Eggplant Parmigiana Sliders

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Clock Icon for Prep Time 25 min prep
Person Icon for Serving Size 4 servings

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...


    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 Chef Tips)
    • ½ cup ricotta cheese, or

to taste

Nutrition Facts


211 cals


13 g

Saturated Fat

4 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

7 g


20 g


12 g


9 g


7 g


36 mg


  1. 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.
  2. 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”.
  3. 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.
  4. 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.
  5. 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.

Chef Tips

If fresh basil is not available, instead use the leaves from a couple of sprigs of fresh oregano, or some dried oregano. If dried leaves are used, 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 miss out 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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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