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Baked Eggplant Sandwiches

Rated as 4.65 out of 5 Stars

"There are sandwiches, there are sandwiches with eggplant... and there are Eggplant Sandwiches! Who needs bread anyway?"
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Ingredients

45 m servings 620 cals
Original recipe yields 4 servings

Directions

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  1. Preheat the oven to 450 degrees F (230 degrees C). Coat two large baking sheets with olive oil.
  2. In a medium bowl, stir together the panko crumbs, salt and 1/2 teaspoon pepper. In another bowl, whisk together the egg and water. 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. Place on the oiled baking sheets.
  3. Bake for 12 minutes in the preheated oven, then turn over the slices and bake for an additional 12 minutes, or until golden brown. Remove from the oven and cool slightly, but leave the oven on.
  4. While the eggplant is baking, heat 1 tablespoon of oil in a skillet over medium heat. Add the onion; cook and stir until almost tender, then add the garlic. Cook for just about 1 minute. Remove from the heat and stir in the goat cheese, provolone cheese, parsley and basil. Season with pepper.
  5. Divide the cheese mixture among 8 slices of the eggplant (half). Spread to cover, then top with remaining eggplant slices, pressing to compact. Return to the baking sheets.
  6. Bake in the preheated oven until eggplant is crisp, about 15 minutes. Place two sandwiches onto each serving plate, and drizzle with pomegranate molasses.

Nutrition Facts


Per Serving: 620 calories; 29.7 g fat; 74 g carbohydrates; 28.4 g protein; 97 mg cholesterol; 1922 mg sodium. Full nutrition

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Reviews

Read all reviews 16
  1. 23 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I couldn't find any pomegranate molasses (where do you get that?), but followed the recipe otherwise exactly. They were wonderful! I will make again, except I think I will either cut the salt ...

Most helpful critical review

Pomegranate molasses is tangy not sweet, so cannot be replaced with any other molasses. I would replace it with tamarind soaked in water or balsamic vinegar if I don't have pomegranate molasses....

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I couldn't find any pomegranate molasses (where do you get that?), but followed the recipe otherwise exactly. They were wonderful! I will make again, except I think I will either cut the salt ...

Pomegranate molasses is tangy not sweet, so cannot be replaced with any other molasses. I would replace it with tamarind soaked in water or balsamic vinegar if I don't have pomegranate molasses....

This is my new favorite eggplant recipe! It takes a little time, but they are sooo good. I used feta instead of goat cheese and didn't use the molasses. There was no need for any topping. These ...

These were so delish! It did take me a long time to make. Longer than the prep and cook time, but I think I'm slower and more meticulous than some people. The adjustments I made were minor, bu...

This was a nice break from the same old dinners. It was a great sandwich although the leftovers didn't hold up so well. I didn't have pomegranite molasses and didn't use anything as a substitut...

I simplified this recipe a bit in the interest of time, and also substituted feta cheese in place of the goat cheese. I did not have pomegranae molasses, so I tried it both with regular molasse...

Made the exactly as it as written. Except no added salt, it's not needed in this recipe. I used the pomegranate molasses recipe from this site as well, really easy with only 3 ingredients. ...

Made some changes but totally awesome recipe. Added sauteed spinach, and tried a instant potato coating. Its the bomb. No pomegranate molasses but I'm very happy how mine turned out.

I modified my recipe by adding sauted squash and mushrooms to my "sandwich."