For a richer flavor, consider using a high-quality aged balsamic glaze instead of pomegranate molasses. To prevent the eggplant from becoming soggy, ensure each slice is evenly coated with flour, egg, and panko crumbs. Freshly grated Parmesan cheese can be added to the cheese mixture for a more intense flavor.
Baked Eggplant Sandwiches
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS83
Imagine layers of crispy, golden-brown eggplant embracing a creamy, herbaceous cheese filling, all brought together with a tangy-sweet pomegranate molasses. This is not just a sandwich; it's an experience. A delightful, gluten-free alternative that will redefine your perception of eggplant.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate74 g
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Cholesterol97 mg
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Fiber6 g
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Protein28 g
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Saturated Fat15 g
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Sodium1922 mg
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Sugar5 g
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Fat30 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 450 degrees F (230 degrees C). Lightly coat two large baking sheets with 1 tablespoon of olive oil. (5 minutes)
02
StepIn a medium bowl, combine the panko crumbs, salt, and 1/2 teaspoon pepper. In separate bowls, whisk together the egg and water, and place the flour in a third bowl. Dredge each eggplant slice in flour, shaking off any excess, then dip into the egg mixture, and finally coat thoroughly with the panko mixture. Arrange the coated eggplant slices on the prepared baking sheets. (20 minutes)
03
StepBake for 12 minutes in the preheated oven, then carefully flip each slice and bake for an additional 12 minutes, or until the eggplant is tender and the coating is a rich, golden brown. Remove from the oven and allow to cool slightly, keeping the oven preheated. (24 minutes)
04
StepWhile the eggplant is baking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for just about 1 minute, until fragrant. Remove the skillet from the heat and stir in the goat cheese, provolone cheese, parsley, and basil. Season generously with ground black pepper to taste. (10 minutes)
05
StepDivide the cheese mixture evenly among 8 of the baked eggplant slices, spreading to cover the surface. Top each with a remaining eggplant slice, gently pressing to compact the 'sandwiches'. Place the assembled sandwiches back onto the baking sheets. (10 minutes)
06
StepReturn the baking sheets to the preheated oven and bake until the eggplant is heated through and the cheese is melted and bubbly, approximately 15 minutes. Remove from the oven. Place two sandwiches onto each serving plate, and drizzle generously with pomegranate molasses to enhance the flavor. Serve immediately. (20 minutes)
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Danika Von
Jun 18, 2025The key is to not skip the pomegranate molasses, it makes the whole dish sing!
Bradly Kerluke
Apr 23, 2025I added some roasted red peppers to the cheese mixture for extra flavor. It was a hit!
Bernita Halvorson
Apr 15, 2025The recipe was easy to follow, and the sandwiches were a crowd-pleaser at my last dinner party.
Luis Hermann
Mar 8, 2025It's so delicious! It's a great way to make a quick lunch, and it feels so healthy.
Stanford Sawayn
Nov 24, 2024I was skeptical about the eggplant, but it turned out amazing! The crispy coating is the best part.
Claudine Friesen
Nov 15, 2024Absolutely delicious! The pomegranate molasses adds a unique sweetness that perfectly complements the savory filling.
Tyshawn Daugherty
Nov 4, 2024So easy to customize this! Try different herbs in the cheese mixture for varied flavors.
Ike Littelziemann
Sep 16, 2024This is a great way to use eggplant. My family loved it!
Walter Kris
Sep 5, 2024Next time I will try it with different types of cheese. Thanks for the awesome recipe!
Vilma Heidenreich
Aug 9, 2024I made this recipe with gluten-free flour and it worked perfectly! A great gluten-free option.