Baked Eggplant Sandwiches

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tablespoons olive oil, divided
• 2 cups panko bread crumbs
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 cup all-purpose flour
• 1 egg
• 1/4 cup water
• 1 large long eggplant, cut crosswise into 1/3 inch thick slices
• 1/2 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
• 1/2 cup pomegranate molasses

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C). Brush a large baking sheet with half the olive oil.

2. Mix the panko with the remaining olive oil and half the salt in a shallow dish. Season the flour with a little of the salt and the black pepper in a second dish, and whisk the egg with the water in a third.

3. Dredge each eggplant slice in the seasoned flour, dip it in the egg mixture, then press it into the seasoned panko to coat both sides. Place the slices on the baking sheet.

4. Bake the eggplant for about 15 minutes, turning once halfway, until the coating is golden, crisp and set.

5. While the eggplant bakes, heat a splash of olive oil in a small skillet over medium heat. Cook the chopped onion for 4 minutes, add the garlic and cook 1 minute more. Let cool.

6. In a bowl, mash the goat cheese with the cooled onion and garlic, the parsley, the basil, the remaining salt and pepper to taste.

7. Spread the goat cheese mixture over half the baked eggplant slices. Sprinkle with the provolone and top with the remaining slices to form sandwiches.

8. Return the sandwiches to the oven for 5 minutes until the provolone melts. Drizzle with the pomegranate molasses and serve warm.