Simple and easy, these crispy eggplant sliders are perfect for summer. Lightly breaded eggplant rounds are topped with juicy tomato, melted mozzarella and peppery fresh basil for a satisfying vegetarian bite.
Note: This recipe is not dairy-free. It was published before the site’s transition to dairy-free recipes and remains popular. You can experiment with dairy-free substitutes, though results may vary.
I had high hopes for my tomato plant this season, and then a swarm of pests discovered it. A few tomatoes survived, and one of those made these crispy eggplant sliders—so they are a small summer triumph despite my garden woes.
These sliders are an easy, flavorful vegetarian option for summer gatherings or a quick weeknight meal. They combine crisp, lightly breaded eggplant rounds with ripe tomato, fresh basil and gooey mozzarella for a balanced bite that feels both light and satisfying.
About these eggplant sliders
These sliders are straightforward to make and highlight seasonal produce. Slices of eggplant are breaded with panko and herbs, baked until crisp, then stacked on slider rolls with tomato and mozzarella. A fresh basil leaf added after baking brightens the flavors and keeps the slider fresh.
They work well as an appetizer for summer parties, picnic-style finger food, or a casual dinner. The recipe scales easily if you need more servings, and you can adapt toppings to taste—try a drizzle of balsamic glaze or a smear of pesto for variation.
Ingredients
For the eggplant
- 1 medium eggplant
- 1 large egg
- ¼ cup milk
- ½ cup flour (whole wheat works well)
- 1 cup panko breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
For assembling
- 8 slider rolls
- 8 slices mozzarella (or dairy-free alternative if desired)
- 8 slices tomato
- 8 fresh basil leaves
Instructions
To make the eggplant
- Preheat the oven to 400°F (200°C).
- Line a rimmed baking sheet with foil and set an oven-safe cooling rack inside. Spray the rack with nonstick cooking spray.
- Trim the eggplant and cut lengthwise into ½-inch thick slices. Using a round cutter (about 2½ inches) or a knife, cut about 16 rounds from the slices; quantity will vary with eggplant size. Set aside.
- In a small bowl, beat the egg and milk together. In a shallow bowl combine the flour, panko, salt, pepper, dried basil and dried parsley.
- Dip each eggplant round first into the egg mixture, then coat with the panko mixture, pressing the crumbs onto both sides. Arrange the rounds on the prepared rack and lightly mist them with cooking spray.
- Bake about 15 minutes, until the coating is crisp and the eggplant is tender.
To assemble
- Place two eggplant rounds on the bottom half of each slider roll. Top with a slice of mozzarella and a slice of tomato, then close with the top bun. Arrange the assembled sliders on a baking sheet lined with parchment.
- Bake 5–7 minutes, until warmed through, the cheese melts and the buns are lightly toasted.
- Remove the top bun, tuck a fresh basil leaf on the tomato, replace the top and serve immediately.
Notes
- If you don’t need perfectly round eggplant pieces, simply cut squares or rectangles with a knife instead of using a cutter.
- Slice tomato and mozzarella to your preferred thickness—thicker slices make a heartier slider.
- To make the sliders dairy-free, try a plant-based cheese, but outcomes may differ from the original recipe.
Nutrition (per slider, eggplant portion only)
Calories: 120 • Total Fat: 2g • Carbohydrates: 22g • Fiber: 3g • Protein: 4g • Sodium: 245mg
Nutrition estimates are approximate and intended for informational purposes only; actual values vary based on ingredients and portion sizes.
More eggplant recipes
- Eggplant Parmesan Pasta Skillet
- Kale and Eggplant Baked Ziti
- Baked Eggplant Rollatini
- Eggplant Rollatini Quinoa Casserole
- Mediterranean Hummus Bowls
If you try this recipe, please leave a rating and review — feedback is always appreciated.
