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Fried Eggplant Sandwiches

Fried Eggplant Sandwiches


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For the cook who needs a veggie break––and a delicious fix.

Ingredients

Fried Eggplant Sandwiches

  • 1 large eggplant (about 1 pound), trimmed and cut into scant 1/2-inch rounds
  • Kosher salt, freshly ground pepper
  • Vegetable oil, for frying
  • 1 ½ cup panko-style breadcrumbs
  • 4 tablespoons Parmesan cheese
  • 4 sesame seeded hamburger buns, split
  • One 24 oz. jar Rao’s Homemade Tomato Basil sauce, warm
  • 8 thin slices provolone cheese (4 ounces)

Recipe Preparation

Instructions

  • Season eggplant slices evenly with salt and pepper. Arrange on a paper towel-lined baking sheet and let sit 15 minutes.

    Meanwhile, heat ½-inch of oil in a large heavy-bottomed pot to 350°. Whisk eggs in a shallow bowl, place the flour in another shallow bowl, and the panko in another.

    Pat eggplant dry, pressing between the paper towels to remove excess moisture. Dredge eggplant in flour, tapping off excess. Dip in eggs; coat with panko, patting to adhere.

    Working in batches, carefully fry eggplant in oil, maintaining the temperature at or around 350, until the eggplant is tender and the crust is deep golden brown and crisp on all sides, about 7 minutes, turning halfway through. Transfer to a wire rack to cool, season immediately with salt and sprinkle with parmesan. Repeat with remaining eggplant.

    Preheat the oven to broil with a rack in the top third. Arrange the buns cut side up on a rimmed baking sheet. Broil until golden about 3 to 4 minutes. Remove the top buns to plates.

    Spoon a tablespoon of Rao’s Homemade Tomato Basil sauce over each bottom bun and stack one eggplant slice on top of the sauce. Spoon another tablespoon of sauce over each eggplant slice. Top with another eggplant slice and spoon another 2 tablespoons on top of each slice. Top with provolone cheese and broil until cheese is golden and bubbly, about 3 to 4 minutes.

    Top with basil and close the sandwich. Serve with extra warm tomato basil sauce.

Recipe by Rao’s Homemade®Reviews SectionWrong! The first frying should be at 300º. Then let the slices drain on paper towel and refry at 350º. This is the same idea as double fried potatoes and raises the dish to amazing heights. And you should mix in both Parmesan and Pecorino Romano cheeses in with the Panko. Do this and you will have the eggplant sandwich of eggplant sandwiches. Just follow these directions and you sandwich will be merely acceptable. Be warned!Beside the Willamette.08/24/19

  • For the Eggplant Mayo:
  • 2 medium eggplants, about 1 1/2 pounds total
  • 1 cup canola oil
  • 1 clove garlic, grated on a microplane grater
  • 2 teaspoons juice from 1 lemon
  • 2 teaspoons dijon or whole grain mustard
  • Kosher salt
  • For the Tomato Sauce
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, grated on a microplane grater
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon dried oregano leaves
  • 1 (28-ounce) can whole peeled tomatoes
  • For the Eggplant
  • 1/2 cup all-purpose flour
  • 1/2 cup water
  • 2 cups vegan bread crumbs
  • 1 quart vegetable oil for frying
  • 4 slices pizza bianca or other sandwich bread, lightly toasted

For the Eggplant Mayonnaise: Preheat oven to 400°F. Cut one eggplant in half lengthwise. Coat one half with 1 teaspoon oil, wrap tightly in foil, and roast until completely tender, about 1 hour (set remainint 1 1/2 eggplants aside). Once tender, scrape flesh from roasted eggplant and discard skin. Place flesh in cup that just fits around the head of an immersion blender. Add garlic, lemon juice, and mustard. Carefully add remaining oil so that it floats on top of the eggplant. Place head of immersion blender against bottom of cup and turn it on. Slowly pull it out of the jar forming a thick, creamy emulsion as you go. Season to taste with salt and set eggplant mayonnaise aside.

For the Sauce: While the eggplant is roasting, heat olive oil in a medium saucepan over medium-high heat until shimmering. Add garlic, red pepper, and oregano and cook, stirring constantly, until fragrant, about 30 seconds. Add tomatoes and their juice. Crush tomatoes with a potato masher, a stiff whisk, or a hand blender. Bring to a boil, reduce to a simmer, and cook until thick and rich, about 45 minutes. Season to taste with salt.

