Baked Eggplant Sandwiches - Recipook

Ingredients

• 2 tablespoons olive oil, divided
• 2 cups panko bread crumbs
• 2 teaspoons salt
• 0.5 teaspoon ground black pepper
• 1 cup all-purpose flour
• 1 egg
• 0.25 cup water
• 1 large long eggplant, cut crosswise into 1/3 inch thick slices
• 0.5 cup finely chopped onion
• 3 cloves garlic, minced
• 5 ounces fresh goat cheese
• 1 cup shredded sharp provolone cheese
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil leaves
• ground black pepper to taste
• 0.5 cup pomegranate molasses