Fillmore Recipe
vegan fried eggplant, roasted garlic mayo, provolone, red onions, cherry peppers & greens on a toasted baguette
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Ingredients
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Fried Eggplant
Roasted Garlic Mayo
Sandwich Assembly
Method
Fried Eggplant
- 1
Prepare the Eggplant
Slice the eggplant into 1/2 inch rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Coat and Fry
In a shallow dish, combine flour, cornmeal, salt, and pepper. Dredge eggplant slices in the mixture. In a large skillet, heat olive oil over medium heat. Fry eggplant slices for 3-4 minutes on each side until golden brown. Drain on paper towels.
Roasted Garlic Mayo
- 3
Roast the Garlic
Preheat your oven to 400°F (200°C). Wrap garlic cloves in aluminum foil with olive oil and roast for 30-35 minutes until soft. Let cool.
- 4
Make the Mayo
In a bowl, mash the roasted garlic and mix it with vegan mayonnaise, lemon juice, and salt until smooth.
Sandwich Assembly
- 5
Assemble the Sandwich
Slice the baguette in half lengthwise. Spread roasted garlic mayo on both halves. Layer fried eggplant, provolone cheese, thinly sliced red onion, cherry peppers, and mixed greens. Close the sandwich and press lightly.
- 6
Toast the Baguette
Optionally, you can toast the assembled sandwich in a panini press or on a skillet for 3-5 minutes until the cheese melts and the bread is crispy.
