These eggplant pockets are reminiscent of pizza with tomato sauce and plenty of cheese. Small in size, they make a delicious appetizer to start off an Italian-inspired meal but you could also serve as a vegetable side dish alongside grilled meat. The added breadcrumbs give the eggplant pockets a tantalizing crunch to contrast the soft eggplant.
To make the eggplant pockets, eggplant slices are brushed with a seasoned olive oil before being roasted in the oven. Then, the eggplant gets filled with tomato sauce and cheese before being folded to enclose the filling. Finally, they get sprinkled with breadcrumbs before being baked in the oven.
What are Eggplant Pockets?
Eggplant pockets are eggplant slices that have been roasted and stuffed with tomato sauce and mozzarella cheese. They are coated in breadcrumbs as well which gives them an appealing texture that contrasts the texture of the roasted eggplant.
Pro Tips
- Use a sharp knife to thinly slice the eggplant.
- Don’t overcook the eggplant. It should be cooked enough to make it pliable but it shouldn’t be cooked so much that it falls apart.
- Don’t overstuff the eggplant as you don’t want the fillings to squish out.
- Brush the eggplant with olive oil to help the breadcrumbs stick.
Frequently Asked Questions
Can I Add Pepperoni to Eggplant Pockets?
Yes, you could! In this case, it is best to thinly slice the pepperoni so that it folds with the eggplant slices easily. The pepperoni will make these bites taste just like pizza.
Can I Use Panko Instead of Regular Breadcrumbs?
Absolutely! If you don’t have fine breadcrumbs on hand, you could use coarser panko breadcrumbs instead. Just know that they will add a slightly different texture and appearance to the eggplant pockets since panko crumbs have a coarser texture.
What is a Good Replacement for Rosemary?
If you don’t care for the taste of rosemary, you could add dried oregano or Italian seasoning to the seasoned oil instead. It is best not to add fresh herbs to the seasoned oil other than rosemary as they won’t be able to hold up to the heat of the oven.
How to Store Eggplant Pockets
If you have leftover eggplant pockets, you can store them in an airtight container in the fridge for up to 3 to 4 days. It is best not to freeze leftovers as the eggplant will become too soft once thawed.
Ingredients
How to Make Eggplant Pockets
For the seasoned oil, in a bowl, stir the olive oil with the rosemary, garlic, salt, and pepper until combined.
For the seasoned oil, in a bowl, stir the olive oil with the rosemary, garlic, salt, and pepper until combined.
Slice the eggplant and brush the slices with the seasoned oil.
Slice the eggplant and brush the slices with the seasoned oil.
Place them on a parchment-lined baking sheet and roast it in a 360 F (180 C) oven for 15 minutes.
Place them on a parchment-lined baking sheet and roast it in a 360 F (180 C) oven for 15 minutes.
For the seasoned tomato sauce, in a bowl, stir the tomato sauce with the olive oil, dried oregano, salt, and pepper until combined.
For the seasoned tomato sauce, in a bowl, stir the tomato sauce with the olive oil, dried oregano, salt, and pepper until combined.
To assemble the eggplant pockets, spread some tomato sauce on each slice, top them with cubed mozzarella, and fold the eggplant slices to enclose the filling.
To assemble the eggplant pockets, spread some tomato sauce on each slice, top them with cubed mozzarella, and fold the eggplant slices to enclose the filling.
Drizzle a parchment-lined baking pan with olive oil and sprinkle breadcrumbs on top.
Drizzle a parchment-lined baking pan with olive oil and sprinkle breadcrumbs on top.
Add the pockets and brush them with olive oil.
Add the pockets and brush them with olive oil.
Sprinkle them with breadcrumbs and bake them in a 374 F (190 C) oven for 10 minutes.
Sprinkle them with breadcrumbs and bake them in a 374 F (190 C) oven for 10 minutes.
Arrange the eggplant pockets on a platter, and serve and enjoy!
Arrange the eggplant pockets on a platter, and serve and enjoy!
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