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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Remember that time I tried to make eggplant parmesan the traditional way? Oh, the stories I could tell! It involved a LOT of oil, a somewhat singed kitchen, and an end result that, while tasty, felt like a dietary commitment. So, I started tinkering. What if we could capture that same comforting flavor profile, but in a fun, approachable, dare I say slider form? And what if we gave it a BBQ kick? Thus, these Eggplant Parmesan BBQ Sliders were born. They are a flavor explosion, and so much easier (and less greasy!) than their traditional counterpart. My friend Sarah keeps raving about how these are her new go-to summer snack, and honestly, I can't blame her!
These sliders aren't just delicious, they're also surprisingly versatile. You can easily adapt the recipe to be vegetarian or even vegan. Use gluten-free buns to make them accessible to those with dietary restrictions. Or, if you are feeling bold, try adding some spicy sausage to the mix for an extra kick! The beauty of this recipe lies in its adaptability. Don't be afraid to tweak the ingredients to suit your taste. After all, cooking should be fun, not a chore. Embrace the chaos, experiment with flavors, and most importantly, enjoy the process!
Required Equipments
- Baking Sheet
- Parchment Paper
- Food Processor
- Small Bowl
- Oven
- Knife
Eggplant Parmesan BBQ Sliders with Basil Pesto: Frequently Asked Questions
Eggplant Parmesan BBQ Sliders with Basil Pesto
Elevate your BBQ game with these Eggplant Parmesan BBQ Sliders featuring a vibrant basil pesto. A delightful twist on classic comfort food, these sliders are perfect for parties, game days, or a fun weeknight meal!
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Let’s kick things off by preheating your oven to 400°F (200°C). This gets it nice and toasty for the eggplant.
- Slice the eggplant into 1/4-inch thick rounds. This is crucial for even cooking. If they’re too thick, they'll be undercooked in the middle. Too thin, and they'll turn to mush.
- Lightly brush both sides of each eggplant slice with olive oil. Don’t drown them! Just a light coating will do. This helps them get nice and golden brown.
- Season the eggplant slices with salt, pepper, and a pinch of garlic powder. Don't be shy with the seasoning; eggplant can be a bit bland on its own.
- Arrange the eggplant slices in a single layer on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze.
- Bake for 15-20 minutes, flipping halfway through, until the eggplant is tender and lightly browned. Keep an eye on them! Ovens can vary.
- While the eggplant is baking, prepare the basil pesto. In a food processor, combine fresh basil leaves, pine nuts, garlic cloves, Parmesan cheese, and a pinch of salt. Process until finely chopped.
- Slowly drizzle in olive oil while the food processor is running, until the pesto forms a smooth paste. Taste and adjust seasoning as needed. More garlic? More cheese? Go for it!
- In a small bowl, mix together your favorite BBQ sauce and a tablespoon of honey. This adds a touch of sweetness and balances the tang of the BBQ sauce. I use a smoky BBQ sauce, but feel free to use whatever you have on hand.
- Once the eggplant is done baking, let it cool slightly. Then, spread a thin layer of BBQ sauce mixture on one side of each slice.
- Top half of the eggplant slices with shredded mozzarella cheese. Use a generous amount! We want melty, cheesy goodness.
- Place the other half of the eggplant slices on top of the cheese-covered slices, creating mini eggplant parmesan sandwiches.
- Return the sliders to the baking sheet and bake for another 5-7 minutes, or until the cheese is melted and bubbly. Ooh, that sight!
- While the sliders are baking for the second time, lightly toast the slider buns. This prevents them from getting soggy.
- Once the sliders are out of the oven, spread a generous dollop of basil pesto on the top half of each bun.
- Assemble the sliders by placing the eggplant parmesan patties onto the bottom buns and topping with the pesto-covered top buns.
- Serve immediately and enjoy every saucy, cheesy bite! Maybe with a side of crispy fries, or even just a nice salad.
📝 Notes
- For a spicier kick, add a pinch of red pepper flakes to the BBQ sauce.
- You can use store-bought pesto to save time.
- Feel free to add other toppings like roasted red peppers or caramelized onions.
🍎 Nutrition
Calories: 350 kcal
Protein: 15 g
Fat: 20 g
Carbohydrates: 30 g
Fiber: 5 g
Calcium: 200 mg
