Middle Eastern Herb-Crusted Eggplant with Pomegranate Molasses

Ingredients

• 2 large eggplants sliced into 1/2-inch rounds
• 1 cup breadcrumbs panko
• 1/2 cup fresh parsley finely chopped
• 1/2 cup fresh cilantro finely chopped
• 1/4 cup fresh mint finely chopped
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 cup all-purpose flour sifted
• 2 large eggs beaten
• 1/2 cup pomegranate molasses
• 1/4 cup olive oil
• to taste salt
• to taste black pepper freshly ground

Instructions

1. 1 Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2 In a shallow dish, combine panko breadcrumbs, parsley, cilantro, mint, ground cumin, ground coriander, salt, and pepper.
3. 3 Place the flour in another shallow dish and the beaten eggs in a separate dish.
4. 4 Dredge each eggplant slice in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat with the herb-breadcrumb mixture, pressing gently to adhere.
5. 5 Arrange the coated eggplant slices on the prepared baking sheet. Drizzle or brush them with olive oil.
6. 6 Bake in the preheated oven for 25-30 minutes, or until the eggplant is tender and the crust is golden brown and crisp.
7. 7 Remove from the oven and let it cool slightly. Drizzle with pomegranate molasses before serving.
8. 8 Garnish with additional fresh herbs if desired and serve warm.