Crisp Cheese-Filled Eggplant Sandwiches, Pomegranate Molasse Recipe - Cooking Index
Crisp Cheese-Filled Eggplant Sandwiches, Pomegranate Molasse Recipe - Cooking Index
Pomegranate molasses is sold at Middle Eastern markets and some supermarkets; panko is in many supermarkets' Asian foods aisle.
Type: Vegetables| Nonstick vegetable oil spray | ||
| 5 teaspoons | 25ml | Olive oil |
| 2 cups | 292g / 10oz | Panko (Japanese breadcrumbs) |
| 2 teaspoons | 10ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1 cup | 62g / 2.2oz | All purpose flour |
| 1 cup | 198g / 7oz | Egg (large) |
| 1/4 cup | 59ml | Water |
| 1 cup | 198g / 7oz | Long eggplant - cut crosswise (large) |
| Into sixteen 1/3"-thk rounds | ||
| 1/2 cup | 31g / 1.1oz | Finely-chopped onion |
| 3 | Garlic cloves - minced | |
| 5 oz | 142g | Soft fresh goat cheese |
| 4 oz | 113g | Coarsely-grated sharp provolone cheese |
| 2 tablespoons | 30ml | Chopped fresh parsley |
| 2 tablespoons | 30ml | Chopped fresh basil |
| Pomegranate molasses |
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
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.