Sliders with Crispy Eggplant

Name: Sliders with Crispy Eggplant
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 sliders
Ingredients: 2 medium eggplants, sliced into 1/2 inch rounds; 1 cup all-purpose flour; 2 large eggs, beaten; 1 cup breadcrumbs; 1 teaspoon salt; 1 teaspoon black pepper; 4 slider buns; Lettuce, sliced tomatoes, and your choice of condiments

Highlighted under: Comfort Food

I absolutely love these Sliders with Crispy Eggplant! This dish combines the satisfying crunch of perfectly fried eggplant with the rich flavors of your favorite condiments. Each bite bursts with a delightful contrast of texture and taste. Whether I’m preparing a quick weeknight dinner or hosting a casual gathering, these sliders are always a hit. The secret is in the double breading technique that ensures a crispy exterior while keeping the eggplant tender on the inside. Trust me, once you try these, you’ll want to make them again and again!

Created by

Keira Dalton

Last updated on 2026-01-06T09:28:13.678Z

When I first experimented with these sliders, I wanted to create a vegetarian option that was equally satisfying as a classic meat slider. The moment I took a bite, I knew I had hit the jackpot! The eggplant brings a unique flavor and texture that really elevates the dish. My friends and family couldn’t believe they were eating vegetables!

One of my key tips is to salt the eggplant before coating it. This simple step draws out excess moisture and prevents the eggplant from becoming soggy during cooking. It also enhances the overall flavor, making each slider even more delicious. I can't wait for you to try this recipe!

        Why You'll Love These Sliders
        Crispy exterior with a tender interior that melts in your mouth
Versatile toppings let you customize each slider to your liking
Perfect for a quick weeknight dinner or entertaining guests

      

Mastering the Double Breading Technique

The double breading process is crucial for achieving the ultimate crispy texture on the eggplant. This technique involves coating the slices in flour first, which helps the egg wash adhere better. The eggs then provide a binding agent for the breadcrumbs, resulting in a thicker, crunchier shell. If you find the breading isn't sticking, consider letting the eggplant rest for a moment after breading to ensure a better grip when frying.

For the breadcrumbs, I recommend using panko for an extra crunch. Regular breadcrumbs can work as well, but panko tends to produce a lighter, airier coating. If you’re looking for a gluten-free option, simply substitute the all-purpose flour and breadcrumbs with gluten-free counterparts – they yield fantastic results without compromising on texture.

Perfecting the Frying Process

When frying the eggplant, it’s essential to get the oil temperature just right. Heat the oil to about 350°F (175°C) before adding the eggplant slices. This ensures they start cooking immediately, preventing them from soaking up too much oil. If you don't have a thermometer, test by dropping a few breadcrumbs into the oil; they should sizzle and turn golden within seconds. Too cool, and the eggplant will end up greasy and soggy.

Fry the eggplant slices in batches to avoid crowding the pan, which can lower the oil temperature. Each batch should take about 3-4 minutes per side—look for a golden-brown color and a crispy exterior. After frying, place the slices on paper towels to absorb excess oil, which helps maintain that desired crunch.

Customize and Serve Your Sliders

These sliders are incredibly versatile; you can customize them with a variety of toppings to suit your taste. Consider adding layers of avocado for creaminess, or spicy mayo for a kick. Consider a drizzle of balsamic glaze, or even a sprinkle of feta cheese to elevate the flavors. With the combination of crispy eggplant and fresh toppings, the possibilities are endless.

If you plan to make these sliders in advance, you can prepare the eggplant and store it in the refrigerator for up to two days before frying. To reheat, simply place them in an oven at 375°F (190°C) for about 10-15 minutes to regain their crispiness. This dish can truly shine as a party platter, so feel free to make extra and enjoy the leftovers!

Ingredients

For the sliders, you will need the following ingredients:

Ingredients for Sliders

2 medium eggplants, sliced into 1/2 inch rounds
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
1 teaspoon salt
1 teaspoon black pepper
4 slider buns
Lettuce, sliced tomatoes, and your choice of condiments

Gather everything before you start for a smoother cooking experience!

Instructions

Follow these steps to create your sliders:

Prepare the Eggplant

Start by salting the eggplant slices and letting them sit for 15 minutes to draw out moisture. Rinse and pat dry.

Breading

Set up a breading station: Place flour in one bowl, beaten eggs in another, and breadcrumbs seasoned with salt and pepper in the last. Dip each eggplant slice first in flour, then egg, and finally in breadcrumbs.

Fry the Eggplant

Heat oil in a pan over medium heat. Once hot, fry the breaded eggplant slices until golden and crispy, about 3-4 minutes per side. Drain on paper towels.

Assemble the Sliders

Lightly toast the slider buns. Layer lettuce, fried eggplant, sliced tomatoes, and your favorite condiments before closing the sliders.

Adjust the toppings as you wish to make each slider your own!

Pro Tips

For an extra flavor boost, marinate the eggplant slices in balsamic vinegar for 30 minutes before breading.

Ingredient Insights

Eggplant is a fantastic vegetable to work with; it absorbs flavors beautifully and has a naturally creamy texture when cooked. Selecting the right eggplant is vital—look for firm, shiny skin without blemishes. Lighter varieties can also yield excellent results, making them ideal for frying and ensuring they cook evenly.

The seasoning is equally important in enhancing the overall flavor of the sliders. Feel free to experiment with adding spices, like garlic powder or paprika, to the breadcrumbs for an added kick. This flexibility allows you to tailor the flavor profile to match your particular cravings.

Troubleshooting Common Issues

If your fried eggplant ends up soggy instead of crispy, it’s likely due to the oil temperature being too low. Always ensure the oil is hot enough before frying, and avoid overcrowding the pan, which can drastically drop the temperature. If you experience stuck breading, the egg wash might not have adhered properly; try applying a second layer of egg before the breadcrumb coating.

Conversely, if the breading is burning while the eggplant remains undercooked, reduce the frying time and lower the heat to allow the inside to cook through without risking the outside burning. A consistent frying temperature will yield perfect results every time.

Questions About Recipes

→ Can I bake the eggplant instead of frying?

Yes, you can bake them at 400°F for about 25-30 minutes, flipping halfway through.

→ What can I serve these sliders with?

These sliders pair well with a side of sweet potato fries or a fresh salad.

→ How do I store leftovers?

Store any leftover eggplant slices in an airtight container in the refrigerator for up to 3 days.

→ Can this recipe be made gluten-free?

Absolutely! Substitute the all-purpose flour and breadcrumbs with gluten-free alternatives.