Go Back
+ servings
A fried eggplant sandwich on a white plate on a red and white tablecloth with a bell pepper, eggplant, and tomatoes in the background.
Print Recipe
5 from 2 votes

Fried Eggplant Sandwich

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Sandwiches
Cuisine: Italian Cuisine
Servings: 3 sandwiches
Calories:

Ingredients

  • 1 medium Japanese eggplant sliced into ¼" thickness
  • 1 medium bell pepper sliced and seeded
  • salt and pepper to taste
  • 2 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

Serving: 1