Baked Eggplant Sandwiches Best Dishes

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Baked Eggplant Sandwiches

"There are sandwiches, there are sandwiches with eggplant... And there are Eggplant Sandwiches! Who wishes bread anyway?"

Ingredients :

2 tablespoons olive oil, divided
2 cups panko bread crumbs
2 teaspoons salt
1/2 teaspoon floor black pepper
1 cup all-reason flour
1 egg
1/4 cup water
1 huge lengthy eggplant, reduce crosswise into 1/3 inch thick slices
1/2 cup finely chopped onion
three cloves garlic, minced
5 ounces fresh goat cheese
1 cup shredded sharp provolone cheese
2 tablespoons chopped clean parsley
2 tablespoons chopped fresh basil leaves
floor black pepper to flavor
half cup pomegranate molasses

Instructions :

Prep : 15M	Cook : 4M	Ready in : 45M

Preheat the oven to 450 degrees F (230 levels C). Coat massive baking sheets with olive oil.
In a medium bowl, stir together the panko crumbs, salt and half teaspoon pepper. In another bowl, whisk collectively the egg and water. Place the flour in a third bowl. Coat each slice of eggplant with flour, shaking off the extra, then dip into the egg, and subsequently coat with panko crumbs. Place on the oiled baking sheets.
Bake for 12 mins inside the preheated oven, then turn over the slices and bake for an extra 12 mins, or till golden brown. Remove from the oven and cool barely, however depart the oven on.
While the eggplant is baking, heat 1 tablespoon of oil in a skillet over medium heat. Add the onion; cook and stir till nearly smooth, then upload the garlic. Cook for pretty much 1 minute. Remove from the heat and stir inside the goat cheese, provolone cheese, parsley and basil. Season with pepper.
Divide the cheese mixture amongst 8 slices of the eggplant (1/2). Spread to cover, then top with final eggplant slices, pressing to compact. Return to the baking sheets.
Bake inside the preheated oven until eggplant is crisp, approximately 15 mins. Place two sandwiches onto every serving plate, and drizzle with pomegranate molasses.

Notes :

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