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Baked Eggplant Sandwiches

By: JOENAUJOKAS  
"There are sandwiches, there are sandwiches with eggplant... and there are Eggplant Sandwiches! Who needs bread anyway?"

Rating: This weblink has been rated 6 times with an average star rating of 4.2 Read Reviews (4)

Rate/Review | 559 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 tablespoons olive oil, divided
  • 2 cups panko bread crumbs
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 cup all-purpose flour
  • 1 egg
  • 1/4 cup water
  • 1 large long eggplant, cut crosswise into 1/3 inch thick slices
  • 1/2 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
  • 1/2 cup pomegranate molasses

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C). Coat two large baking sheets with olive oil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake in the preheated oven until eggplant is crisp, about 15 minutes. Place two sandwiches onto each serving plate, and drizzle with pomegranate molasses.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 623 | Total Fat: 29.7g | Cholesterol: 104mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2008 by cookinRN 
I couldn't find any pomegranate molasses (where do you get that?), but followed the recipe... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 11, 2009 by Weaam 
Pomegranate molasses is tangy not sweet, so cannot be replaced with any other molasses. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 19, 2005 by ESTEPHAN 
I simplified this recipe a bit in the interest of time, and also substituted feta cheese in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 24, 2009 by candace.joy 
This is my new favorite eggplant recipe! It takes a little time, but they are sooo good. I... MORE

 
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