Eggplant Parm Sliders
Ingredients: eggplant, kosher salt, flour, egg, breadcrumbs · 120 min cook time · 450kcal · ~₩15,000
Ingredients
2개 eggplant, 10g kosher salt, 100g flour, 2개 egg, 150g breadcrumbs, 3컵 sauce, 200ml oil
Instructions
1. Cut two eggplants into 1/4 inch slices. Spread them out on paper towels on a rimmed baking sheet.
2. Generously salt both sides of the eggplant slices with kosher salt. Top with more paper towels, cover with another baking sheet, and weigh it down. Let sit for 20 minutes to draw out moisture.
3. Prepare a three-stage breading system: one dish with flour, one with egg, and one with breadcrumbs. Dredge each eggplant slice first in flour, then in egg, then in breadcrumbs.
4. Ensure you have about 3 cups of sauce, either jarred or homemade.
5. Preheat about an inch of oil in a pan to approximately 325°F (163°C).
6. Fry the breaded eggplant slices for 1 to 2 minutes per side until golden brown.
7. Assemble the eggplant parm. (Specific assembly steps are not detailed in the transcript, but implied.)
8. Wrap the assembled eggplant parm in plastic wrap and refrigerate for up to 2 days before baking.
9. Preheat oven to 375°F (190°C). Bake the eggplant parm for 45 minutes to an hour.
10. In the last 10 minutes of cooking, increase the oven temperature to 425°F (218°C).
11. Let the eggplant parm sit for at least half an hour after baking. Scoop off the top half to make twice as many sliders.
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