For the Fried Eggplant: Slice remaining 1 1/2 eggplants thinly lengthwise into about 16 slices. Season with salt and allow to rest for 20 minutes. Blot firmly with paper towels to compress and remove excess moisture.

Combine flour and water, adding more flour or water as necessary to achieve a mixture about the consistency of thick pancake batter. Season to taste with salt. Add breadcrumbs to a shallow pie plate. Bread the eggplant slices one at a time by dipping in flour mixture, wiping off excess against side of bowl, and transferring to the crumbs. Press the crumbs firmly onto the eggplant so they adhere.

Heat oil in a large wok or Dutch oven to 400°F as measured on an instant read thermometer. Fry eggplant slices in two to three batches, turning occasionally until golden brown and crisp on both sides. Transfer cooked slices to a large plate lined with paper towels and season with salt as soon as they emerge from the fryer.

To Assemble: Slice bread in half. Spread some eggplant mayo on bottom half of each sandwich and top with eggplant slices (use half of the slices divided evenly between the four sandwiches). Top with half of the tomato sauce, using a spoon to spread evenly. Top with more eggplant mayo. Add a second layer of fried eggplant and a second layer of tomato sauce. Finish with more eggplant mayo and close sandwiches. Serve hot.


Fried Eggplant Sandwiches

Sandwiches are always fun to eat, and these eggplant sandwiches are fun to make, too! They aren't traditional in that they aren't put between bread. Instead, the eggplant serves as the "bread" and sandwiches the mozzarella. Mouth-watering and delicious!


    These are great with a horseradish type dressing on top!

Ingredients

  • 1 eggplant
  • salt
  • 6 ounces mozzarella cheese (not grated)
  • 1 / 2 teaspoon yeast
  • 1 1 / 2 cup warm water (105-115F degrees)
  • 2 cups plain flour
  • pepper to taste
  • 4 1 / 2 tablespoons oil
  • 1 large egg white
  • oil for frying

Instructions

  1. Slice the eggplant into 1/4" rounds.
  2. Sprinkle with salt and let drain in a colander for about an hour.
  3. Slice the mozzarella into thin slices and trim to the shape of the eggplant slices.
  4. Sprinkle the yeast over the warm water abd stir until is dissolved.
  5. Whisk in 1 1/2 cups flour and the pepper until smooth. Keep at room temp for 30 minutes.
  6. Rinse and pat dry the eggplant slices.
  7. Fry them in batches using 1 tablespoon of oil per batch over medium heat, about 2 minutes per side. Remove to paper towels to drain while you finish the other slices.
  8. Place a cheese slice between each two eggplant slices (like a sandwich).
  9. Press firmly together and dip in the remaining flour to coat both sides.
  10. Beat the egg white until stiff (but not dry) peaks form.
  11. Fold into the yeast mixture.
  12. Heat oil (about 1 inch deep) in a large frying pan.
  13. Dip 1 eggplant sandwich into the batter at a time and place in the hot oil.
  14. Fry 4-6 at a time for 1-2 minutes per side until light brown.
  15. Place on paper towels to drain oil until all are done. Serve hot.
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The Secret to a Crisp and Tender Eggplant Sandwich

There’s the usual eggplant Parmesan sandwich and then there’s Frankies Spuntino’s fried eggplant sandwich. And for all the similarities of content and form, the two are leagues apart.

That’s because the version at Frankies Spuntino (so named for owners Frank Falcinelli and Frank Castronovo) is based on their grandmothers’ recipes brought over from Italy. It is a sandwich that’s crisp and tender, lightly oily in a good way, and filled with salty pungent flavor from a combination of pecorino cheese and Parmigiano-Reggiano that adds intensity without the gloppy factor of melted mozzarella.

The secret is in its technique. The eggplant is cooked three times to render it as tender as silk, offering absolutely no resistance to the tooth, and topped with sweet, garlicky tomato sauce. Then airy, crusty ciabatta is toasted until quite crisp. This gives a textural contrast and keeps the whole sandwich firmly together — though if you’re not careful the sauce will drip down your chin and possibly all over your shirt (keep a napkin close by).

Given that the recipe involves a double frying and then baking, it’s not a sandwich to make on a whim. But if you plan ahead, you’ll be in for a feast (make the eggplant up to five days ahead and reheat just before serving).

