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Eggplant Pockets

Food Network Canada
YIELDS
6 servings
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Ingredients

¾
cup fresh breadcrumbs
½
cup grated parmesan cheese
½
cup finely chopped plum tomato
¼
cup extra virgin olive oil
2
Tbsp chopped fresh Italian parsley
1
clove garlic, minced
½
tsp salt
¼
tsp pepper
12
slices (¼ inch thick) 3-inch wide eggplant
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Directions

Step 1

Preheat oven to 450ºF (230ºC).

Step 2

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.

Step 3

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.

Step 4

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

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