You can buy Pomegranate Molasses at a Middle Eastern market or easily make this recipe at home. Panko bread crumbs are fine Japanese breadcrumbs readily available in your local supermarket. Makes 4 servings.
Recipe courtesy of Bon Appetit.
- Nonstick vegetable oil spray
- 5 tsp olive oil
- 2 cups panko (Japanese bread crumbs)
- 2 tsp salt
- 1/2 tsp ground black pepper
- 1 cup all purpose flour
- 1 large egg
- 1/4 cup water
- 1 large long eggplant, cut crosswise into sixteen 1/3-inch-thick rounds
- 1/2 cup finely chopped onion
- 3 garlic cloves, minced
- 5 ounces soft fresh goat cheese
- 4 ounces coarsely grated sharp provolone cheese (about 1 cup)
- 2 Tbs chopped fresh parsley
- 2 Tbs chopped fresh basil
- Pomegranate molasses
Preheat oven to 450°F. 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; sauté 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.
Nutritional information: Per serving: calories, 522; total fat, 25 g; saturated fat, 11 g; cholesterol, 89 mg; fiber, 5 g
Entries (RSS)