Vegan Eggplant Pockets
These vegan eggplant pockets make an easy and delicious side dish. They can also be served as a first coarse meal over a bed of arugula or baby romaine.
Servings 4
Ingredients
- 1 cup fresh breadcrumbs made without eggs
- 1/2 cup vegan mozzarella cheese
- 1/2 cup finely chopped tomato
- 1/3 cup extra-virgin olive oil
- 1/4 cup chopped fresh Italian parsley
- 1 clove of garlic minced
- 1 heaping tablespoon golden raisins
- 1 tablespoon pine nuts lightly toasted
- 1/2 teaspoon salt I used fine sea salt
- 1/4 teaspoon freshly ground pepper
- 16 eggplant slices cut 1/4 inch thick
Instructions
- Line a baking sheet with parchment paper.
- In a medium size bowl, combine the bread crumbs, cheese, tomato, 2 tablespoons of extra-virgin olive oil, parsley, garlic, raisins, pine nuts and 1/4 teaspoon of salt and pepper. Set aside.
- Brush both sides of the eggplant slices with the remaining extra-virgin olive oil and sprinkle both sides with the remaining salt.
- Place half of the eggplant slices on the prepared baking sheet.
- Spoon the bread mixture evenly over the slices and top with the remaining eggplant slices.
- Bake in 450*F degree oven for about 20 to 30 minutes, turning once or until the slices are a light golden brown on each side.