Middle Eastern Herb-Crusted Eggplant with Pomegranate Molasses

Ingredients

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

Method

1. 01
   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 02
   In a shallow dish, combine panko breadcrumbs, parsley, cilantro, mint, ground cumin, ground coriander, salt, and pepper.
3. 03
   Place the flour in another shallow dish and the beaten eggs in a separate dish.
4. 04
   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. 05
   Arrange the coated eggplant slices on the prepared baking sheet. Drizzle or brush them with olive oil.
6. 06
   Bake in the preheated oven for 25-30 minutes, or until the eggplant is tender and the crust is golden brown and crisp.
7. 07
   Remove from the oven and let it cool slightly. Drizzle with pomegranate molasses before serving.
8. 08
   Garnish with additional fresh herbs if desired and serve warm.