| Portions |
|---|
| Serves 6 |
Ingredients
For the Eggplant:
- 1 large eggplant (or 2 small eggplants), cut into 1-inch slices
- Kosher salt to taste
- 1 cup plain breadcrumbs
- 2 large eggs, beaten
- Freshly ground black pepper
- Cooking spray
For the Garlic Butter:
- 2 tablespoons unsalted butter
- 2 tablespoons freshly grated parmesan cheese
- 1 medium garlic clove, grated
- 1 teaspoon chopped fresh basil leaves
- Kosher salt and freshly ground black pepper to taste
For Assembly:
- 12 slider rolls, sliced in half
- 1 cup tomato sauce of choice or Spicy Vodka Pasta sauce
- 5 to 6 fresh basil leaves, torn
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
Directions
Make the eggplant:
- Line a large sheet pan with a few paper towels.
- Lay the eggplant slices on the prepared sheet pan in a single layer and generously season both sides with salt. Cover the top of the eggplant with more paper towels and add any remaining slices that didn’t fit in the first layer. Repeat if necessary, salting each new batch of eggplant. Cover the final layer with more paper towels and lay another sheet pan on top. Weight the sheet pan down with something heavy, such as a large bowl, and let the eggplant drain for 20 to 25 minutes.
- Preheat the oven to 400°F. Line two 9 × 13-inch sheet pans with parchment paper and set aside.
- Uncover the eggplant slices, transfer them to a large bowl, rinse them with water to remove the salt, and dry well with paper towels.
- Add the breadcrumbs to a shallow bowl and the eggs to another shallow bowl. Dip the eggplant slices in the egg, followed by the breadcrumbs, and ensure that they’re completely covered. Shake off any excess breadcrumbs.
- Lay the eggplant on the prepared sheet pans in a single layer. Sprinkle both sides with a pinch of salt and a few cracks of pepper. Spray the tops of the slices with cooking spray and bake for 15 to 20 minutes, until the bottoms are golden brown. Flip the eggplant, spray with more cooking spray, and bake for another 15 to 20 minutes, until golden. Set aside and leave the oven on.
Make the garlic butter:
- In a small microwave-safe bowl or measuring cup, melt the butter in the microwave on high for 10 seconds, stir, heat again for another 10 seconds, then stir and heat for another 10 seconds (so you don’t scorch the butter).
- Stir in the parm, garlic, basil, a pinch of salt, and a small crack of pepper. Set aside.
Assemble the sliders:
- Line a 9 × 13-inch baking dish with parchment paper. Cover the bottom with the bottom halves of the slider rolls—you may have to really smoosh them in there, and that’s okay!—then cover the rolls with 1/2 cup of the tomato sauce. Place the eggplant slices over the buns, followed by the remaining 1/2 cup of sauce and the basil. Sprinkle with the mozzarella and parm, then place the top halves of the buns on top.
- Brush the buns with the garlic butter and cover the baking dish with foil or parchment paper. Bake for 20 minutes, until the cheese has completely melted and the sauce is bubbling.
- Slice the sliders apart and serve.