Why you’ll like this recipe:

I love a chicken cutlet but I might love an eggplant cutlet even more. This fried eggplant sandwich has roasted red peppers, mozzarella and a balsamic arugula and tomato salad. The eggplant is lightly fried with panko breadcrumbs and stacked on thick ciabatta bread. Each layer is so thin and reminds me of eggplant parmesan but in sandwich form.

Fried Eggplant Sandwich

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Ingredients

For the eggplant:

1 Eggplant
Panko breadcrumbs
All purpose flour
2 Eggs
Fry oil of choice
Salt
Pepper

For the arugula mix:

1 cup Arugula
Cherry tomatoes
Red onion
2 tbsp Parmesan cheese
1 tsp Oregano
1 tbsp Balsamic vinegar
1 tbsp Olive oil
1 tsp Breadcrumbs

The rest:

1 Ciabatta loaf
1/4 cup Shredded mozzarella
1/4 cup Roasted red pepper
3 Slices fresh mozzarella
Balsamic Glaze

Instructions

For the eggplant: Peel eggplant and using a mandolin, thinly slice eggplant. Season each slice with salt and layer on paper towels for 5-10 minutes. This will remove the excess moisture and ensure that the eggplant gets crispy.
In 3 separate bowls, add eggs to one, breadcrumbs to another, and flour to the third. Working in batches, dredge each slice of eggplant in the flour, then the egg and then the breadcrumbs. Repeat until you have about 8 slices of eggplant.
Add oil to a deep skillet, just enough so that the eggplant will be submerged. Heat until oil reached 350, then add slices of eggplant a few at a time, making sure to not overcrowd the pan. Cook for about 2 min per side or until the eggplant slices are browned and crispy. Transfer to a paper towel lined baking sheet.
For the arugula mix: Add ingredients in a bowl and mix until combined. Season to taste.
For the rest: Set oven to broil. Slice ciabatta loaf and layer shredded mozzarella on each side. Broil until the cheese gets browned and bubbly.
Assemble: Add slices of eggplant, slices of mozzarella, arugula mix and roasted red peppers to the ciabatta slice. Drizzle with balsamic glaze and close the sandwich. Enjoy!