After all, how can you doubt not one but two Italian grandmothers?

Frankies Spuntino’s Fried Eggplant Sandwich

1 1/2 cups extra-virgin olive oil

2 (28-ounce) cans whole, peeled tomatoes

1 teaspoon coarse kosher salt, more as needed

5 small Italian eggplants (2 pounds)

6 tablespoons ground Parmigiano-Reggiano, more as needed

6 tablespoons ground pecorino Romano, more as needed

1 very large or 2 medium ciabatta loaves, for serving

1. In a large deep saucepan over medium low heat, combine 1/4 cup oil and garlic. Cook, stirring occasionally, until garlic is golden and fragrant, 5 to 10 minutes. Stir in chile flakes cook 30 seconds.

2. While garlic cooks, place tomatoes and juices in a large bowl and crush with clean hands. Remove tomatoes’ firm stem ends and any basil leaves packed into the can. Stir crushed tomatoes and salt into pot. Simmer over medium heat, stirring frequently, until tomatoes and garlic have completely broken down and sauce is thick, about 2 hours. Cool.

3. Line a large, rimmed baking sheet with parchment or paper towels. Trim stem end from eggplants peel and discard skin. Using a knife or a Japanese mandolin, slice lengthwise into 3/16-inch-thick slabs. Arrange eggplant in a single layer on prepared baking sheet. Sprinkle both sides of eggplant slices with salt. Let stand 10 minutes. Pat eggplant dry with paper towels.

4. Line another rimmed baking sheet with paper towel and place a wire rack on top. In a large, deep skillet, heat 1/2 cup oil until a drop of water flicked into pan sizzles. Working in batches, fry eggplant until just tender, 20 to 30 seconds per side. Transfer fried eggplant to rack to drain. Remove skillet from heat.

5. In a large bowl, whisk together eggs, 2 tablespoons Parmigiano-Reggiano and 2 tablespoons pecorino. Add 3/4 cup oil to the skillet and return to medium-high heat until oil is sizzling.

6. Working in batches, dip drained eggplant into egg batter fry in oil until lightly golden and cooked through, 2 to 4 minutes per batch. You will know oil is hot enough if batter puffs and sticks to eggplant on contact with oil. If it falls off, the oil isn’t hot enough.

7. Heat oven to 350 degrees. Spread 1/2 cup tomato sauce in the bottom of a 9-inch square baking pan. Arrange eggplant over the bottom of pan in a tight, even layer. Top with 1/3 of the remaining combined cheeses. Repeat layer of sauce, eggplant and 1/3 of cheese. Finish with a final layer of sauce and cheese (reserve any remaining sauce for serving). Transfer pan to oven and bake until cheese is melted and golden, 20 to 30 minutes. Remove from oven Spoon additional sauce over top, and garnish with additional cheese. Cool for at least 20 minutes.

8. Cut eggplant into six equal pieces. Cut ciabatta into six pieces equal to the size of the eggplant servings. Split each portion of the ciabatta horizontally and toast. Sandwich eggplant portions between bread and serve.


Perfect fried eggplant

My husband has an affinity for eggplant in all dishes, but he especially loves fried eggpant. Every single time I have attempted to make it, either the breading falls off or it's too mushy or both. I have tried frying, air frying, and baking them. I've used panko breadcrumbs and a flour/cornstarch mix. I've pat them dry and added salt. Everything a recipe could possibly suggest, I've tried it.

What am I doing wrong and how can I fix it?

I don’t know if this is conventional, but I usually slice them and then salt both sides, let them sweat about 15 minutes and then pat dry. Egg, flour, egg, breadcrumbs and fry. Your oil may not be hot enough! When you remove them from the oil your best bet is to place them on a cookie sheet, so they aren’t collecting condensation underneath.

I’ve found that the item needs to sit for a bit after breading. I’ve had trouble with eggplant, chicken, etc. Now I try to bread it, let it sit while oil heats up, and then cook in order of what was breaded first.

This has worked for me as well.

I always “sweat” my eggplants for about 30mins. Basically, salting both sides of the eggplant to leach the excess liquid from the eggplants prior to frying. Pat dry and proceed to fry per usual.

Eggplant has a spongey texture that can retain oil. A tip from serious eats was to parcook them (just microwave for a few minutes) and then press them into a much thinner and denser form.

