Fried Eggplant Sandwich With Eggplant Mayo Recipe

Name: Fried Eggplant Sandwich With Eggplant Mayo Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: :; 2 medium eggplants, about 1 1/2 pounds total; 1 cup canola oil; 1 clove garlic, grated on a microplane grater; 2 teaspoons juice from 1 lemon; 2 teaspoons dijon or whole grain mustard; Kosher salt; 2 tablespoons extra virgin olive oil; 1 clove garlic, grated on a microplane grater; 1/4 teaspoon red pepper flakes; 1/2 teaspoon dried oregano leaves; 1 (28-ounce) can whole peeled tomatoes; 1/2 cup all-purpose flour; 1/2 cup water; 2 cups vegan bread crumbs; 1 quart vegetable oil for frying; 4 slices pizza bianca or other sandwich bread, lightly toasted

Servings: persons

:
2 medium eggplants, about 1 1/2 pounds total
1 cup canola oil
1 clove garlic, grated on a microplane grater
2 teaspoons juice from 1 lemon
2 teaspoons dijon or whole grain mustard
Kosher salt
2 tablespoons extra virgin olive oil
1 clove garlic, grated on a microplane grater
1/4 teaspoon red pepper flakes
1/2 teaspoon dried oregano leaves
1 (28-ounce) can whole peeled tomatoes
1/2 cup all-purpose flour
1/2 cup water
2 cups vegan bread crumbs
1 quart vegetable oil for frying
4 slices pizza bianca or other sandwich bread, lightly toasted

1
: Preheat oven to 400u00b0F. Cut one eggplant in half lengthwise. Coat one half with 1 teaspoon oil, wrap tightly in foil, and roast until completely tender, about 1 hour (set remainint 1 1/2 eggplants aside). Once tender, scrape flesh from roasted eggplant and discard skin. Place flesh in cup that just fits around the head of an immersion blender. Add garlic, lemon juice, and mustard. Carefully add remaining oil so that it floats on top of the eggplant. Place head of immersion blender against bottom of cup and turn it on. Slowly pull it out of the jar forming a thick, creamy emulsion as you go. Season to taste with salt and set eggplant mayonnaise aside.
2
: While the eggplant is roasting, heat olive oil in a medium saucepan over medium-high heat until shimmering. Add garlic, red pepper, and oregano and cook, stirring constantly, until fragrant, about 30 seconds. Add tomatoes and their juice. Crush tomatoes with a potato masher, a stiff whisk, or a hand blender. Bring to a boil, reduce to a simmer, and cook until thick and rich, about 45 minutes. Season to taste with salt.
3
: Slice remaining 1 1/2 eggplants thinly lengthwise into about 16 slices. Season with salt and allow to rest for 20 minutes. Blot firmly with paper towels to compress and remove excess moisture.
4
Combine flour and water, adding more flour or water as necessary to achieve a mixture about the consistency of thick pancake batter. Season to taste with salt. Add breadcrumbs to a shallow pie plate. Bread the eggplant slices one at a time by dipping in flour mixture, wiping off excess against side of bowl, and transferring to the crumbs. Press the crumbs firmly onto the eggplant so they adhere.
5
Heat oil in a large wok or Dutch oven to 400u00b0F as measured on an instant read thermometer. Fry eggplant slices in two to three batches, turning occasionally until golden brown and crisp on both sides. Transfer cooked slices to a large plate lined with paper towels and season with salt as soon as they emerge from the fryer.
6
Slice bread in half. Spread some eggplant mayo on bottom half of each sandwich and top with eggplant slices (use half of the slices divided evenly between the four sandwiches). Top with half of the tomato sauce, using a spoon to spread evenly. Top with more eggplant mayo. Add a second layer of fried eggplant and a second layer of tomato sauce. Finish with more eggplant mayo and close sandwiches. Serve hot.

893

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.

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 17 ingredients. The key ingredients include: :, 2 medium eggplants, about 1 1/2 pounds total, 1 cup canola oil, 1 clove garlic, grated on a microplane grater, and more.

Yes, Fried Eggplant Sandwich With Eggplant Mayo Recipe 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!