Eggplant Parmesan Sliders

Total Time

Prep: 45 min. Bake: 15 min.


2 dozen

Updated: Nov. 15, 2023
I wanted something that was easy for guests to grab, and vegetarian friendly. The lemon ricotta spread really adds a level of flavor to these delicious bites. Be sure not to rush the eggplant; it’s important to cook it until it’s buttery and tender. —Debbie Glasscock, Conway, Arkansas
Eggplant Parmesan Sliders Recipe photo by Taste of Home


  • 4 large eggs, beaten
  • 1-1/2 cups seasoned bread crumbs
  • 2 medium eggplant, peeled and cut into 1/4-inch slices
  • 1/2 cup olive oil
  • 2 packages (18 ounces each) Hawaiian sweet rolls
  • 1 container (15 ounces) whole-milk ricotta cheese
  • 1/3 cup plus 1/4 cup grated Parmesan cheese, divided
  • 2 tablespoons lemon juice
  • 2 teaspoons dried parsley flakes, divided
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon kosher salt
  • 1-1/2 cups marinara sauce
  • 24 slices fresh mozzarella cheese
  • 1/2 cup butter, melted


  1. Preheat oven to 350°. Place eggs and bread crumbs in separate shallow bowls. Dip eggplant slices into eggs, then coat with crumbs. In a large skillet, cook eggplant in oil in batches until golden brown on both sides; drain on paper towels.
  2. Without separating rolls, cut rolls in half horizontally; arrange bottom halves in two greased 13x9-in. baking dishes. In a small bowl, mix ricotta, 1/3 cup Parmesan, lemon juice, 1 teaspoon parsley flakes, lemon zest and kosher salt. Spread over roll bottoms. Top with eggplant, marinara and mozzarella. Replace top halves of rolls. Brush with melted butter; sprinkle with remaining 1/4 cup Parmesan cheese and 1 teaspoon parsley.
  3. Bake, uncovered, until golden brown and cheese is melted, 15-20 minutes. Serve with additional warmed marinara.

Nutrition Facts

1 slider: 347 calories, 19g fat (9g saturated fat), 68mg cholesterol, 420mg sodium, 33g carbohydrate (13g sugars, 3g fiber), 13g protein.