(originally made 6/2010)
Around here, Jake and Tim are both veggie haters. While I've given
up on reforming Tim, I'm holding out hope that I can still reach
Jake. Since he does have legitimate sensory issues, any veggie I
introduce I try to do it in a way that's positive for him. He does
much better with crunch than soft, so a lot of times that means breading
the veggie in question. He's tried a few bites of breaded eggplant
before, super super thin and baked crispy like chips. When I came
across this recipe yesterday, I knew I had to give it a try, because
there's one thing the kid does love and that's cheese.
Out of the gate, I knew I wasn't going to use goat cheese. I am not
a fan. I mixed cream cheese with the garlic, parsley and basil
instead, left out the onions, I knew that would set off his alarm
system. No provolone on hand, I went with the part skim
mozzarella. I set up my breading stations, wet in one pie plate and
dry in another. Somehow I overlooked the flour, and I've got to say,
it turned out great without it.
Crisp Cheese-Filled Eggplant Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Nonstick vegetable oil spray
5 teaspoons olive oil
2 cups panko (Japanese breadcrumbs)
2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup all purpose flour -- --omitted in error
1 large egg
1/4 cup water
1 large long eggplant -- cut crosswise into sixteen 1/3-inch-thick rounds
1/2 cup finely chopped onion -- omitted
3 garlic cloves -- minced
5 ounces soft fresh goat cheese -- -- used cream cheese
4 ounces coarsely grated sharp provolone cheese (about 1 cup) -- -- used part skim mozzarella
2 tablespoons chopped fresh parsley -- --used dried
2 tablespoons chopped fresh basil -- --used dried
Pomegranate molasses -- omitted
Preheat oven to 450°F. Spray 2 large baking sheets with nonstick
spray, then brush each with 2 teaspoons olive oil. Mix panko, 2
teaspoons salt, and 1/2 teaspoon pepper in medium bowl. Place flour in
another medium bowl. Whisk egg and 1/4 cup water in shallow bowl. Coat
each eggplant slice with flour; shake off excess, then dip into egg
mixture, allowing excess to drip back into bowl. Coat with panko. Place
on prepared sheets. Bake until bottoms are golden brown, turning once,
about 12 minutes per side. Cool slightly on sheets. Maintain oven
Meanwhile, heat 1 teaspoon oil in nonstick skillet over medium heat.
Add onion; sauté 5 minutes. Add garlic; stir 1 minute. Cool slightly.
Mix in both cheeses, parsley, and basil. Season with pepper.
Divide cheese mixture among 8 eggplant slices on 1 baking sheet;
spread to cover. Top with remaining eggplant, pressing to compact and
making 8 sandwiches. Bake until eggplant is crisp, about 15 minutes.
Divide sandwiches among 4 plates; drizzle with pomegranate molasses.
Makes 4 servings