-
(6 votes, average: 3.50 out of 5)
Loading...
Eggplant Parmigiana is a dish usually made for huge gatherings. These little sliders are a delicious treat during treatment and the perfect way to enjoy the ‘Parmigian’’ taste without having to cook for an army. The recipe is designed to be an easy, fun, and practical way to make just one or two portions. Roasting the eggplant cuts down on both fat and effort, and gives you time to get everything else ready while it cooks. The parchment packets not only help the sliders stay in shape as they cook, they make clean up easy, great when you’re tired. There’s no scrubbing or cleaning cookware, just paper to throw away.
Preparation
- Preheat oven to 425°F. Line a baking sheet with parchment paper and heat in the oven for 10 minutes. Brush the eggplant slices with olive oil. Lay them on the lined sheet in a single layer and roast on a high shelf for 10-15 minutes, or until lightly browned.
- While the eggplant is roasting, prep the rest of the ingredients. Thinly slice the tomatoes, tear basil into pieces, and cut 4-6 squares of parchment paper 15”x15”.
- When the eggplant is ready remove eggplant slices and discard the used parchment paper. Return the baking sheet to the oven, this time on a middle shelf to heat while you assemble the sliders.
- Take a sheet of parchment paper. Drizzle ½ teaspoon of olive oil In the middle. Lay one slice of roasted eggplant onto of the oil, top with a slice of tomato, 1-2 basil leaves, 2 teaspoons of ricotta, a drop of olive oil, and a pinch of salt. Repeat one time, topping the last layer of ricotta with a slice of eggplant only. Press down to flatten the 2 cheese layers slightly. Bring the top edges of the paper together and fold together, then twist each side together loosely to seal – the packet will look like a big piece of wrapped candy.
- When all the ingredients have been used up, place the wrapped sliders on the hot baking tray and Bake on a middle shelf for 15-20 minutes. Let them steam in their bags for 5 minutes. Serve hot.
Ingredients:
- 2 medium Italian eggplants, thinly sliced no more than ¼-inch thick
- 2 to 3 tablespoons olive oil.
- 2 to 3 very ripe medium beefsteak tomatoes
- 2 to 3 sprigs of fresh basil, leaves stripped off ( see Ann’s Tips)
- ½ cup ricotta cheese
- to taste
Nutritional Information
Calories
211 cals
Fat
13 g
Saturated Fat
4 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
7 g
Carbohydrates
20 g
Sugar
12 g
Fiber
9 g
Protein
7 g
Sodium
36 mg
*per serving
Ann's Tips and Tricks
If you can’t find fresh basil, instead use the leaves from a couple of sprigs of fresh oregano, or some dried oregano. If you use dried, don’t use too much, it’s stronger than fresh. A small pinch on the tomato slices will do.
For a higher fat dish, substitute the ricotta for thin slices of mozzarella.
You can make these with raw eggplant, just miss out step 2, and instead salt the slices and let them drain in a colander for 30 minutes. Rinse and carefully pat dry. You can get everything else ready while you are doing this.
