Fried Eggplant Aubergine Sandwiches
Crispy, golden, and bursting with flavor, these Fried Eggplant (Aubergine) Sandwiches are a fresh spin on classic comfort food. Perfectly breaded slices of eggplant are fried to crunchy perfection and paired with a creamy garlic mayo, crisp lettuce, juicy tomatoes, and optional melted cheese, all nestled between slices of toasted ciabatta or sourdough. The Parmesan-laced breadcrumb coating adds a savory depth, while the garlic-lemon sauce brings a zesty freshness to each bite. Quick to assemble and easy to customize, this vegetarian delight makes an ideal lunch or dinner option for eggplant lovers. Whether served fresh off the skillet or shared at a weekend gathering, this sandwich is sure to impress.
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Recipe Information
Ingredients
- 2 medium-sized eggplant (aubergine)
- 1 cup all-purpose flour
- 2 large eggs
- 1.5 cups breadcrumbs
- 0.5 cup Parmesan cheese (grated)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup vegetable oil
- 4 slices sliced bread (ciabatta, sourdough, or your choice)
- 4 slices cheese (optional, like mozzarella or provolone)
- 4 leaves lettuce leaves
- 1 large tomato (sliced)
- 0.25 cup mayonnaise
- 1 clove garlic (minced)
- 1 teaspoon lemon juice
Instructions
Slice the eggplants into 1/4-inch thick rounds and sprinkle both sides lightly with salt. Place them on a paper towel-lined surface and let them sit for 20 minutes to draw out excess moisture. Pat dry with a paper towel.
Prepare a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, grated Parmesan cheese, salt, and black pepper.
Dredge each eggplant slice in flour, dip it into the beaten eggs, and then coat it thoroughly with the breadcrumb mixture. Set aside on a plate.
Heat the vegetable oil in a large skillet over medium heat. Once hot, fry the breaded eggplant slices in batches for 2-3 minutes on each side until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
In a small bowl, mix the mayonnaise, minced garlic, and lemon juice to create the garlic sauce. Adjust seasoning with a pinch of salt if desired.
Toast the slices of bread lightly in a toaster or on a skillet until golden.
Assemble the sandwiches by spreading the garlic sauce on each slice of bread. Layer with lettuce, tomato slices, fried eggplant, and optional cheese. Top with the second slice of bread to complete the sandwich.
Serve immediately while the eggplant is still warm and crispy.
Nutrition Facts
Calories |
1216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 33.5 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1752 mg | 76% | |
| Total Carbohydrate | 89.4 g | 33% | |
| Dietary Fiber | 8.8 g | 32% | |
| Total Sugars | 10.7 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 562 mg | 43% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 677 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
