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Baked Eggplant Sandwiches
Baked Eggplant Sandwiches
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Elevate your sandwich game with our Eggplant Sandwiches! Crispy baked eggplant loaded with goat cheese, provolone, and herbs, topped with pomegranate molasses. A classy summer delight without the bread!
Ingredients:
  • 2 tablespoons olive oil, divided
  • 2 cups panko bread crumbs
  • 2 teaspoons salt
  • 0.5 teaspoon ground black pepper
  • 1 cup all-purpose flour
  • 1 egg
  • 0.25 cup water
  • 1 large long eggplant, cut crosswise into 1/3 inch thick slices
  • 0.5 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
  • 0.5 cup pomegranate molasses
Instructions:
  • Preheat the oven to 450°F (230°C) and generously coat two large baking sheets with olive oil.
  • Combine panko crumbs, salt, and 1/2 teaspoon pepper in a medium bowl. In a separate bowl, whisk together the egg and water. Place flour in a third bowl. Coat each eggplant slice with flour, then dip in the egg mixture, and coat with panko crumbs before placing on oiled baking sheets.
  • Bake the slices in the preheated oven for 12 minutes, flip them over, and bake for another 12 minutes until golden brown. Cool slightly while keeping the oven on.
  • As the eggplant bakes, warm 1 tablespoon of oil in a skillet over medium heat. Sauté onion until nearly tender, then add garlic and cook for 1 minute. Take the skillet off the heat and mix in goat cheese, provolone cheese, parsley, and basil. Season with pepper.
  • Evenly distribute the cheese mixture on 8 eggplant slices. Spread it out, then cover with the remaining eggplant slices, pressing down gently. Place them back on the baking sheets.
  • Crisp the eggplant in the preheated oven for about 15 minutes. Serve each plate with two sandwiches and drizzle with pomegranate molasses.

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