Best 8 Crisp Cheese Filled Eggplant Sandwiches With Pomegranate Molasses Recipes

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Crisp cheese-filled eggplant sandwiches with pomegranate molasses are a delightful fusion of flavors and textures, offering a tantalizing journey for your taste buds. The tender eggplant slices, carefully layered with a creamy and flavorful cheese filling, are expertly pan-fried until golden brown, achieving a crispy exterior that perfectly complements the smooth and savory interior. Drizzled with a sweet and tangy pomegranate molasses sauce, these sandwiches become an irresistible culinary masterpiece. Join us as we guide you through the process of creating this delectable dish, exploring the perfect combination of ingredients and cooking techniques to bring this mouthwatering recipe to life.

Here are our top 8 tried and tested recipes!

EGGPLANT SANDWICHES



Eggplant Sandwiches image

Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine.

Provided by Jamie

Categories     Main Dish Recipes     Sandwich Recipes

Time 30m

Yield 2

Number Of Ingredients 8

1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
¼ cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
½ cup crumbled feta cheese
¼ cup chopped fresh basil leaves

Steps:

  • Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
  • Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.

Nutrition Facts : Calories 802.1 calories, Carbohydrate 91.3 g, Cholesterol 43.8 mg, Fat 39.5 g, Fiber 8 g, Protein 23.8 g, SaturatedFat 10.5 g, Sodium 1460.2 mg, Sugar 12 g

BAKED EGGPLANT SANDWICHES



Baked Eggplant Sandwiches image

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

Provided by JOENAUJOKAS

Categories     Main Dish Recipes     Sandwich Recipes

Time 45m

Yield 4

Number Of Ingredients 16

2 tablespoons olive oil, divided
2 cups panko bread crumbs
2 teaspoons salt
½ teaspoon ground black pepper
1 cup all-purpose flour
1 egg
¼ cup water
1 large long eggplant, cut crosswise into 1/3 inch thick slices
½ 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
½ cup pomegranate molasses

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Coat two large baking sheets with olive oil.
  • 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.
  • 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, 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.
  • 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.
  • Bake in the preheated oven until eggplant is crisp, about 15 minutes. Place two sandwiches onto each serving plate, and drizzle with pomegranate molasses.

Nutrition Facts : Calories 620 calories, Carbohydrate 74 g, Cholesterol 97.3 mg, Fat 29.7 g, Fiber 6.1 g, Protein 28.4 g, SaturatedFat 14.9 g, Sodium 1921.9 mg, Sugar 5.4 g

CRISPY EGGPLANT AND PORTOBELLO MUSHROOM AND CHEESE SANDWICHES



Crispy Eggplant and Portobello Mushroom and Cheese Sandwiches image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Vegetable oil cooking spray
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 large eggs, beaten, at room temperature
2 cups panko breadcrumbs
Four 1/2-inch-thick eggplant slices (1/2 a medium eggplant)
Four 4-inch diameter portobello mushrooms, stemmed
2 tablespoons extra-virgin olive oil, for drizzling, optional
Four 1/2- to 3/4-inch-thick slices country wheat bread, toasted or grilled
3/4 cup jarred tomato-basil sauce, such as Giada De Laurentiis for Target
8 ounces gruyere cheese, shredded
2 cups arugula

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray 2 heavy baking sheets with vegetable oil cooking spray or line with silicon baking mats. Set aside.
  • In a medium bowl, mix together the flour, salt and pepper. Place the eggs in another medium bowl. Place the breadcrumbs in a third medium bowl. Toss the eggplant slices and mushrooms in the flour mixture to coat. Working in batches, dip the eggplant slices and mushrooms first in the eggs and then into the breadcrumbs to coat. Arrange in a single layer on the prepared baking sheet. Drizzle with the olive oil, if using, and roast until brown and crisp, about 20 minutes.
  • To assemble the sandwiches, spread each slice of bread with 2 tablespoons of tomato-basil sauce. Place the mushrooms on top. Add 1/4 cup of cheese and 1/2 cup of arugula. Place the eggplant slices on top. Spoon 1 tablespoon of tomato-basil sauce on top of the eggplant. Repeat for the remaining sandwiches and serve.

