Crisp Cheese-Filled Eggplant Sandwiches with Pomegranate Molasses Recipe

Name: Crisp Cheese-Filled Eggplant Sandwiches with Pomegranate Molasses
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 5 teaspoons olive oil; 2 cups panko (Japanese breadcrumbs); 2 teaspoons salt; 1/2 teaspoon ground black pepper; 1 cup all purpose flour; 1 large egg; 1/4 cup water; 1 large long eggplant, cut crosswise into sixteen 1/3-inch-thick rounds; 1/2 cup finely chopped onion; 3 garlic cloves, minced; 5 ounces soft fresh goat cheese; 4 ounces coarsely grated sharp provolone cheese (about 1 cup); 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh basil; Pomegranate molasses

Servings: persons

Nonstick vegetable oil spray
5 teaspoons olive oil
2 cups panko (Japanese breadcrumbs)
2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup all purpose flour
1 large egg
1/4 cup water
1 large long eggplant, cut crosswise into sixteen 1/3-inch-thick rounds
1/2 cup finely chopped onion
3 garlic cloves, minced
5 ounces soft fresh goat cheese
4 ounces coarsely grated sharp provolone cheese (about 1 cup)
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
Pomegranate molasses

1
Preheat oven to 450F.
2
Spray 2 large baking sheets with nonstick spray, then brush each with 2 teaspoons olive oil.
3
Mix panko, 2 teaspoons salt, and 1/2 teaspoon pepper in medium bowl.
4
Place flour in another medium bowl.
5
Whisk egg and 1/4 cup water in shallow bowl.
6
Coat each eggplant slice with flour; shake off excess, then dip into egg mixture, allowing excess to drip back into bowl.
7
Coat with panko.
8
Place on prepared sheets.
9
Bake until bottoms are golden brown, turning once, about 12 minutes per side.
10
Cool slightly on sheets.
11
Maintain oven temperature.
12
Meanwhile, heat 1 teaspoon oil in nonstick skillet over medium heat.
13
Add onion; saute 5 minutes.
14
Add garlic; stir 1 minute.
15
Cool slightly.
16
Mix in both cheeses, parsley, and basil.
17
Season with pepper.
18
Divide cheese mixture among 8 eggplant slices on 1 baking sheet; spread to cover.
19
Top with remaining eggplant, pressing to compact and making 8 sandwiches.
20
Bake until eggplant is crisp, about 15 minutes.
21
Divide sandwiches among 4 plates; drizzle with pomegranate molasses.

769

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Nonstick vegetable oil spray, 5 teaspoons olive oil, 2 cups panko (Japanese breadcrumbs), 2 teaspoons salt, and more.

Yes, Crisp Cheese-Filled Eggplant Sandwiches with Pomegranate Molasses falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crisp Cheese-Filled Eggplant Sandwiches with Pomegranate Molasses

How did you like this recipe?

Frequently Asked Questions