Crispy Fried Eggplant Sandwich
A golden, crunchy, and savory Mediterranean-inspired sandwich that makes for a satisfying and hearty breakfast.
Ingredients
- •1 large eggplant, sliced into 1/2-inch thick rounds
- •1 cup all-purpose flour
- •2 large eggs, beaten
- •1.5 cups panko breadcrumbs
- •1 teaspoon garlic powder
- •1 teaspoon dried oregano
- •1/2 cup vegetable oil for frying
- •4 ciabatta rolls or crusty sandwich buns
- •1/2 cup mayonnaise or tahini spread
- •1 cup fresh arugula
- •1 large tomato, sliced
- •Salt and black pepper to taste
Instructions
- 1
Place eggplant slices on a paper towel, sprinkle with salt, and let sit for 10 minutes to draw out excess moisture, then pat dry.
- 2
Set up a breading station: one bowl with flour mixed with salt and pepper, one bowl with beaten eggs, and one bowl with panko mixed with garlic powder and oregano.
- 3
Dredge each eggplant slice in flour, dip into the egg, and press firmly into the panko mixture to coat evenly.
- 4
Heat vegetable oil in a large skillet over medium-high heat. Fry the eggplant in batches for 3-4 minutes per side until golden brown and crispy, then drain on paper towels.
- 5
Toast the ciabatta rolls lightly.
- 6
Spread mayonnaise or tahini on the bottom of each roll, top with the crispy eggplant, fresh tomato slices, and a handful of arugula before closing the sandwich.
💡 Chef tips
- For a dairy-free version, use a high-quality vegan mayo or a creamy tahini sauce to keep the sandwich pareve.
- Ensure the oil is hot enough before adding the eggplant; if it is not hot enough, the breading will absorb too much oil and become soggy.
- You can prepare the breaded eggplant slices in advance and store them in the fridge for up to 2 hours before frying.
✅ How it should turn out
The sandwich should feature a perfectly crispy, golden-brown exterior with a tender, creamy eggplant center, balanced by the freshness of the tomato and peppery arugula.