Eggplant Sliders with Arugula Pesto
If you don't want to use your broiler, you can bake the eggplant at 375 degrees for 10-15 minutes or until crispy and browned.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
- 1 cup all-purpose flour
- 2 large eggs lightly beaten
- 1 cup panko Japanese breadcrumbs + more if needed
- 1 medium to small sized eggplant cut crosswise into 8 (1/2-inch-thick) slices
- extra virgin olive oil
- kosher salt
- Cooking spray
- 2 cups tomato sauce or marinara sauce; store bought or homemade
- 2 cups arugula pesto
- 8 slider buns or rolls; toasted
- 1-2 to matoes sliced
Preheat your broiler to high.
Set up dredging station for your eggplant: Place flour, eggs and panko in a three separate shallow dishes. Sprinkle each eggplant slice evenly with a little salt on both sides. Dredge both sides of the eggplant slices in the flour; then the egg, and lastly in the panko. Place the breaded eggplant slices on a baking sheet lightly coated with cooking spray or on a prepared non-stick baking sheet. Drizzle with a little olive oil. Broil the eggplant for 3 minutes on each side or until lightly browned. Transfer eggplant slices to a plate.
Place marinara in a microwave-safe bowl and microwave on HIGH for 2-3 minutes or until hot; or heat on the stove. Keep warm.
To assemble your sliders: Toast the slider buns. Spread some arugula pesto on the bottom bun, top with one tomato slice, one eggplant slice and then slather on some tomato sauce and/or more arugula pesto. Top with the other half of the slider bun and enjoy!