How to Spring At Home Fried Eggplant Sliders

How to Spring At Home Fried Eggplant Sliders Delicious, fresh and tasty.

Fried Eggplant Sliders. Arrange the eggplant on the bread, top with a dollop of mayo and serve with sliced cucumbers or pickles. Stack eggplants sliders on bread buns and garnish with mayo and pickles, as you like. Fried Eggplant Sliders Great Meatless alternative bursting with crunch and flavor!

Lightly rinse and pat dry eggplant with paper towels.

You want to make sure the eggplant is well coated with the breadcrumbs, and the egg will help make the breadcrumbs stick.

But a nice medium high heat should be fine.

You can cook Fried Eggplant Sliders using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients of Fried Eggplant Sliders

1. Prepare 1 1/4 slice of Organic Eggplant sliced 1/4 inch thick.

2. You need 1 packages of Spinach handful fresh organic spinach.

3. It’s 1 packages of Mini whole wheat ciabatta rolls.

4. You need 1 of Organic red bell pepper sliced into strips.

5. You need 1 kg of Whole milk mozzarella sliced into 12 slices.

6. You need 1 of Panko Bread Crumbs.

7. You need 1 dozen of Sun dried tomatoes.

8. You need 1 jar of Fresh Pesto.

9. You need 1 small of Organic red onion thinly sliced.

10. It’s 1 of Organic balsamic (or Italian) dressing.

11. It’s 1 of Grape seed Oil.

12. Prepare 1 of Egg whites.

To make a quick marinara sauce, place a saucepot over medium-high heat.

Add the olive oil and onions.

Pat dry, then dredge each slice in flour, dip.

To prepare this Greek fried eggplant recipe, start by preparing the eggplant.

Fried Eggplant Sliders step by step

1. Season sliced eggplant with salt and lay on parchment paper for 30 minutes or preferably 1 hour.

2. In ziplock bag-Marinate red peppers, onions and spinach in balsamic dressing. (30 minutes or longer).

3. Lightly rinse and pat dry eggplant with paper towels.

4. Heat pan on medium to medium high heat with grape seed oil. Dip eggplant slices in egg whites & then Panko crumbs and fry until browned on both sides. We like the eggplant a little soft so 3-5 minutes per side..

5. Place fried eggplant on paper towels to drain..

6. Meanwhile, in separate pan sauté peppers and onions. Remove then add spinach and cook just until wilted so it retains its bright green color..

7. Slice rolls and spread pesto on each side. Assemble each with a slice of eggplant, mozzarella sundries tomatoes, vegetables and bake at 400°F for 5-10 minutes to heat bread and mozzarella is melted..

8. Enjoy!.

Place the eggplant in a colander and salt generously.

Spray the top of the breaded eggplant with olive oil spray, and sprinkle with salt.

Serve warm with Prego® Farmers' Market Classic Marinara as a dipping sauce.

I discovered how delicious it is, and it is never bitter.

Now I only buy the Chinese eggplant.