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Phenomenal Eggplant Pockets

eggplant pockets

How good does this recipe for eggplant pockets look? Photo credit goes to Marisa’s Italian Kitchen, a phenomenal Italian food blogger in Quebec. Check out Marisa’s version of this recipe too!

This is another favourite that people love when I make them. I have been serving these for years.  They make a great side veggie, possibly with a steak, or, as appetizers. Pro tip: cut them into 4 and you’ve got a cute finger food appie!

This recipe is a Pusateri family favourite. They serve it at the ready to go section of the store and now I’ve incorporated into my home!

Preheat your oven to 450 degrees. This is important! Stick to this temperature.

Ingredients for eggplant pockets:

  • 3/4 cup of fresh breadcrumbs
  • 1/2 cup grated cheese – I always use Parmiggiano Reggiano
  • 1/2 cup of diced tomatoes (I buy the smaller cans)
  • 1 garlic clove – minced 
  • Salt, black pepper, olive oil, parsley
  • 1-2 eggplants cut into 1/4 inch thick slices (Not thin slices, and not huge ones. Remember: we need to incorporate the bread crumbs and use the eggplant as the “sandwich part”)

I line a rimmed baking sheet with foil and spray with Pam.

Cut your eggplant and stack them with 2 slices each on the pan; like 2 slices of bread.

Add olive oil and salt to a little dish and stir it. With a brush, coat all the eggplant slices on all sides. You’re probably going to need about 1/2 cup of olive oil.

With about 12 slices of eggplant, you’ll be making about 6 “pockets.” I often double this since they’re so popular, especially the stuffing. Depending on the size of the eggplant, the number of pockets you can make vary. There’s no need to buy a huge eggplant; a medium-size one is great.

In a bowl, combine bread crumbs, parmesan cheese, diced tomatoes, 2 tbsps. of oil (to bind the breadcrumbs), parsley, garlic, salt and pepper. Combine all the ingredients.  I use my hands but you can use a whisk or fork if you prefer.

Once that is combined, top the eggplant evenly with bread crumb mixture and put 2 slices together like a sandwich.

Bake in a 450 degree oven, for about 20 minutes only turning once. I usually set my timer to flip these at about 12-13 minutes.

Be careful not to flip them too soon, as the eggplant needs time to release from the foil. Take care when flipping too – we don’t want the “sandwich” to break. Once you have flipped them, return to oven for about another 8-9 minutes.

Let them rest for a few minutes and serve. Enjoy!

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