Eggplant Pockets

3/4 cup fresh breadcrumbs
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 thick) 3-inch wide eggplant

Preheat oven to 450F.

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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