Baked Eggplant Sandwiches
Serves: 2
Fatima Kris
1 January 1970
Based on User reviews:
58
Spice
48
Sweetness
49
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Olive Oil (divided)2 cups
Panko Bread Crumbs2 tsps
Salt1 cup
All-Purpose Flour1
Egg1 cup
Water1 cup
Onion (finely chopped)3 cloves
Garlic (minced)140 g
Goat Cheese (fresh)2 tbsps
Parsley (chopped fresh)2 tbsps
Basil Leaves (chopped fresh)1 cup
Pomegranate MolassesDirections:
1
Preheat the oven to 450 degrees F (230 degrees C)
2
Coat two large baking sheets with olive oil
3
In a medium bowl, stir together the panko crumbs, salt and 1/2 teaspoon pepper
4
In another bowl, whisk together the egg and water
5
Place the flour in a third bowl
6
Coat each slice of eggplant with flour, shaking off the excess, then dip into the egg, and finally coat with panko crumbs
7
Place on the oiled baking sheets
8
Bake for 12 minutes in the preheated oven, then turn over the slices and bake for an additional 12 minutes, or until golden brown
9
Remove from the oven and cool slightly, but leave the oven on
10
While the eggplant is baking, heat 1 tablespoon of oil in a skillet over medium heat
11
Add the onion; cook and stir until almost tender, then add the garlic
12
Cook for just about 1 minute
13
Remove from the heat and stir in the goat cheese, provolone cheese, parsley and basil
14
Season with pepper
15
Divide the cheese mixture among 8 slices of the eggplant (half)
16
Spread to cover, then top with remaining eggplant slices, pressing to compact
17
Return to the baking sheets
18
Bake in the preheated oven until eggplant is crisp, about 15 minutes
19
Place two sandwiches onto each serving plate, and drizzle with pomegranate molasses