Notice: Undefined index: HTTP_ACCEPT_ENCODING in /home/cookingindex/public_html/includes/dbconnect.php on line 6
Crisp Cheese-Filled Eggplant Sandwiches, Pomegranate Molasse Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasCrisp Cheese-Filled Eggplant Sandwiches, Pomegranate Molasse Recipe - Cooking Index

Crisp Cheese-Filled Eggplant Sandwiches, Pomegranate Molasse

Pomegranate molasses is sold at Middle Eastern markets and some supermarkets; panko is in many supermarkets' Asian foods aisle.

Type: Vegetables
Courses: Sandwiches
Serves: 4 people

Recipe Ingredients

  Nonstick vegetable oil spray
5 teaspoons 25mlOlive oil
2 cups 292g / 10ozPanko (Japanese breadcrumbs)
2 teaspoons 10mlSalt
1/2 teaspoon 2.5mlFreshly-ground black pepper
1 cup 62g / 2.2ozAll purpose flour
1 cup 198g / 7ozEgg (large)
1/4 cup 59mlWater
1 cup 198g / 7ozLong eggplant - cut crosswise (large)
  Into sixteen 1/3"-thk rounds
1/2 cup 31g / 1.1ozFinely-chopped onion
3   Garlic cloves - minced
5 oz 142gSoft fresh goat cheese
4 oz 113gCoarsely-grated sharp provolone cheese
2 tablespoons 30mlChopped fresh parsley
2 tablespoons 30mlChopped fresh basil
  Pomegranate molasses

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

Source:
Bon Appetit, September 2003

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.