"There are sandwiches, there are sandwiches with eggplant... and there are Eggplant Sandwiches! Who needs bread anyway?" — JOENAUJOKAS
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olive oil, divided
panko bread crumbs
ground black pepper
large long eggplant, cut crosswise into 1/3 inch thick slices
finely chopped onion
fresh goat cheese
shredded sharp provolone cheese
chopped fresh parsley
chopped fresh basil leaves
ground black pepper to taste
I couldn't find any pomegranate molasses (where do you get that?), but followed the recipe otherwise exactly. They were wonderful! I will make again, except I think I will either cut the salt in half or eliminate completely to test (they weren't too salty, but I'll try to eliminate the salt & see if it doesn't sacrifice any flavor). Thank you!
Pomegranate molasses is tangy not sweet, so cannot be replaced with any other molasses. I would replace it with tamarind soaked in water or balsamic vinegar if I don't have pomegranate molasses. Also, Halloumi cheese (which is goat cheese) goes well with eggplant not any other type of goat cheese. If I don't have halloumi cheese, I would use mozzarella cheese not a goat cheese.
This is my new favorite eggplant recipe! It takes a little time, but they are sooo good. I used feta instead of goat cheese and didn't use the molasses. There was no need for any topping. These would be great as appetizer bites if you used baby eggplants.
These were so delish! It did take me a long time to make. Longer than the prep and cook time, but I think I'm slower and more meticulous than some people. The adjustments I made were minor, but for other cooks I'll list them. I made mine for 3 servings - used 1 cup of quinoa flakes since I only had 1/2 cup of panko - this was a very good addition. I used dried basil and did reduce salt by 1/2 teaspoon, which I thought was just right. My provolone cheese was not the sharp kind - it was the smoked kind. The pomegranate molasses is a very nice flavorful touch and the recipe for making some is on this website. It lasts in the refrigerator for a long time [kind of like simple syrup does.] I had a great beer with it Blanche De Bruxelles - Biere Blanche White Beer. Yummy! Final note - this tastes close to a wonderful sandwich we have eaten at a local Mediterranean restaurant called Cafe Rakka in Hendersonville, TN - which was featured on "Diners, Drive-Ins and Dives" back in Oct. - except theirs is on pita bread. Again amazing - thank you Joenaujokas.
I simplified this recipe a bit in the interest of time, and also substituted feta cheese in place of the goat cheese. I did not have pomegranae molasses, so I tried it both with regular molasses and with ketchup.
As I prepared it, I would give this a 3, but as written, I expect it would be better -- hence the rating of 4.
This was a nice break from the same old dinners. It was a great sandwich although the leftovers didn't hold up so well. I didn't have pomegranite molasses and didn't use anything as a substitute.
Made the exactly as it as written. Except no added salt, it's not needed in this recipe. I used the pomegranate molasses recipe from this site as well, really easy with only 3 ingredients.
Would be great as an appetizer, just making the eggplant slices smaller. Quite possibly one of the best recipes I have found on this site. Thank you!
Made some changes but totally awesome recipe. Added sauteed spinach, and tried a instant potato coating. Its the bomb. No pomegranate molasses but I'm very happy how mine turned out.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Eggplant Sandwiches
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 620
** Calories from Fat: 268
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