CRISP CHEESE-FILLED EGGPLANT SANDWICHES WITH POMEGRANATE MOLASSES
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
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.
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Sergio Cardoso
[email protected]These sandwiches look amazing! I'm going to add them to my must-try list.
Mst Tan
[email protected]Thank you for sharing this recipe! I can't wait to try it.
Roy Milton
[email protected]I'm definitely going to make these sandwiches again. They're so delicious and easy to make.
Bangla Video of
[email protected]These sandwiches are a great way to use up leftover eggplant. They're also a good source of protein and fiber.
Njoku Emmanuel
[email protected]I love the crispy crunch of the eggplant and the gooey melted cheese. The pomegranate molasses adds a nice tangy flavor.
Abiba Kabia
[email protected]These sandwiches are perfect for a quick and easy lunch or dinner. They're also great for meal prep. I made a batch on Sunday and ate them throughout the week.
Md Milat
[email protected]I had a hard time finding pomegranate molasses at my local grocery store. I ended up using balsamic vinegar instead and it worked out fine.
Ghulamkhaliq Bugti
[email protected]The sandwiches were a bit too greasy for my taste. I think I'll try baking the eggplant next time instead of frying it.
Starla Stanford littrell
[email protected]I'm not a huge fan of eggplant, but these sandwiches were amazing! The eggplant was cooked perfectly and the flavors were spot-on. I'll definitely be making these again.
Ghost Realm
[email protected]These sandwiches are so easy to make and they're always a crowd-pleaser. I love that I can use up leftover eggplant and cheese in a delicious way.
Michael John
[email protected]I used feta cheese instead of mozzarella and it turned out great! The sandwiches were still crispy and flavorful. Highly recommend.
Ashuqullah King malang
[email protected]I've made this recipe several times now and it never disappoints. The eggplant always comes out perfectly crispy and the cheese is gooey and melted. My friends and family love them!
Sadaf Pervaiz
[email protected]These eggplant sandwiches were a hit! The combination of crispy eggplant, melted cheese, and tangy pomegranate molasses was simply divine. I especially loved the crunch of the panko breadcrumbs.