Baked Eggplant and Goat Cheese Sandwiches |
Created by Jenny
Monday, 21 January 2008
Description
These eggplant sandwiches are baked with a creamy goat cheese and provolone filling. Substituting baked eggplant slices for bread makes for a fun and tasty mid-day lunch!
Ingredients
At a glance
Makes
about 8 Sandwiches
- 2 cups panko bread crumbs
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 egg
- 1 cup all-purpose flour
- 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
- 1/2 cup pomegranate molasses
Methods/steps
- Preheat the oven to 450 ºF (230 ºC). Coat two large baking sheets with olive oil.
- In a medium bowl, stir together the panko crumbs, salt and black pepper. In another bowl, whisk together the egg and 1/4 cup 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.
- 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.
- While the eggplant is baking, sauté the onion and garlic in a saucepan with olive oil, until the onion is tender.
- Remove from the heat and stir in the goat cheese, provolone cheese, parsley and basil. Season with freshly ground black pepper.
- Divide the cheese mixture among half of the slices of eggplant. Spread to cover, then top with remaining eggplant slices, pressing to compact. Return to the baking sheets.
- Bake in the preheated oven until eggplant is crisp, about 15 minutes. Drizzle with pomegranate molasses before serving.
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Created by Jenny