These party-ready eggplant parmesan sliders are easy for guests to grab (and are vegetarian-friendly!). The lemon-ricotta spread really adds a level of flavor to these delicious bites. —Debbie Glasscock, Conway, Arkansas,
Ingredients
- 4 large eggs, beaten
- 1-1/2 cups seasoned bread crumbs
- 2 medium eggplant, peeled and cut into 1/4-inch slices
- 1/2 cup olive oil
- 1 container (15 ounces) whole-milk ricotta cheese
- 1/3 cup plus 1/4 cup grated Parmesan cheese, divided
- 2 tablespoons lemon juice
- 2 teaspoons dried parsley flakes, divided
- 1 teaspoon grated lemon zest
- 1/2 teaspoon kosher salt
- 2 packages (18 ounces each) Hawaiian sweet rolls
- 1-1/2 cups marinara sauce
- 24 slices fresh mozzarella cheese
- 1/2 cup butter, melted
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
1 slider: 347 calories, 19g fat (9g saturated fat), 68mg cholesterol, 420mg sodium, 33g carbohydrate (13g sugars, 3g fiber), 13g protein.
