Eggplant Pockets
Servings: 6
Ingredients:
-
3/4 cup (175 mL) fresh bread crumbs
1/2 cup (125 mL) grated Parmesan cheese
1/2 cup (125 mL) finely chopped plum tomato
1/4 cup (50 mL) extra-virgin olive oil
2 tbsp (25 mL) chopped fresh Italian parsley
1 clove garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
12 slices (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.
Additional Information
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »