This Fried Eggplant sandwich is seriously delicious. Golden brown fried eggplant slices are layered between toasted bread with lettuce, tomato, and sauteed green bell pepper.
One bite and you'll be hooked. This sandwich is so, so good!!
If you like, you can also call this an E, L, T Sandwich with GP.
It's got a catchy ring to it, don't you think?
Jump to:
- The ingredient list:
- Kitchen tools and equipment needed:
- Can bacon be added to this ELT sandwich?
- How many fried eggplant sandwiches does this recipe make?
- Can the lettuce and tomato be left off this sandwich?
- What about the green bell pepper, can that be left out?
- The easy instructions:
- What can be used in place of mayonnaise for this recipe?
- Delicious side dishes to go along with an ELT with GP sandwich:
- Printable Recipe Card
- Fried Eggplant Sandwich
This year we started a raised bed vegetable garden, and one of the things I was most excited to plant was Japanese eggplants.
I've harvested my very first crop this year (pictured below), and I'm happy to report there looks like many more (eggplants) to come.
I used one of those beautiful Japanese eggplants from my first crop to make this delicious fried eggplant sandwich, and I'm so happy I did!
The ingredient list:
**Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- 1 (small-medium) eggplant, I used Japanese eggplant
- 1 medium green bell pepper
- all-purpose flour
- eggs
- whole-wheat panko crumbs (or other variety panko crumbs)
- seasoned breadcrumbs
- grated Parmesan cheese
- salt and pepper
- olive oil
- tomato slices
- lettuce
- mayonnaise
- bread for toasting (I used a sliced and seeded Italian bread)
Kitchen tools and equipment needed:
- shallow dishes for breading the eggplant
- large skillet
- measuring cups and spoons
- toaster
- spatula
- baking sheet with rack
- paper towels
- chef's knife
- serrated knife for slicing tomatoes
- cutting board
Can bacon be added to this ELT sandwich?
By all means...YES!!
How many fried eggplant sandwiches does this recipe make?
As written, this recipe will make 3 sandwiches.
Can the lettuce and tomato be left off this sandwich?
Sure. It's your call.
What about the green bell pepper, can that be left out?
I urge you to leave that in the recipe as it will give the sandwich a nice little kick of unexpected extra flavor.
By sauteing the green pepper in the skillet before adding it to the sandwich it will mellow out the flavor and it won't be as pronounced as biting into a raw green pepper. Trust me.
The easy instructions:
- Slice an eggplant into ¼" slices.
- Sprinkle the cut eggplant with salt and allow to sit for 15 minutes to draw out the moisture.
- Meanwhile in a shallow dish mix together whole-wheat panko crumbs, breadcrumbs, Parmesan cheese, and a pinch of salt and pepper.
- In a second shallow dish, stir the eggs with a touch of water and a bit of salt and pepper.
- In a third shallow dish stir together all-purpose flour and a touch of salt.
- Pat the eggplant slices with paper towels to dry and dredge each slice into the seasoned flour, then into the egg mixture, and finally into the seasoned breadcrumb mixture.
- Add olive oil to a large skillet over medium heat, and brown the coated eggplant slices (in batches) on both sides until golden brown approximately 45-50 seconds per side.
- Remove the eggplant to a baking sheet that has been fitted with a wire rack, and season them immediately with light touch of salt and pepper.
- Slice and seed the green bell pepper.
- Sauté the bell pepper in any remaining oil, and in the same skillet as the eggplant slices.
- Season the bell pepper lightly with salt and pepper and cook, stirring occasionally, for approximately 3 minutes, or until soft.
- Meanwhile, slice the tomato and season lightly with salt and pepper, and toast the bread.
- To assemble the sandwich, lay lettuce leaves (I used butter lettuce) on the bottom toast slice and top with a few slices of fried eggplant.
- Top the fried eggplant with the sautéed bell pepper, the seasoned tomato, and the top slice of toast that has been slathered with your favorite brand of mayonnaise.
- Slice and serve warm.
What can be used in place of mayonnaise for this recipe?
My choices were limited at the time as to what I had in the refrigerator.
That said, I think a good basil pesto would be lovely, or even a delicious garlic aiole would be a terrific choice.
And what about a good old classic marinara? That would be tasty too!
*Homemade Basil Pesto from Sally's Baking Addiction
*Garlic Aioli Recipe from The Cookie Rookie
*Classic Marinara from Kudos Kitchen by Renee
Delicious side dishes to go along with an ELT with GP sandwich:
*Best of the Best BBQ Side Dish Recipes Roundup
*Fried Corn with Bacon (pictured below)
Fried Corn with bacon and sweet bell peppers is a delicious and colorful side dish that can be made indoors, or outside on the grill. It’s a delicious dish that will please just about everyone!
*Roasted Baby Potatoes with Garlic and Herbs (pictured below)
These roasted baby potatoes are creamy in the center, and golden brown and crispy on the outside. Pair all that deliciousness with a dipping sauce made of mustard, horseradish, and mayonnaise and you have the perfect side dish or even a fun and unusual party appetizer!! YUM!!
Printable Recipe Card
Fried Eggplant Sandwich
Ingredients
- 1 medium Japanese eggplant sliced into ¼" thickness
- 1 medium green bell pepper sliced and seeded
- salt and pepper to taste
- 2 large eggs plus 2 tablespoons water
- ½ cup all-purpose flour plus a pinch of salt
- ½ cup whole-wheat panko crumbs
- ½ cup seasoned breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup olive oil
- 6 slices Italian bread or your favorite variety, toasted
- 1 large tomato sliced, lightly salted with pepper
- lettuce leaves
- ¼ cup mayonnaise divided
Instructions
- Sprinkle the cut eggplant with salt and allow to sit for 15 minutes to draw out the moisture.
- Meanwhile, in a shallow dish, mix whole-wheat panko crumbs, breadcrumbs, Parmesan cheese, and a pinch of salt and pepper.
- In a second shallow dish, stir the eggs with a touch of water and a bit of salt and pepper.
- In a third shallow dish, mix all-purpose flour and a touch of salt.
- Pat the eggplant slices with paper towels to dry and dredge each slice into the seasoned flour, then into the egg mixture, and finally into the seasoned breadcrumb mixture.
- Add olive oil to a large skillet over medium heat, and brown the coated eggplant slices (in batches) on both sides until golden brown approximately 45-50 seconds per side.
- Remove the eggplant to a baking sheet fitted with a wire rack, and season them immediately with a light touch of salt and pepper. Keep warm in a low (200-degree oven).
- Meanwhile, sauté the bell pepper in any remaining oil, and in the same skillet as the eggplant slices.
- Season the bell pepper lightly with salt and pepper and cook, stirring occasionally, for approximately 3 minutes, or until soft.
- Meanwhile, slice the tomato and season it lightly with salt and pepper.
- Toast the bread, and assemble the sandwich by laying lettuce leaves (I used butter lettuce) on the bottom and top with a few slices of fried eggplant, the sauteed bell pepper, the seasoned tomato, and the top slice of toast that has been spread mayonnaise.
- Slice and serve immediately.
Nutrition
I sincerely hope you've enjoyed today's vegetarian eggplant sandwich as much as I've enjoyed bringing it to you!
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Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
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Until we eat again, I hope you have a delicious day!!
Denay says
My husband just assembled this delicious fried eggplant sandwich for the two of us. Oh. My. Gosh. It was so delicious! Thank you for sharing this recipe.
Renée says
My pleasure, Denay! I'm happy that you and your husband enjoyed the sandwich.
Take care,
Renee