Eggplant Pockets
34 people added this to their Recipe Box
Servings: 6
Ingredients:
Suggested Recipes
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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.
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