The Fried Eggplant Sandwich Recipe

Trim the fennel bulb: remove core base if tough, then very thinly slice the bulb crosswise using a sharp knife or mandoline. Thinly slice the cucumber and red onion. Place in a bowl.

In a small bowl, whisk together lemon juice, olive oil, honey, salt and pepper until combined.

Pour dressing over the sliced vegetables and toss to combine. Let sit at room temperature for 10–15 minutes so flavors meld, then taste and adjust seasoning.

In a small bowl combine mayonnaise, Calabrian chili paste (start with 1 tsp and add more to taste), lemon juice, minced garlic and olive oil.

Whisk until smooth and season with salt. Taste and adjust heat or acidity. Refrigerate until assembly.

Prepare eggplant

Slice the eggplant into 1/3–1/2 inch thick rounds. If the eggplant is very large, cut rounds into halves so they fit better on focaccia. Lightly salt both sides and let sit on a rack or paper-towel-lined tray for 15 minutes to draw out moisture; pat dry before breading.

Set up breading station

Place flour in a shallow dish. Whisk eggs with milk in a second dish to make an egg wash. In a third dish combine breadcrumbs, grated Parmesan, 1 tsp kosher salt and 1/2 tsp black pepper.

Dredge each eggplant slice in flour (shake off excess), dip into the egg wash, then press into the breadcrumb mixture to coat evenly. Transfer to a wire rack while you heat the oil.

Fry eggplant

Pour oil into a large skillet to a depth of about 1/4–1/2 inch and heat over medium-high until shimmering (about 350°F / oil should sizzle when a breadcrumb is tested). Fry eggplant in batches so they do not crowd the pan, 2–3 minutes per side, until golden brown and cooked through. Transfer to a tray lined with paper towels and season lightly with salt.

Warm focaccia: split and toast or warm focaccia slices in a 375°F oven for 4–6 minutes or in a skillet cut-side down until lightly crisp.

Assemble sandwiches: spread about 1 tablespoon of Calabrian aioli on each bottom focaccia slice. Layer 2–3 fried eggplant slices (depending on size), a generous handful (about 1/2 cup) of arugula, 2–3 tablespoons of fennel-cucumber slaw, and optional basil leaves and a pinch of lemon zest. Finish with another light smear of aioli on the top focaccia and close the sandwich.

Cut sandwiches in half and serve immediately while eggplant is warm so the focaccia remains crisp and the aioli and slaw bring contrast.