Eggplant Sandwich Recipe
panko crusted fried eggplant, house crushed tomato, mozzarella, basil, pepperonata, balsamic drizzle, butter-toasted brioche roll
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture, then rinse and pat dry.
- 2
Set Up Breading Station
Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- 3
Bread the Eggplant
Dredge each eggplant slice in flour, then dip in beaten eggs, and finally coat with panko breadcrumbs. Ensure each slice is well-coated.
- 4
Fry Eggplant
Heat oil in a frying pan over medium heat. Fry the breaded eggplant slices until golden brown, about 3-4 minutes per side. Drain on paper towels.
- 5
Prepare the Brioche Rolls
Butter the brioche rolls and toast them in the same frying pan until golden brown.
- 6
Assemble the Sandwich
Layer the fried eggplant, crushed tomatoes, mozzarella cheese, fresh basil, and pepperonata on the bottom half of the toasted brioche roll. Drizzle with balsamic glaze and top with the other half of the roll.
- 7
Serve
Serve immediately while warm, optionally with extra balsamic glaze on the side.
