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 “Parmigiana” 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 also make clean up easy — great when your’re tired. There’s no scrubbing or cleaning cookware, just paper to throw away.
Preheat oven to 425 degrees. 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 to 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 to 6 squares of parchment paper, sized 15-by-15 inches.
When the eggplant is ready, remove the eggplant slices and discard the used parchment paper. Return the baking sheet to a middle shelf in the oven 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 or 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 only a slice of eggplant. Press down to flatten the two 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 sheet. Bake on a middle shelf in the oven for 15 to 20 minutes. Remove from the oven and let them steam in their bags for 5 minutes before serving. Serve hot.
If fresh basil is not available, instead use the leaves from a couple of sprigs of fresh oregano or some dried oregano. If using dried leaves, 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.
Raw eggplant can be used. Just skip step 2, and instead salt the slices and let them drain in a colander for 30 minutes. Rinse and carefully pat dry. Get everything else ready while doing this.