Fried Eggplant Sliders

Name: Fried Eggplant Sliders
Cuisine: American
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; 1 Egg whites

Carol Kupper @cook_3521502

Great Meatless alternative bursting with crunch and flavor!

Carol Kupper @cook_3521502

Great Meatless alternative bursting with crunch and flavor!

Saved

Ingredients

1 1/4 sliceOrganic Eggplant sliced 1/4 inch thick
1 packagesSpinach handful fresh organic spinach
1 packagesMini whole wheat ciabatta rolls
1Organic red bell pepper sliced into strips
1 kgWhole milk mozzarella sliced into 12 slices
1Panko Bread Crumbs
1 dozenSun dried tomatoes
1 jarFresh Pesto
1 smallOrganic red onion thinly sliced
1Organic balsamic (or Italian) dressing
1Grape seed Oil
1Egg whites

Saved

Steps

1

Season sliced eggplant with salt and lay on parchment paper for 30 minutes or preferably 1 hour
2

In ziplock bag-Marinate red peppers, onions and spinach in balsamic dressing. (30 minutes or longer)
3

Lightly rinse and pat dry eggplant with paper towels
4

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.
5

Place fried eggplant on paper towels to drain.
6

Meanwhile, in separate pan sauté peppers and onions. Remove then add spinach and cook just until wilted so it retains its bright green color.
7

Slice rolls and spread pesto on each side. Assemble each with a slice of eggplant, mozzarella sundries tomatoes, vegetables and bake at 400°F for 5-10 minutes to heat bread and mozzarella is melted.
8

Enjoy!