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Baked Eggplant Sandwiches

Baked Eggplant Sandwiches Recipe

  • 2 tablespoons olive oil, divided
  • 2 cups panko bread crumbs
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 cup all-purpose flour
  • 1 egg
  • 1/4 cup water
  • 1 large long eggplant, cut crosswise into 1/3 inch thick slices
  • 1/2 cup finely chopped onion
  • 3 cloves garlic, minced
  • 5 ounces fresh goat cheese
  • 1 cup shredded sharp provolone cheese
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil leaves
  • ground black pepper to taste
  • 1/2 cup pomegranate molasses
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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 620
Total Fat 29.7g
Saturated Fat 14.9g
Cholesterol 104mg
Sodium 1922mg
Total Carbohydrate 74.1g
Dietary Fiber 6.1g
Sugars 5.5g
Protein 28.4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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