EGGPLANT WITH POMEGRANATE SAUCE



Eggplant with Pomegranate Sauce image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 12

1 1/2 pounds long, slender Japanese eggplants
Olive oil
Pomegranate Sauce
2 tablespoons pomegranate molasses
1 tablespoon fresh lemon juice
1 small clove garlic, peeled and crushed to a puree with 1/2 teaspoon salt
1/4 teaspoon sugar
1 1/2 tablespoons olive oil
1/2 teaspoon sea salt
2 to 3 tablespoons shredded fresh mint, preferably spearmint
1 tablespoon chopped flat-leaf parsley
2 tablespoons fresh pomegranate seeds (optional)

Steps:

  • Start the preparation the day before serving. Preheat the oven to 425 degrees. Lightly coat a baking sheet with olive oil.
  • Remove the stem end from each eggplant. Slice the eggplants on the bias into 1/2-inch thick ovals. Spread the slices on the baking sheet in a single layer and brush with olive oil. Bake the eggplants 12 minutes on each side, or until golden brown. Using a spatula, transfer the slices, overlapping slightly, to a shallow serving dish.
  • In a small bowl, combine the pomegranate molasses, lemon juice, garlic, sugar, olive oil, and salt; blend well. Drizzle the sauce over the eggplant. Top with the mint, parsley and pomegranate seeds. Cover with plastic wrap and let stand until ready to serve. Can be refrigerated overnight, but is best served at room temperature.

CRISP CHEESE-FILLED EGGPLANT SANDWICHES WITH POMEGRANATE MOLASSES



Crisp Cheese-Filled Eggplant Sandwiches with Pomegranate Molasses image

Provided by Brenda Langton

Categories     Sandwich     Onion     Bake     Low Fat     Vegetarian     Quick & Easy     Lunch     Condiment     Goat Cheese     Basil     Eggplant     Healthy     Parsley     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 16

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

Steps:

  • Preheat oven to 450°F. 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; sauté 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.

CRISPY EGGPLANT SANDWICH



Crispy Eggplant Sandwich image

Easy and delicious! You can prepare in advance, store in the fridge and fry at the right moment. Enjoy!

Provided by Angela G.

Categories     Ham

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 large eggplants
200 g ham
10 slices processed cheese
2 eggs
3 tablespoons flour
3 tablespoons breadcrumbs
1 teaspoon salt
1 cup seed oil
1 teaspoon black pepper

Steps:

  • Preheat the barbecue or griddle to a high heat.
  • Wash the eggplants, dry and cut in thin-slices lengthwise. Cook them for about 2 minutes each side until tender.
  • Fill eggplants with cheese and ham like a sandwich and set aside. Then, in two separate shallow bowls put the breadcrumbs, the flour and put the seasoned eggs with salt and pepper in another bowl.Dip eggplants sandwiches in the flour, then in the eggs and finally press them well in the breadcrumbs before frying them in the hot oil.
  • Heat some seeds oil in a frying pan and cook them for about 3 minutes each side: they should be crunchy outside within a soft, melting cheese.
  • Add a pinch of salt if you like. Enjoy!
  • NB: as an alternative to fry, put on a baking tray and bake in med oven until golden.

Nutrition Facts : Calories 395.8, Fat 18.1, SaturatedFat 9.3, Cholesterol 149.4, Sodium 2218, Carbohydrate 31.8, Fiber 10.1, Sugar 10.7, Protein 28.5

EGGPLANT SANDWICHES WITH FONTINA CHEESE AND SUN-DRIED TOMATOES



Eggplant Sandwiches With Fontina Cheese And Sun-Dried Tomatoes image

Provided by Craig Claiborne And Pierre Franey

Categories     lunch, main course

Time 15m

Yield Four servings

Number Of Ingredients 12

4 rounds eggplant, each about 1-inch thick, a total weight of about 3/4 pound
Salt to taste, if desired
Freshly ground pepper to taste
4 small rounds Fontina cheese, about 2 ounces
4 bottled sun-dried tomatoes, drained and split in half
1/2 cup flour
1 egg, lightly beaten
2 tablespoons water
1 cup fine fresh bread crumbs
Oil for shallow frying
Tomato sauce (see recipe), optional
Garlic, oil and anchovy sauce (see recipe), optional

