Baked Eggplant Sandwiches

Name: Baked Eggplant Sandwiches
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 egg; 1 large long eggplant, cut crosswise into 1/3 inch thick slices; 125 grams all-purpose flour; 2 Tbsps chopped fresh basil leaves; 2 Tbsps chopped fresh parsley; 3 cloves garlic, minced; 142 grams fresh goat cheese; 4 servings ground black pepper to taste; 2 Tbsps olive oil, divided; 80 grams finely chopped onion; 120 grams panko bread crumbs; 118 milliliters pomegranate molasses; 132 grams shredded sharp provolone cheese; 2 teaspoons salt; 59 milliliters water

If you have roughly 45 minutes to spend in the kitchen, Baked Eggplant Sandwiches might be an amazing lacto ovo vegetarian recipe to try. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 619 calories, 25g of protein, and 26g of fat. Head to the store and pick up egg, goat cheese, basil leaves, and a few other things to make it today. It works well as a main course.

Instructions

Preheat the oven to 450 degrees F (230 degrees C). Coat two large baking sheets with olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Baking Sheet

Oven

In a medium bowl, stir together the panko crumbs, salt and 1/2 teaspoon pepper. In another bowl, whisk together the egg and water.

Ingredients you will need

Pepper

Panko

Water

Salt

Egg

Equipment you will use

Whisk

Bowl

Place the flour in a third bowl. Coat each slice of eggplant with flour, shaking off the excess, then dip into the egg, and finally coat with panko crumbs.

Ingredients you will need

Eggplant