Ingredients Jump to Instructions ↓

  1. 5 teaspoons 25ml Olive oil

  2. 2 cups 292g / 10oz Panko (Japanese breadcrumbs)

  3. 2 teaspoons 10ml Salt

  4. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  5. 1 cup 62g / 2 1/5oz All purpose flour

  6. 1 cup 198g / 7oz Egg (large)

  7. 1/4 cup 59ml Water

  8. 1 cup 198g / 7oz Long eggplant - cut crosswise (large) Into sixteen

  9. 1/3"-thk rounds

  10. 1/2 cup 31g / 1.1oz Finely-chopped onion

  11. 3 Garlic cloves - minced

  12. 5 oz 142g Soft fresh goat cheese

  13. 4 oz 113g Coarsely-grated sharp provolone cheese

  14. 2 tablespoons 30ml Chopped fresh parsley

  15. 2 tablespoons 30ml Chopped fresh basil Pomegranate molasses

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 450 degrees. Spray 2 large baking sheets with nonstick spray, then brush each with 2 teaspoons olive oil. Mix panko, 2 teaspoons salt, and 1/2 teaspoon pepper in medium bowl. Place flour in another medium bowl. Whisk egg and 1/4 cup water in shallow bowl. Coat each eggplant slice with flour; shake off excess, then dip into egg mixture, allowing excess to drip back into bowl. Coat with panko. Place on prepared sheets. Bake until bottoms are golden brown, turning once, about 12 minutes per side. Cool slightly on sheets. Maintain oven temperature. Meanwhile, heat 1 teaspoon oil in nonstick skillet over medium heat. Add onion; saute 5 minutes. Add garlic; stir 1 minute. Cool slightly. Mix in both cheeses, parsley, and basil. Season with pepper. Divide cheese mixture among 8 eggplant slices on 1 baking sheet; spread to cover. Top with remaining eggplant, pressing to compact and making 8 sandwiches. Bake until eggplant is crisp, about 15 minutes. Divide sandwiches among 4 plates; drizzle with pomegranate molasses. This recipe yields 4 servings. Per serving: calories, 522; total fat, 25 g; saturated fat, 11 g; cholesterol, 89 mg; fiber, 5 g


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