Baked Eggplant Sandwiches Recipe - Allrecipes.com
Baked Eggplant Sandwiches Recipe
  • READY IN 45 mins

Baked Eggplant Sandwiches

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 01, 2008

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!

 
Most Helpful Critical Review
May 11, 2009

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.

 

18 Ratings

Mar 24, 2009

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.

 
Nov 24, 2010

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.

 
Sep 19, 2005

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.

 
Apr 01, 2011

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.

 
May 22, 2012

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!

 
Feb 07, 2013

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.

 

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Nutrition

  • Calories
  • 620 kcal
  • 31%
  • Carbohydrates
  • 74.1 g
  • 24%
  • Cholesterol
  • 104 mg
  • 35%
  • Fat
  • 29.7 g
  • 46%
  • Fiber
  • 6.1 g
  • 24%
  • Protein
  • 28.4 g
  • 57%
  • Sodium
  • 1922 mg
  • 77%

* Percent Daily Values are based on a 2,000 calorie diet.

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