Another tip would be switch from breadcrumbs and pan frying to a proper batter and a deep fry. It may be more hassle than you're interested in, but I've done big eggplant and chicken cutlets for crispy parmesan-inspired sub sandwiches that way. The heavier batter gave me something more substantial that could hold its own in a sandwich.

A final tip would be to dive deeper into tempura recipes for best practices. There's some really great crispy vegetable tempura to emulate out there!

Are you using egg to bread the eggplant? My other guess re: mushy is the oil wasn't hot enough, or they didn't rest enough with the salt to reduce the moisture content. Maybe try a different recipe like this one?

I am a vegan so I either use Just Egg which works well in other recipes that call for egg, or I use homemade vegan buttermilk (unsweetened plant milk + apple cider vinegar).

Thanks for the suggestion!

I make killer fried eggplant, but it must be eaten immediately or it will get a little soft (though it never lasts long enough to get soft). My technique is weird, but here we go. Peel the eggplant and slice up pieces about the size of steak fries, then drop them in a bowl of whole milk (if you're vegan there are obviously suitable substitutes around). I weigh the pieces down with a plate so they're all submerged and then let them soak for about 20 minutes. I mix flour, salt, and a generous amount of pepper in a paper bag. Get your oil nice and hot. Then grab handfuls of eggplant from the milk soak and drop in the bag of flour mix. Shake the bag to coat all the pieces. Drop the coated eggplant in the hot oil and fry until nice and golden. Season with some popcorn salt and more pepper. Eat the whole darn eggplant yourself (ketchup optional). This method seems to help with some of the bitterness and I think soaking the eggplant might prevent it from soaking up so much oil.


Fried Eggplant Sandwiches

Sandwiches are always fun to eat, and these eggplant sandwiches are fun to make, too! They aren't traditional in that they aren't put between bread. Instead, the eggplant serves as the "bread" and sandwiches the mozzarella. Mouth-watering and delicious!


    These are great with a horseradish type dressing on top!

Ingredients

  • 1 eggplant
  • salt
  • 6 ounces mozzarella cheese (not grated)
  • 1 / 2 teaspoon yeast
  • 1 1 / 2 cup warm water (105-115F degrees)
  • 2 cups plain flour
  • pepper to taste
  • 4 1 / 2 tablespoons oil
  • 1 large egg white
  • oil for frying

Instructions

  1. Slice the eggplant into 1/4" rounds.
  2. Sprinkle with salt and let drain in a colander for about an hour.
  3. Slice the mozzarella into thin slices and trim to the shape of the eggplant slices.
  4. Sprinkle the yeast over the warm water abd stir until is dissolved.
  5. Whisk in 1 1/2 cups flour and the pepper until smooth. Keep at room temp for 30 minutes.
  6. Rinse and pat dry the eggplant slices.
  7. Fry them in batches using 1 tablespoon of oil per batch over medium heat, about 2 minutes per side. Remove to paper towels to drain while you finish the other slices.
  8. Place a cheese slice between each two eggplant slices (like a sandwich).
  9. Press firmly together and dip in the remaining flour to coat both sides.
  10. Beat the egg white until stiff (but not dry) peaks form.
  11. Fold into the yeast mixture.
  12. Heat oil (about 1 inch deep) in a large frying pan.
  13. Dip 1 eggplant sandwich into the batter at a time and place in the hot oil.
  14. Fry 4-6 at a time for 1-2 minutes per side until light brown.
  15. Place on paper towels to drain oil until all are done. Serve hot.
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Recipe of the Day

Wife Saver Casserolevideocam

This Wife Saver Casserole is given it's name for a few different reasons. This is a delicious, quick, and easy casserole that is&hellip See more Continue reading: "Wife Saver Casserolevideocam"

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Ingredients:

Sandwich

Batter

  • 1/2 cup all purpose flour
  • 1 tablespoon corn starch
  • 1 egg
  • 1/2 cup water
  • 1 teaspoon baking powder

Tool: Stainless Steel Skillet


Italian Eggplant Sandwich: Vegan Recipe

This Italian Eggplant Sandwich is a go-to dinner recipe for us– A mouth watering twist on the classic Italian Veal Sandwich, substituting eggplant for veal turning it into a true vegan delight even omnivores will enjoy. Since James has decided to go vegan this month, I had to arm myself with his favourite meals. I have been working for weeks re-creating his favourite dishes and this is one of them. At least once a week heads down the street to the Italian sandwich shop and gets himself an Italian veal sandwich large enough to feed a small family. In my opinion, this had to stop, so here is my delicious vegan alternative– The Italian Eggplant Sandwich

Toppings are the most important part in giving your Italian sandwich that special zing. We love spicy food, so we chop up jalapeno peppers and pan fry them with a bit of oil and some salt and sauté them until they are bright green and soft. If you don’t care for the spicier side of life than by all means feel free to substitute the jalapenos for another type of pepper. We also pan fry up some mushrooms using the same basic method we did with the jalapenos. The type of mushroom is a personal preference but we usually use cremini.

