Eggplant Parmesan Sliders Recipes

Steps:

• Put a baking sheet on the bottom rack of the oven and preheat to 500 degrees F. Position a wire rack over a second baking sheet and set aside.
• Mix the panko and Parmesan in a shallow bowl and season with salt and pepper. Season both sides of the eggplant with salt and pepper. Dip only one side of the eggplant slices first in the beaten egg, then in the breadcrumb mixture to coat. Transfer to the wire rack.
• Carefully remove the baking sheet from the oven and reduce the oven temperature to 350 degrees F. Pour the oil directly onto the hot baking sheet. Working quickly, place the eggplant slices panko-side down onto the oiled baking sheet. Dollop sauce directly on the center of each eggplant slice, then top with a nice slice of mozzarella (drape it over the sides of the eggplant for legendary crispy bits). Put immediately back on the bottom rack of the oven and bake until the bottoms are golden brown and the tops are melted and bubbly, 15 to 20 minutes.
• Garnish each eggplant medallion with a basil leaf. Serve immediately, either individually or in a giant stack.

Steps:

• Put a baking sheet on the bottom rack of the oven and preheat to 500 degrees F (or as high as your oven will go). Position a wire rack over a second baking sheet, spray with nonstick spray, and set aside.
• For the eggplant: Peel the eggplant and cut crosswise into 1/2-inch-thick medallions. Mix the panko and Parmesan together in a shallow dish and season with salt and pepper. In a separate shallow dish, beat the eggs. Dip only one side of the eggplant slices first in the beaten egg, then in the breadcrumb mixture to coat. Transfer to the wire rack.
• Carefully remove the hot baking sheet from the oven and reduce the oven temperature to 350 degrees F. Pour the oil directly onto the hot baking sheet. Working quickly, place the eggplant slices, panko-side down onto the oiled baking sheet. Sprinkle the unbreaded side with salt. Put immediately back on the bottom rack of the oven and bake until the breaded bottoms are golden brown, 15 to 20 minutes. Remove eggplant from oven and flip over so the golden breaded side is facing up.
• For the sandwich: Slice the rolls in half horizontally, keeping them all attached. Spread the bottom of the rolls with the tomato pesto and place on a baking tray.
• Heat the butter in a small pan over medium-low heat. Add the garlic and a pinch of salt and cook, stirring, at a low simmer so that the garlic infuses the butter, about 5 minutes. If the garlic starts to brown too quickly, lower the heat. Set aside.
• Layer half of the mozzarella on top of the pesto, then the eggplant, then the remaining mozzarella. Place the top of the rolls back on the sandwich. Brush the tops with the garlic butter. Bake the sliders in the oven until the cheese is melted and the bread is slightly toasted, 10 to 12 minutes.
• For the sauce: In a saucepan, add the vodka sauce and heat over medium- to medium-low heat until warm. Whisk in the Calabrian chiles and cream. Set aside.
• Remove the rolls from the oven and brush with more garlic butter. Cut into small sliders and serve with the vodka sauce alongside for dipping.

Steps:

• Preheat oven to 375º. In a large skillet, cook green pepper and mushrooms in oil over medium-high heat until tender, 6-8 minutes. Pour in pizza sauce and stir to combine. Set aside. , Without separating rolls, cut package in half horizontally; arrange bottom halves on a greased baking sheet. Spread with pizza sauce mixture and layer with pepperoni, olives and mozzarella; replace top halves of rolls. Brush dressing over rolls and sprinkle with Parmesan. , Bake, uncovered, until rolls are heated through and mozzarella is melted, 12-15 minutes. Cover with foil if top browns too quickly. Remove and let stand 5 minutes before slicing.