Fried Eggplant Recipe
Traditional po'boy on 8" Leidenheimer Baking Company Bread with Rougaroux dressed.
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Ingredients
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Eggplant Preparation
Rougaroux Sauce
Assembly
Method
Eggplant Preparation
- 1
Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds. Sprinkle salt on both sides and let it sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Frying Eggplant
- 3
Fry the Eggplant
In a large skillet, heat vegetable oil over medium-high heat. Fry the breaded eggplant slices in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Rougaroux Sauce
- 4
Make the Rougaroux Sauce
In a bowl, mix together mayonnaise, hot sauce, lemon juice, and garlic powder until well combined. Adjust seasoning to taste.
Assembly
- 5
Assemble the Po'boy
Slice the Leidenheimer bread lengthwise, spread a generous amount of rougaroux sauce on both sides, layer with fried eggplant, lettuce, and tomato slices. Serve immediately.