Eggplant Pockets Eggplant Pockets

[migration] empty title 396 Image by: [migration] empty title 396 Author: Canadian Living

  • Portion size 6 servings


  • 3/4 cups fresh bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup finely chopped plum tomato
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh Italian parsley
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 slices (1/4 inch/5 mm thick) 3-inch(8 cm) wide eggplant


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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Eggplant Pockets