Soo….. you got a bunch of baby eggplants & you don’t know what to do?
Never fear my loves, I got 3 words for you:
Inspired in part by my absolute favorite sandwich of all time from Snarf’s, these eggplant parmesan sliders made me almost forget there was no meat in them!
THE SAUCE IS THE BOSS
I decided to forego regular marinara sauce for this recipe and instead chose Freddie Lee’s Ghetto Sauce. It’s made, packaged, & sold locally here in St. Louis. It’s frikkin delicious and that’s an understatement. I found this divine gift from above at the Historic Soulard Farmer’s Market one Saturday afternoon. I just gotta say, this sauce really took this dish to a whole new level. It is marketed as a multipurpose sauce and baby they ain’t lying. I’ve used it as a marinade for salmon, and as a salsa in my tortilla soup. And as if it being delicious wasn’t enough, it’s gluten free and has no high fructose corn syrup! Now that’s something I can get with.
No worries though all you non-St.Louisans. Even if you don’t have Ghetto Sauce on hand, regular pasta sauce will do just fine.
PREPPING THE PRODUCE
So first of all, let me just say that when you’re working with eggplant you must remember it is mostly water so you will need to prep it by drying it out.
I did this by slicing them all into small discs then placing them in a colander with a bowl underneath to catch the water. Sprinkle sea salt over each layer of eggplant, then place a paper towel over the top & weigh it down with something heavy. I used two cans of soup, but you can use anything heavy like a tea kettle or a jug of water. Let your eggplant sit for about 30-45 minutes.
I know, I know, it seems like forever but just watch an episode of Blackish, or Queen Sugar, you’ll be fine. These sliders are worth every minute of your time.
When you return, pat the eggplant dry with a paper towel & get ready to roast it, baby! I seasoned mine with olive oil & pepper but you can use whatever you like.
After roasting, it’s time to prepare your sliders!
- Dinner rolls or Hawaiian sweet rolls
- Eggplant, sliced & roasted
- Red pasta sauce
- Shredded mozzarella
- Melted butter
- Minced garlic
- Parsley flakes
- Grated parmesan
- Preheat oven to 350°F
- Slice the rolls in half lengthwise.
- Place the bottom half on a 9×13 baking tray.
- Spread the eggplant evenly on the rolls, followed by the red sauce, then mozzarella,
- Place the remaining half of the rolls on top
- Mix the melted butter with the garlic, parsley, and parmesan.
- Brush the top of the rolls with the butter glaze.
- Bake for 20 minutes.
- Slice, then serve!
I must say, this dish was truly egg-cellent, some might even say egg-straordinary!
(hehe, I had to throw those in there guys) 😉
Give this recipe a try and stay (mostly) meatless 🙂