Crispy Baked Eggplant Sandwiches
Ingredients List
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2 tablespoons olive oil, divided
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2 cups panko bread crumbs
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2 teaspoons salt
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½ teaspoon ground black pepper
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1 cup all-purpose flour
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1 egg
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¼ cup water
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1 large long eggplant, cut crosswise into 1/3 inch thick slices
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½ cup finely chopped onion
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3 cloves garlic, minced
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5 ounces fresh goat cheese
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1 cup shredded sharp provolone cheese
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2 tablespoons chopped fresh parsley
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2 tablespoons chopped fresh basil leaves
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ground black pepper to taste
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½ cup pomegranate molasses
Step-by-Step Instructions
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Preheat your oven to 450°F (230°C) and coat two large baking sheets with olive oil.
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In a medium bowl, mix together panko breadcrumbs, salt, and 1/2 teaspoon of pepper. In a separate bowl, whisk the egg and water. Place flour in a third bowl. Coat each eggplant slice in flour, shaking off the excess, dip in the egg mixture, and then coat with panko breadcrumbs. Arrange on the prepared baking sheets.
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Bake the eggplant in the preheated oven for 12 minutes, then flip the slices and bake for another 12 minutes or until golden brown. Remove from the oven and let them cool slightly, but leave the oven on.
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While the eggplant bakes, heat 1 tablespoon of oil in a skillet over medium heat. Add the onion and sauté until soft, then stir in the garlic and cook for another minute. Remove from heat and mix in the goat cheese, provolone, parsley, and basil. Season with pepper to taste.
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Spread the cheese mixture evenly on 8 of the eggplant slices (half), then top with the remaining eggplant slices, pressing down gently. Return the sandwiches to the baking sheets.
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Bake the sandwiches for about 15 minutes until the eggplant is crispy. Serve two sandwiches per plate and drizzle with pomegranate molasses for a delicious finish.
Nutritional Breakdown (per serving)
| 620 | Calories |
| 30g | Fat |
| 74g | Carbs |
| 28g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 620 | |
| % Daily Value * | |
| Total Fat 30g | 38% |
| Saturated Fat 15g | 75% |
| Cholesterol 97mg | 32% |
| Sodium 1922mg | 84% |
| Total Carbohydrate 74g | 27% |
| Dietary Fiber 6g | 22% |
| Total Sugars 5g | |
| Protein 28g | 57% |
| Vitamin C 8mg | 9% |
| Calcium 396mg | 30% |
| Iron 3mg | 18% |
| Potassium 527mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5