Eggplant Sandwiches

This is a great recipe! The sad thing is that I've waited so long to write about it that the tweaks I wanted to make have escaped me. I'll probably have to send out an update when we make this again.

What I do remember:
1. Even doubling this recipe, there wasn't enough for six people. So I'm guessing without extras to really buff this up, you're looking at an involved appetizer or feeding just two, maybe three people. With sides, you could maybe bump that up to three or four depending on how bulky your sides are.
2. The bread crumb coating mixture - 1:2. It worked for two batches without doubling. If you make one batch, I would recommend halving the recipe for this.
3. The egg dip - 1:1. Double the amount if you double the recipe.
4. Cheese Mixture - 1:1. As I recall, you have to double it if you double the recipe.
5. Pomegranate Molasses. There is a substitute for it at the bottom. Also, I served it on the side so people could choose whether they wanted it or not.

Eggplant Sandwiches

2 tablespoons olive oil, divided
2 cups panko bread crumbs
2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup all-purpose flour
1 egg
1/4 cup water
1 large long eggplant, cut crosswise into 1/3 inch thick slices
1/2 cup finely chopped onion
3 cloves garlic, minced
5 ounces fresh goat cheese
1 cup shredded sharp provolone cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil leaves
ground black pepper to taste
1/2 cup pomegranate molasses*

Directions:

1. Preheat the oven to 450 degrees F (230 degrees C). Coat two large baking sheets with olive oil.
2. In a medium bowl, stir together the panko crumbs, salt and 1/2 teaspoon pepper. In another bowl, whisk together the egg and water. Place the flour in a third bowl. Coat each slice of eggplant with flour, shaking off the excess, then dip into the egg, and finally coat with panko crumbs. Place on the oiled baking sheets.
3. Bake for 12 minutes in the preheated oven, then turn over the slices and bake for an additional 12 minutes, or until golden brown. Remove from the oven and cool slightly, but leave the oven on.
4. While the eggplant is baking, heat 1 tablespoon of oil in a skillet over medium heat. Add the onion; cook and stir until almost tender, then add the garlic. Cook for just about 1 minute. Remove from the heat and stir in the goat cheese, provolone cheese, parsley and basil. Season with pepper.
5. Divide the cheese mixture among 8 slices of the eggplant (half). Spread to cover, then top with remaining eggplant slices, pressing to compact. Return to the baking sheets.
6. Bake in the preheated oven until eggplant is crisp, about 15 minutes. Place two sandwiches onto each serving plate, and drizzle with pomegranate molasses.

*Pomegrante molasses substitute: 3 Tbsp lemon juice, 1 Tbsp mild molasses, and 1 tsp honey