Eggplant Pockets

By The Canadian Living Test Kitchen

46 people added this to their Recipe Box

This recipe makes 6 servings

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Ingredients

3/4 cup fresh bread crumbs 3/4 3/4cup cupfresh bread crumbs
1/2 cup grated Parmesan cheese 1/2 1/2cup cupgrated Parmesan cheese
1/2 cup finely chopped plum tomatoes 1/2 1/2cup cupfinely chopped plum tomatoplum tomatoes
1/4 cup extra-virgin olive oil 1/4 1/4cup cupextra-virgin olive oil
2 tbsp chopped fresh Italian parsley 2 2tbsp tbspchopped fresh Italian parsley
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
12 12slices (1/4 inch/5 mm thick) 3-inch(8 cm) wide eggplant

Preparation

Preheat oven to 450°F (230°C).

In bowl, combine breadcrumbs, Parmesan cheese, tomato, 2 tablespoons (25 mL) of the oil, parsley, garlic, 1/4 teaspoon (1 mL) of the salt and pepper; set aside.

Brush both sides of eggplant slices with remaining olive oil; sprinkle with remaining salt. Arrange half of the eggplant slices on baking sheet; top evenly with bread crumb mixture. Sandwich with remaining eggplant slices.

Bake in oven, turning once, for about 20 minutes or until browned.

Keywords : Sides; Bake; Eggplant; Bread crumbs; Parmesan; Tomatoes;

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