Eggplant parmesan sliders
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Makes: about 10 slider patties
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
- Preheat oven to 400Β°.
- 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.
- 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.
- Dump the eggplant mixture into food processor and process until smooth and sort of pasty. Add to breadcrumb mixture.
- Add the quinoa and egg replacer and mix well. Form into mini patties. This mixtures makes about 10 small, but thick patties.
- Lightly fry patties in a skillet lightly coated with olive oil on medium-high heat until golden brown on each side (about 1β2 minutes on each side).
- Transfer patties to a baking sheet. Continue cooking in the oven for about 10 minutes.
- 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.
Note: Before frying the patties I breaded them by dipping each one into flour, then non-dairy milk, and then some panko breadcrumbs. I prefer the crunchy texture and feel it’s more authentic this way.
*The original recipe first appeared on my vegan food blog.