Fried Eggplant Sliders

Name: 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; 1 Egg whites

12 ingredients

13 steps

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

Directions

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.
3

(30 minutes or longer)
4

Lightly rinse and pat dry eggplant with paper towels
5

Heat pan on medium to medium high heat with grape seed oil.
6

Dip eggplant slices in egg whites & then Panko crumbs and fry until browned on both sides.
7

We like the eggplant a little soft so 3-5 minutes per side.
8

Place fried eggplant on paper towels to drain.
9

Meanwhile, in separate pan saute peppers and onions.
10

Remove then add spinach and cook just until wilted so it retains its bright green color.
11

Slice rolls and spread pesto on each side.
12

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.
13

Enjoy!