enjoy!