To make the “meaty” part of this epic Italian sandwich you will start by dipping your eggplant slice into an egg replacement being sure to coat it evenly. The thickness of the slice and your choice of egg replacement is simply a matter of personal preference, but I wouldn’t go too much thicker than ½ inch rounds. Once you have your Eggplant thoroughly coated place it in a bowl of Italian seasoned breadcrumbs and make sure you coat it evenly in those as well. After those two steps are complete put your breaded eggplant into a pan of hot oil and fry it until it reaches a nice crispy light-brown consistency.

Now pull out that jar of homemade tomato sauce. What? You don’t have a jar of homemade tomato sauce? The tomato sauce is an integral part of this recipe so don’t even think about skipping it. Evenly spread your tomato sauce on both halves on your bun- when it comes to bun selection for this recipe keep in mind you need to stick with a more robust bun as you are loading your Italian sandwich up with quite a few ingredients. I prefer a Kaiser from the vegan bakery down the street.

Now add your fried eggplant to the bottom bun and top it with your jalapenos, mushrooms, and another generous helping of sauce and your favourite vegan mozzarella cheese. Add the top bun and consider cutting your freshly created Italian Eggplant Sandwich in half. It is a hearty sandwich and can tend to get a bit messy if you try and eat it without cutting it in half.

For all of you out there considering going vegan take us up on our 30 Day Vegan Challenge and try it for 30 days. James has taken up the torch and is going vegan for 30 days as well so you won’t be doing it alone. Why not bring your friends along too? There are also many tasty recipes already on this blog to aid you in your quest, and many more to come.


Fried Eggplant Sandwiches

Sprinkle with salt and let drain in a colandar for about an hour.

Slice the mozzarella into thin slices and trim to the shape of the eggplant slices.

Sprinkle the yeast over the warm water abd stir until is dissolved.

Whisk in 1½ cups flour and the pepper until smooth.

Keep at room temp for 30 minutes.

Rinse and pat dry the eggplant slices.

Fry them in batches using 1 tablespoon oil per batch over medium heat about 2 minutes per side.

Remove to paper towels to drain while you finish the other slices.

Place a cheese slice between each two eggplant slices (like a sandwich).

Press firmly together and dip in the remaining flour to coat both sides.

Beat the egg white until stiff (but not dry) peaks form.

Fold into the yeast mixture.

Heat oil (about 1 inch deep) in a large frying pan.

Dip 1 eggplant sandwich into the batter at a time and place in the hot oil.


Fried Eggplant Sandwiches

That’s right, these little Italian guys aren’t your typical grilled cheese sandwiches—they’re eggplant sandwiches. Instead of bread, we’ve got breaded eggplant snuggling up with juicy tomatoes that have been cooked down into a quick sauce with sweet onions and garlic and fresh herbs, and of course, cheese, delicious cheese, in all its hot, melty glory.

You might think of these as a kind of miniature quicker, snackier eggplant parms. Way easier, too—an added bonus for those of us that love to eat it but don’t love spending hours cooking, frying, assembling, and baking… and then waiting. So much waiting. Have you ever made eggplant parm? Maybe not. But have you eaten it? More of you have probably eaten it than made it because guess what? It’s so, so delicious, but it. takes. for-ev-er! And most days (all days?), we don’t have that kind of Italian-grandma patience.

So, how nice to not spend hours upon hours in the kitchen and still get something oh so similar, and just as—possibly more—amazing. Instead of a tray of eggplant parm, which can be too heavy, too soggy, and as mentioned, too labor intensive, you wind up with a perfect package of vegetables and cheese, fried and gooey, packed up together so nice and neat… well, sort of neat. At least it starts out that way. But once you dig in, things get delightfully messy. Which is just fine with us.

