Ingredients

• 1 medium eggplant, peeled, diced
• 2 tbsp onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups panko breadcrumbs
• 2 tbsp vegan parmesan (or you can use nutritional yeast)
• 1 tsp oregano
• 1/2 tsp parsley
• 1/4 tsp salt
• dash black pepper
• 1/2 cup quinoa, cooked
• Ener-G Egg Replacer for 2 eggs
• olive oil for frying
• about 10 slider rolls, marinara sauce, vegan mozzarella, for assembling

Directions

1. Preheat oven to 400°.
2. Combine the panko, parmesan, oregano, parsley, salt and pepper in a food processor. Pulse until fine and well combined. Dump into a medium-large mixing bowl and set aside.
3. In a large non-stick skillet saute the onion for about 5 minutes or until soft and translucent. Add the garlic and cook for another 5 minutes. Add the eggplant and continue to cook for about 15 minutes or until eggplant is soft and gray in color. Allow to cool.
4. Dump the eggplant mixture into food processor and process until smooth and sort of pasty. Add to breadcrumb mixture.
5. Add the quinoa and egg replacer and mix well. Form into mini patties. This mixtures makes about 10 small, but thick patties.
6. Lightly fry patties in a skillet lightly coated with olive oil on medium-high heat until golden brown on each side (about 1–2 minutes on each side).
7. Transfer patties to a baking sheet. Continue cooking in the oven for about 10 minutes.
8. To assemble the sliders, top slider rolls with eggplant parmesan patty, a spoonful of your favorite marinara sauce, a small handful of vegan mozzarella, and a sprinkle of vegan parmesan.