Crispy Baked Eggplant Sandwiches with Herbed Cheese Filling
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.
Frequently asked questions
＋ − Can I make these eggplant sandwiches ahead of time?
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.
＋ − What can I substitute for pomegranate molasses?
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.
＋ − How do I know when the eggplant is properly cooked?
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.
＋ − Can I freeze these sandwiches?
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.
Crispy Baked Eggplant Sandwiches with Herbed Cheese Filling
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Preheat your oven to 450°F (230°C). Generously coat two large baking sheets with olive oil to prevent sticking.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
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.
Italian & Mediterranean
Luca RomanoTrained in Bologna, Luca focuses on simple Italian cooking with a handful of great ingredients — pasta, risotto, and bright Mediterranean plates.
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