Fried Eggplant Sliders
Ingredients
- 1 1/4 slice Organic Eggplant sliced 1/4 inch thick ⓘ
- 1 packages Spinach handful fresh organic spinach ⓘ
- 1 packages Mini whole wheat ciabatta rolls ⓘ
- 1 Organic red bell pepper sliced into strips ⓘ
- 1 kg Whole milk mozzarella sliced into 12 slices ⓘ
- 1 Panko Bread Crumbs ⓘ
- 1 dozen Sun dried tomatoes ⓘ
- 1 jar Fresh Pesto ⓘ
- 1 small Organic red onion thinly sliced ⓘ
- 1 Organic balsamic (or Italian) dressing ⓘ
- 1 Grape seed Oil
Instructions
- Season sliced eggplant with salt and lay on parchment paper for 30 minutes or preferably 1 hour
- In ziplock bag-Marinate red peppers, onions and spinach in balsamic dressing.
- (30 minutes or longer)
- Lightly rinse and pat dry eggplant with paper towels
- 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.
- Place fried eggplant on paper towels to drain.
- Meanwhile, in separate pan saute peppers and onions.
- Remove then add spinach and cook just until wilted so it retains its bright green color.
- Slice rolls and spread pesto on each side.
- Assemble each with a slice of eggplant, mozzarella sundries tomatoes, vegetables and bake at 400F for 5-10 minutes to heat bread and mozzarella is melted.
- Enjoy!
Nutrition & Diet Analysis (per serving)
691
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).