Steps:

  • If desired, trim off and discard the skin of each eggplant round. Place each round on a flat surface and hold a knife parallel to the surface. Cut each round in half, splitting each sandwichlike almost but not through to the end. Leave a small hinge at one end of each round. Sprinkle with salt and pepper.
  • Fill each sandwich with a round of Fontina cheese and top each piece of cheese with a sun-dried tomato. Close each sandwich.
  • Dip each sandwich in flour and shake off excess. Beat the egg with water and dredge each sandwich, bottom and sides, in the mixture. Dredge each sandwich, bottom and sides, in bread crumbs to coat thoroughly. Shake off excess.
  • Fill a heavy skillet with oil to a depth of about half an inch. Heat until the temperature on a fat thermometer is about 375 degrees. Add the sandwiches in one layer and cook, turning occasionally, about three minutes or until each round is golden brown and cooked through. Drain on absorbent paper towels. Serve, if desired, with tomato sauce or garlic, oil and anchovy sauce.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 11 grams, Carbohydrate 66 grams, Fat 15 grams, Fiber 19 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 1469 milligrams, Sugar 22 grams, TransFat 0 grams

EGGPLANT (AUBERGINE) WITH POMEGRANATE MOLASSES



Eggplant (Aubergine) With Pomegranate Molasses image

Make and share this Eggplant (Aubergine) With Pomegranate Molasses recipe from Food.com.

Provided by evelynathens

Categories     Vegetable

Time 39m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs Japanese eggplants
olive oil
2 tablespoons pomegranate molasses
1 tablespoon fresh lemon juice
1 garlic clove, crushed to puree with
1/2 teaspoon salt
1/4 teaspoon sugar
1 1/2 tablespoons olive oil
1/2 teaspoon salt
2 -3 tablespoons of fresh mint, shredded
1 tablespoon flat leaf parsley, chopped
2 tablespoons pomegranate seeds (really pretty) (optional)

Steps:

  • Start the preparation the day before serving.
  • Preheat the oven to 425F degrees.
  • Lightly coat a baking sheet with olive oil.
  • Remove the stem end from each eggplant.
  • Slice the eggplants on the bias into 1/2-inch thick ovals.
  • Spread the slices on the baking sheet in a single layer and brush with olive oil.
  • Bake the eggplants 12 minutes on each side, or until golden brown.
  • Using a spatula, transfer the slices, overlapping slightly, to a shallow serving dish.
  • In a small bowl, combine the Pomegranate Molasses, lemon juice, garlic, sugar, olive oil, and salt; blend well.
  • Drizzle the sauce over the eggplant.
  • Top with the mint, parsley and pomegranate seeds.
  • Cover with plastic wrap and let stand until ready to serve.
  • (Can be refrigerated overnight, but is best served at room temperature.).

Tips:

  • To ensure the eggplant slices are cooked evenly, cut them into uniform thickness. This will help them cook at the same rate.
  • If you don't have a grill pan, you can also cook the eggplant slices in a regular skillet over medium heat. Just be sure to add a little oil to prevent them from sticking.
  • For a crispier sandwich, use a thicker bread. A sturdy bread will also help to hold up the sandwich better.
  • Be generous with the pomegranate molasses. It adds a delicious sweet and tangy flavor to the sandwich.
  • If you don't have pomegranate molasses, you can substitute balsamic vinegar or lemon juice.

Conclusion:

These crisp cheese-filled eggplant sandwiches with pomegranate molasses are a delicious and easy-to-make lunch or dinner option. They're perfect for a picnic or potluck, and they're sure to be a hit with your friends and family. So next time you're looking for a new and exciting sandwich recipe, give these eggplant sandwiches a try. You won't be disappointed!

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