Best Italian Fried Eggplant Sandwich Recipes

FRIED EGGPLANT CUTLETS

Steps:

• Wash your eggplant, and remove skin if concerned over the use of pesticides. If organic, there is no need to peel.
• Slice eggplant into 1/4 inch round slices and drain if you have the time. If draining, just lay slices in a strainer rather than cube them.
• Mix the breadcrumbs and Romano (or Parmesan) cheese in a bowl.
• Place the flour in a second bowl and mix the eggs in a third bowl. You can remove the yolks, and just use egg whites, but add in an extra egg.
• Pour in enough olive oil in a sauce pan so there is about 1/4 inch of olive oil in the pan. Heat to medium-high heat.
• Dip the eggplant in the flour (tap off excess), then egg, then breadcrumbs mixture and place in hot oil.
• Do this for each of the eggplant slices and cook for about 2 minutes until the bread crumbs are golden brown, and flip.
• Cook for about 1 minute more.
• Remove each slice from the pan and place on a paper towel (on a plate) to let the oil drain.
• Continue the process until all slices are used. Add more oil if needed during the process.
• Serve warm.

ITALIAN FRIED EGGPLANT SANDWICH

Steps:

• 1. get ingredients ready. mix the first 5 ingredients for the dressing in a small mixing bowl. add sliced tomatoes and chill until ready to build your sandwiches
• 2. preheat oven to 425 degrees. place eggplant slices on a rack on an oven proof baking dish. bake eggplant for 20 minutes. the eggplant will start to turn golden in color. remove and set aside
• 3. heat your deep fryer to 350 degrees. add eggplant slices and fry until golden brown any crispy. this should take about 2 minutes. remove and drain
• 4. Build your Sandwich: take one slice of eggplant followed by a slice of cheese, salad mix, tomatoes and vinegar dressing, salami, red onion, pancetta, cheese slice and top with eggplant slice. slice and serve.

THE BEST FRIED-EGGPLANT SANDWICH

Steps:

• Line a large, rimmed sheet pan with paper towels. Trim stem end from eggplants, then peel and discard skin. Using a knife or a mandoline, slice the eggplant lengthwise into 3/16-inch-thick slabs. Arrange eggplant in a single layer on a baking sheet. Sprinkle both sides of eggplant with salt. Let stand for approximately 10 to 15 minutes. Pat eggplant dry with paper towels, and stack on a plate.
• Discard the wet paper towels, and replace them in the sheet pan with more, then place a wire rack on top. In a large, deep skillet, heat the oil over medium-high heat until it is shimmery. Working in batches, fry the eggplant slabs until just tender, approximately 30 to 40 seconds per side. Transfer fried eggplant to rack to drain. Remove skillet from heat.
• In a large bowl, whisk together eggs and grated Parmesan. Return the skillet to the stove over medium-high heat until the oil is hot again.
• Working in batches, dip drained eggplant into egg batter, then fry in oil until puffed, lightly golden and cooked through, approximately 2 to 4 minutes per batch. Transfer fried eggplant to rack to drain. You can cook the eggplant in advance of assembling sandwiches. Covered, it will keep in the refrigerator for a few days, though the eggplant is best at room temperature.
• Assemble sandwiches. Cut the hero rolls open, then spread each one with mayonnaise. Layer the slices of eggplant onto the bread in equal portions, and top with equal portions of the mozzarella and the sliced roast beef. Add slices of hot cherry peppers to taste, fold the sandwich together and serve.