Introduction
Eggplant pockets with cheese and tomato sauce are a simple but very effective dish inspired by Italian cuisine. Delicately baked slices of eggplant hide a delicious filling of tomato sauce and melted mozzarella, while crispy breadcrumbs add a pleasant texture to every bite.
This recipe is ideal as a warm appetizer, a light dinner, or an original side dish for grilled meat. Thanks to the combination of fresh ingredients and fragrant herbs, it will win over every lover of Mediterranean flavors.
Materially
- Sharp knife
- Cutting board
- Two bowls
- Baking tray
- Baking paper
- Kitchen brush
- Spoon
- Oven
Components
Composition
For eggplant pockets
- 2 larger eggplants
- Mozzarella (sliced or diced)
- Breadcrumbs
For flavored oil
- 120 ml extra virgin olive oil
- 1 clove of garlic
- Fresh or dried rosemary
- Salt
- Freshly ground black pepper
For tomato sauce
- 220 g tomato sauce
- 1 tablespoon extra virgin olive oil
- Dried oregano
- Salt
- Black pepper
Preparation
- Mix olive oil with
- with pressed garlic, rosemary, salt and pepper.
- Wash the eggplants and cut them into thin lengthwise slices.
- Brush each slice with the prepared flavored oil.
- Spread them out on a baking sheet lined with baking paper and bake at 180°C for about 15 minutes, until slightly softened.
- Meanwhile, prepare the tomato sauce by mixing together the tomato sauce, olive oil, oregano, salt, and pepper.
- Spread a little tomato sauce on each eggplant slice.
- Add a piece of mozzarella and fold the slice to create a pocket.
- Lightly brush the baking sheet with olive oil and sprinkle with a little breadcrumbs.
- Place the prepared pockets on a baking sheet, brush with olive oil and sprinkle with another layer of breadcrumbs.
- Bake at 190°C for approximately 10 minutes, until the surface is beautifully golden and crispy.
- Serve immediately while still warm.
Presentation
Serve the eggplant pockets on a large serving plate garnished with fresh basil or parsley. They taste great with a fresh vegetable salad, baked potatoes or a crusty baguette. For a more pronounced taste, you can add a few drops of good quality olive oil and sprinkle with grated Parmesan cheese.
Tips
- Slice the eggplants
- into equally thick slices to bake evenly.
- Do not overbake them the first time so they do not tear when folded.
- Do not overfill the pockets to prevent the filling from leaking out during baking.
- For an even crispier surface, use panko breadcrumbs.
- In addition to mozzarella, you can also use provolone, gouda or edam.
- Thin slices of pepperoni or ham can be added to the filling.
- For the best taste, serve immediately after baking.
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Conclusion
Eggplant pockets are excellent proof that even a few common ingredients can be used to make an attractive and tasty dish. The combination of tender eggplant, fragrant tomato sauce, melted cheese and crispy breadcrumbs creates a perfectly balanced dish that is suitable for any occasion.
Whether you prepare them as an appetizer, a light lunch, or a side dish for grilled meat, they will always delight with their taste and beautiful appearance.
Frequently asked questions
Can I add pepperoni or ham?
Yes. Thin slices of pepperoni or ham will give the pockets a pizza-like flavor.Can panko be used instead of regular breadcrumbs?
Yes. Panko creates an even crispier surface.What can I replace rosemary with?
An excellent alternative is oregano or an Italian herb blend.
How long do eggplant pouches last in the refrigerator?
They will last approximately 3 to 4 days in an airtight container.Can they be frozen?
It is not recommended because eggplant loses its firm structure after thawing.What cheese is best to use?
Mozzarella is the most commonly used, but provolone, gouda, or another cheese that melts well also works well.What to serve eggplant pockets with?
They go great with fresh salad, baked potatoes, pasta or grilled meat.
