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Crispy Baked Eggplant Sandwiches with Herbed Cheese Filling
Mediterranean

Crispy Baked Eggplant Sandwiches with Herbed Cheese Filling

Skip the bread and make eggplant the star! These golden, crispy eggplant rounds are stuffed with creamy herbed cheese and finished with tangy pomegranate molasses.
Mediterranean

Crispy Baked Eggplant Sandwiches with Herbed Cheese Filling

Skip the bread and make eggplant the star! These golden, crispy eggplant rounds are stuffed with creamy herbed cheese and finished with tangy pomegranate molasses.

45 minutes

Prep Time

30 minutes

Cook Time

Medium

Level

Serves 4

Servings

45 minutes

Prep Time

30 minutes

Cook Time

Medium

Level

Serves 4

Servings

Who says sandwiches need bread? These baked eggplant sandwiches prove that vegetables can be the perfect vessel for a satisfying meal. Thick slices of eggplant are coated in golden panko crumbs and baked until perfectly crispy, then filled with a rich mixture of goat cheese, provolone, and fresh herbs. The finishing touch of pomegranate molasses adds a sweet-tart brightness that makes every bite absolutely irresistible. It’s comfort food that feels both indulgent and wholesome.

Ingredients

  • olive oil
    2
    tablespoons
  • panko bread crumbs
    2
    cups
  • salt
    2
    teaspoons
  • ground black pepper
    ½
    teaspoon
  • all-purpose flour
    1
    cup
  • egg
    1
    large
  • water
    ¼
    cup
  • eggplant
    1
    large
  • onion
    ½
    cup
  • garlic
    3
    cloves
  • fresh goat cheese
    5
    ounces
  • sharp provolone cheese
    1
    cup
  • fresh parsley
    2
    tablespoons
  • fresh basil
    2
    tablespoons
  • ground black pepper
  • pomegranate molasses
    ½
    cup

Tips

  1. Mediterranean version: Replace goat cheese with ricotta and add sun-dried tomatoes, olives, and oregano to the filling.

  2. Vegan option: Use cashew cream cheese and nutritional yeast in place of the dairy cheeses.

  3. Spicy kick: Add red pepper flakes to the panko mixture and include jalapeños in the cheese filling.

  4. Italian-style: Use mozzarella and parmesan instead of goat cheese and provolone, and serve with marinara sauce.

Storage

Store leftover sandwiches in the refrigerator for up to 3 days. Reheat in a 375°F oven for 8-10 minutes to restore crispiness. The pomegranate molasses can be stored separately and drizzled on before serving.

Steps:

Prepare the Oven and Baking Sheets
Preheat your oven to 450°F (230°C). Generously coat two large baking sheets with olive oil to prevent sticking.
Set Up the Breading Station
In a medium bowl, combine panko crumbs, salt, and ½ teaspoon pepper. In a second bowl, whisk together the egg and water until smooth. Place the flour in a third bowl. This three-bowl setup will make breading the eggplant quick and efficient.
Bread the Eggplant Slices
Working with one slice at a time, coat each eggplant slice in flour, shaking off excess. Dip into the egg mixture, then press into the panko crumbs, ensuring both sides are well coated. Place on the prepared baking sheets.
First Bake
Bake for 12 minutes, then carefully flip each slice and bake for another 12 minutes until golden brown and crispy. Remove from oven but keep the oven on.
Make the Cheese Filling
While the eggplant bakes, heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and cook until almost tender, about 4-5 minutes. Add garlic and cook for 1 minute more. Remove from heat and stir in goat cheese, provolone, parsley, and basil. Season with pepper to taste.
Assemble the Sandwiches
Divide the cheese mixture among 8 eggplant slices (use the nicer-looking ones as bases). Spread evenly, then top with the remaining eggplant slices, pressing gently to compact. Return to baking sheets.
Final Bake and Serve
Bake until the eggplant is crispy and the filling is heated through, about 15 minutes. Place 2 sandwiches on each serving plate and drizzle with pomegranate molasses before serving.

Nutritions

  • Calories

    620 kcal

    Energy

    2594 kJ

    Protein

    28 g

    Fat

    30 g

    Carbohydrates

    74 g

    Fiber

    8 g

    Sugars

    15 g

    Salt

    2.8 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Mediterranean version: Replace goat cheese with ricotta and add sun-dried tomatoes, olives, and oregano to the filling.

  2. Vegan option: Use cashew cream cheese and nutritional yeast in place of the dairy cheeses.

  3. Spicy kick: Add red pepper flakes to the panko mixture and include jalapeños in the cheese filling.

  4. Italian-style: Use mozzarella and parmesan instead of goat cheese and provolone, and serve with marinara sauce.

FAQ

Yes! You can bread and bake the eggplant slices up to a day ahead. Store them in the refrigerator, then assemble with the filling and do the final bake when ready to serve.
Try balsamic glaze, honey mixed with lemon juice, or even a drizzle of good quality aged balsamic vinegar. The goal is something sweet and tangy.
The eggplant should be golden brown on the outside and tender when pierced with a fork. If it’s still firm in the center after the suggested baking time, continue cooking in 5-minute intervals.
While possible, freezing isn’t recommended as the texture of the eggplant and cheese changes significantly. They’re best enjoyed fresh or within a few days of making.