You could certainly wrap these up in parchment for a way above average on-the-go lunch. Or you could serve a stack as an oooh-inducing, hearty appetizer. They’re perfectly sized and assembled to be eaten out of hand, after all. But these sandwiches also make a fantastic main course, served with a salad or vegetables on the side, for any lunch or dinner. They’re filling, warm, and super delicious. What more could you want from your meal on a late October day?

And as with so many of our favorite recipes, though the end result looks, smells, and tastes just as good as you could hope, the making is incredibly easy. Actually, there isn’t even really a recipe. It’s more of an assembly list. We have general guidelines for proportions and steps, but like making any other kind of sandwich, everything is pretty loose and can be personalized, increased, decreased—whatever you want or need.

Our sandwiches get suited up and popped in the pan fast as can be. And after just a few minutes of frying, they can go right on your plate (or hand) and into your mouth the moment their cool enough to handle… which is a key part of the equation that we often skip in our excitement, even for as short of a wait as these sandwiches require. A thought process, or lack thereof, to be immediately followed by the “hot! hot! hot!” song and accompanying dance—our version involves lots of hand waving, audible exhaling, and occasional hooting.

So if you can manage to wait a minute or so in between these sandwiches leaving the pan and giving them a try, well done you.

We’ll be over here making our eye-bulging WHY DO I ALWAYS PUT TOO-HOT CHEESE IN MY MOUTH faces, but loving every bite.

Our best disappearing act.

Fried Eggplant Sandwiches
Makes 7 sandwiches, serves about 3 people

As we mentioned above, this is another one of our dishes that doesn’t really have an exact recipe. Because of that, we’ve ball-parked what we generally do here.

We used cherry and mini San Marzano tomatoes but plum tomatoes cut into quarters will work just as well. If you can’t find great fresh tomatoes, you could even used whole canned cherry or plum tomatoes—just drain off the liquid and squeeze out the seeds. You can also swap out the cheese we used—Fontal—for mozzarella, if you prefer.

The “recipe” can also be easily adjusted depending on how many eggplants you want to use for however many people you’re serving.

Quick Fresh Tomato Sauce Ingredients:

  • Olive oil—about 1 1/2 tbs
  • 1/2 large yellow onion, thinly sliced
  • 4 cloves of garlic
  • Pinch of red pepper flakes to taste
  • 1 lb (maybe a bit more) small tomatoes (we used about half mini San Marzanos and half cherry tomatoes), cut in half and seeded
  • Salt and black pepper to taste

* Heat up your oil in a sauté pan. When hot, add the onion, red pepper, pinch of salt, and several grinds of black pepper. Give it a stir and cook until softened but not brown.

* Add the garlic. Sauté until fragrant.

* Add the tomatoes and cook for about 15 minutes until most of liquid to evaporates—this will keep the eggplant sandwiches from getting too juicy and then soggy.

Eggplant Sandwich Ingredients:

  • Flour for dredging the eggplant
  • 2 large eggs beaten with a splash (1–2 tbs) of water
  • 1 cup of bread crumbs combined with 1/4 cup of grated Pecorino Romano Locatelli cheese
  • 1/4 cup minced fresh parsley
  • Salt and black pepper to taste
  • 1/2 lb Fontal cheese, cut into thin slices
  • 6 small eggplants, peel striped (leave some strips of peel) and cut lengthwise into 3/4 to 1 inch slices
  • Our Quick Fresh Tomato Sauce (above)
  • A few sprigs of oregano, or fresh herb of your choice

* Cut each eggplant slice in half horizontally—if you can, don’t slice all the way through to the other end, leaving the two sides attached—so that you can tuck your cheese and tomato sauce inside.

* Put a few pieces of Fontal, some of the tomato sauce, and some oregano in between the two halves of the eggplant slice so you have a sandwich. Repeat with the remaining eggplant slices.

* Dredge each sandwich in the flour, dip into the beaten egg and then coat it with the breadcrumbs.

* Over medium heat, add 2–3 tbs of olive oil to a sauté pan or cast-iron pan, and heat until hot but not smoking.

* Add as many eggplant sandwiches as your pan will comfortably hold. Don’t overcrowd or they’ll be hard to turn and will fall apart easier!

* Fry on both sides until the eggplant in nicely browned, cooked through, and your cheese is melted.


Watch the video: Crispy Fried Eggplant Sandwiches with Arugula u0026 Romaine lettuce (June 2022).


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