Monday, May 23, 2011

Eggplant Parmesan Sliders

These are really packed with flavor and are perfect if you are wanting something vegetarian.  The spicy tomato jam accents the richness of the mozzarella perfectly, and the egg plant melts in your mouth.


6-8 Slider buns
1 large egg plant
2 eggs
1 cup bread crumbs
1 1/2 cup flour
1/4 cup cornmeal
fresh buffalo mozzarella
mescaline greens
oil for frying
salt and pepper
tomato jam
dash of balsamic

Start by breading the egg plant.  Cut the eggplant into 6-8 thick pieces.  Separate your flour, 1 cup by itself seasoned with salt and pepper and 1/2 cup with bread crumbs and cornmeal.  First dip your egg plant in the seasoned flour, then dip it in the egg making sure it all gets covered, and finally dip it in the bread crumb mixture.  Allow these to sit on a wire rack for about 5 minutes to let the crust set.  Meanwhile heat a saute pan with some oil to about medium.  In very small batches fry off the egg plant, cooking each side until it is golden brown and adding oil in-between  batches.  Next assemble your sliders.  Toast your slider buns with a piece of the mozzarella on one side and some of the tomato jam on the other.  Add the egg plant and top with some mescaline greens tossed with a little olive oil and balsamic vinegar.  

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