Fried Eggplant (Aubergine) 'sandwiches' Recipe

Name: Fried Eggplant (Aubergine) 'sandwiches'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium flask eggplants, cut into round, 1/2 inch slices; 1 large green pepper, cut in small cubes; 1 large red pepper, cut in small cubes; 1 cup ricotta cheese; ½ cup cream cheese; ½ cup grated parmesan cheese; 2 eggs, lightly beaten; flour (for dredging); breadcrumbs (for dredging); olive oil, and; vegetable oil (for frying); basil leaves (to garnish); 1 ½ cups strained yoghurt or 1 ½ cups Greek yogurt; 1 garlic clove, mashed; ¼ cup minced fresh basil leaf

Servings: persons

2 medium flask eggplants, cut into round, 1/2 inch slices
1 large green pepper, cut in small cubes
1 large red pepper, cut in small cubes
1 cup ricotta cheese
½ cup cream cheese
½ cup grated parmesan cheese
2 eggs, lightly beaten
flour (for dredging)
breadcrumbs (for dredging)
olive oil, and
vegetable oil (for frying)
basil leaves (to garnish)
1 ½ cups strained yoghurt or 1 ½ cups Greek yogurt
1 garlic clove, mashed
¼ cup minced fresh basil leaf

1
Lightly salt the eggplant rounds and put them in a colander to drain.
2
Mash together ricotta, cream cheese and Parmesan with a fork.
3
Mix in the all the pepper cubes.
4
Season lightly with salt and generously with freshly ground pepper.
5
Spread the cheese mixture evenly on half the eggplant slices and close with remaining slices, making a sandwich.
6
Heat approximately 1 1/2- 2 inches oil in large skillet.
7
Put flour on a plate and on another, the breadcrumbs.
8
Dip the sandwiches first in the flour, then in the beaten egg, and finally in the breadcrumbs.
9
Fry until golden-brown, turning over when bottom side is done.
10
Drain on paper toweling.
11
Serve hot with Basil Sauce.
12
To make Basil Sauce: Combine all sauce ingredients; season to taste.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 medium flask eggplants, cut into round, 1/2 inch slices, 1 large green pepper, cut in small cubes, 1 large red pepper, cut in small cubes, 1 cup ricotta cheese, and more.

Yes, Fried Eggplant (Aubergine) 'sandwiches' falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fried Eggplant (Aubergine) 'sandwiches'

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions