Description
There are sandwiches, there are sandwiches with eggplant… and there are Eggplant Sandwiches! Who needs bread anyway?
Ingredients
- 2 tablespoons olive oil, divided
- 2 cups panko bread crumbs
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 1 cup all-purpose flour
- 1 egg
- ¼ cup water
- 1 large long eggplant, cut crosswise into 1/3 inch thick slices
- ½ cup finely chopped onion
- 3 cloves garlic, minced
- 5 ounces fresh goat cheese
- 1 cup shredded sharp provolone cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil leaves
- ground black pepper to taste
- ½ cup pomegranate molasses
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Coat two large baking sheets with olive oil.
- In a medium bowl
- stir together the panko crumbs
- salt and 1/2 teaspoon pepper. In another bowl
- whisk together the egg and water. Place the flour in a third bowl. Coat each slice of eggplant with flour
- shaking off the excess
- then dip into the egg
- and finally coat with panko crumbs. Place on the oiled baking sheets.
- Bake for 12 minutes in the preheated oven
- then turn over the slices and bake for an additional 12 minutes
- or until golden brown. Remove from the oven and cool slightly
- but leave the oven on.
- While the eggplant is baking
- heat 1 tablespoon of oil in a skillet over medium heat. Add the onion; cook and stir until almost tender
- then add the garlic. Cook for just about 1 minute. Remove from the heat and stir in the goat cheese
- provolone cheese
- parsley and basil. Season with pepper.
- Divide the cheese mixture among 8 slices of the eggplant (half). Spread to cover
- then top with remaining eggplant slices
- pressing to compact. Return to the baking sheets.
- Bake in the preheated oven until eggplant is crisp
- about 15 minutes. Place two sandwiches onto each serving plate
- and drizzle with pomegranate molasses.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4